As most of you know, French onion soup is generally made with meat broth.
For that reason, I haven't had one since before I was 10! My husband will have to be my taster for this recipe (I haven't made it yet).
I thought I would experiment with making one version of this recipe and another using “McKay’s Imitation Meat Broth & Seasoning” instead of beef broth.
Of course, vegetable broth could be used as a substitute.
If anyone tries this, let me know the result, okay?
Karen C. Greenlee
Serving size: 6
Sprig of aromatic herbs:
3 bay leaves
10 to 12 sprigs of parsley
1 sprig of fresh thyme or 1 teaspoon dried
2 cloves or 3 garlic (whole)
4 to 6 onions, thinly sliced
2 teaspoons of olive oil
pinch of salt
6 cups of water or vegetable broth
Salt, soy sauce or light miso (1) to taste.
Sliced Chives Or Chopped Parsley - For Garnish
4 slices to 6 slices French bread - toasted
(1) What is Japanese miso?
Miso (from the Japanese miso, ‘source of flavor’) is a seasoning consisting of a flavoring paste, made with soybeans and / or cereals and sea salt fermented with the koji mushroom.
Make a garlic sprig by placing bay leaves, peppercorns, parsley, thyme, and garlic in the center of a 12 ″ square of cheesecloth, and tying the ends of the fabric together.
In a heavy pot, sauté the onions in oil over medium-low heat.
Add salt to prevent sticking, and stir frequently.
Cover the pot with a lid, but leave it slightly ajar.
The onions should be sautéed for 30 minutes to 1 hour.
They will shrink to about a third of their original volume and turn sweet and golden.
Add water or heat together with the bouquet garni.
Cook over low heat for at least 30 minutes.
Remove the bouquet from garni.
Season the soup with additional salt, soy sauce, or miso if desired.
Place in bowls and top with French bread.
Garnish with chives or parsley.
Adding light miso will give this soup extra flavor.
Scoop into a cup, add some hot soup, stir to dissolve, and pour the miso broth mixture into the broth.
Add more if you want.