Vegetarian Onion Soup
Hey there. How are you? Did you have a productive week?
Things have been going well around here. I’m looking forward to being off of work 3 days next week. It still amazes me how tired, and mentally drained I am at the end of the day.
Who knew talking on the phone all day would be hard? Some would say I was born for this. Talking that is….
We all have to learn to adapt to our current situations. I pray that you all are able to still have all that you need, with the way the world currently is. Having a different job was a challenge for me in the beginning, but I am getting better with it. I still get to work for the same company that I have been with for the last 19 years, and I get to work from home. For me, that is a blessing no matter which way you look at it.
How has your working situation changed? Do you still hold the same position you had before? If you are home now, how do you spend your days?
One of the things I love to do when I am home is play in the kitchen. Whether it is creating a new recipe, or making something my family loves, cooking and just being in the kitchen calms me. And usually results in extra treats, so who is really gonna complain?
Last weekend, I wanted something warm and comforting. What I wanted was soup, which honestly is a rare thing for me. Soup is not something I look for. But on those occasions I do want some soup, Onion Soup is definitely at the top of my list. What is your go to soup on a chilly fall day?
The secret to a flavorful, deep onion soup is taking your time caramelizing the onions. Give them as much love as they need.
Vegetarian Onion Soup
- 1/4 cup olive oil
- 5-6 medium onions sliced (6-7 cups)
- 2 lg cloves garlic, chopped
- 4 sprigs fresh thyme
- 1 bottle gluten free beer
- 4 cups water
- 2 tsp seasoned salt mix
- grated gruyere for serving (optional)
Using a food processor or mandoline, thinly slice the onions, set aside.
Heat oil in a large heavy bottom pot. Add in onions. Cook 5-7 minutes, stirring occasionally. Once the onions start to release some of their water, add in salt mix, thyme and garlic.
Cook over medium heat 25-45 minutes, until the onions are dark, and caramelized. Add in beer, making sure to scrape up any dark bits from the bottom of the pot. Next add in enough water to cover, about 4 cups.
Bring to a boil, cover, cook over medium low heat 30-40 minutes.
Serve topped with shredded gruyere if desired.
How do you make your Onion Soup? Do you use beef stock, or beer and water like us?
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