Recipe by Zabocka
"Beautiful French onion soup. Good for a cold evening or after a late night as a midnight snack. Alternatively, grill the bread and cheese first, and serve in soup or on the side. This keeps well; in fact, it gets better with time. Enjoy and experiment!"
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1 1/2 cups
salt and pepper to taste
shredded mozzarella cheese
AWESOME! I've been searching for years for a vegetarian-friendly version of French Onion Soup. I've been improvising and doing all right, but this is much better! Can't say whether the kids would like it - I don't have any, but my hubby is a very good critic & he LOVED it!
Delicious - rich and flavorful. We sauteed the onions for over twenty minutes and they were not deep brown, but definitely sauteed enough for the soup. We served this as an appetizer at a dinner party and served the beef tenderloin with roasted shallots (on this site) as the main dish.
I used red onions, red wine (instead of white wine) beef broth (since I did not have chicken broth) and added 2 bay leaves along with the salt and pepper, and it turned out terrific. My boyfriend, who is very wary of my cooking since some of my concoctions are not super appealing, even really enjoyed it. Definitely a keeper!
This soup is one of the best onion soup's I have ever tried. I had to give up french onion soup because I stopped eating beef, but now I have a GREAT recipe that I can eat! FINALLY! Zabocka is a genious! Thanks!!! :)
Delicious! Will definitely make again. Mmmmm..... [12-29-2001]
I make this soup once or twice a year (whenever I have an extra bottle of wine lying around) and it always turns out perfect. This is *sooo* good! SOOO v*e*r*y good! And there are no fancy ingredients. And yet it's delicious! Why don't I make it more often?
Anyways, whoever said this has too many onions...
Did I mention this soup is good?
Pretty darn good vegetarian French Onion. But the flavor obviously depends based on the wine you use. I used very watered down vegetable stock, so I added in 4 bay leaves and 3 shakes of Worcestershire sauce. And I sauted the onions for probably 30 minutes, so they browned nicely. I didn't have baguette or mozzarella, so I subbed a toasted half slice of plain bagel & a slice of provolone.
I have been craving a good vegetarian onion soup for a long time & think I finally found it. I made my own veggie broth & used a lot of mushrooms & onion skins so the broth would be bold. My husband, who eats meat & always orders onion soup out, said this is as good as any he orders. I think I would double the recipe next time. I cooked the onions for 35 minutes.
This is the BEST EVER onion soup, slowly sauting the onions is brilliant as it sweetens and tenderizes the onions for a delicious result. I think the reviewer who said there was to much onion did not fully cook down their onions or used the giant sized onions, at any rate it is onion soup after all and their rating isn't fair just based on that, it is what it is!
My changes to this recipe was that I used a beef stock that I had bought to use for another recipe that I didn't make.
I also used a Gruyère Cheese instead of mozzarella as I wanted the creamy, nutty flavor that Gruyère gives and for my company I thought it would make this soup that much more special. I also used a quality white wine that I already had for a quality flavor. Everyone commented on it's deep flavor and said it was the best
they have ever had. I so recommend that anyone who wants a 5 star flavored onion soup give this one a try...I know they won't be disappointed.
* Percent Daily Values are based on a 2,000 calorie diet.
French Onion Soup VII
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 131
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