Frenchish Onion Soup

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I call this French-ish because it’s not QUITE French Onion Soup - it’s vegetarian, for one thing (traditionally, French Onion Soup has beef or chicken stock in it), and I find that it’s a bit richer than most French Onion Soups I’ve tried - it also has a bit more of a tang from the Dijon mustard. Quite the tasty stuff. If you want this vegan, you can easily skip the cheese and butter - I just find that it adds a certain special loveliness.

To make it: 

Ingredients:

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 large white onions, sliced very thin (I use a mandolin, and do 1/8″ half-moon strips)
  • 1/2 tsp herbes de provence
  • salt and pepper to taste
  • 1 tsp garam masala
  • 1 cup good red wine (pinot noir is nice in this)
  • 1 heaping tbsp dijon mustard
  • 6 cups vegetable stock
  • 1 can white beans, drained (or rehydrate 1 cup of dried white beans)
  • 1/2 French baguette, cut into thick slices
  • olive oil
  • shredded cheese (Gruyere is best, but you can also use Mozzarella)

The soup starts with the onions, oil, butter, salt and herbs in a stockpot, over low-medium heat. You want to cook these slowly, covered but stirring occasionally, for about 20 minutes until the onions start getting nice and brown. You want to cook them over pretty low heat for this - because you want them to caramelize, not burn.

When the onions get nice and medium brown (the olive oil prevents them from getting really and truly brown), add the garam masala and cook for just a few minutes until the spices are nice and toasted. Add wine and mustard and stir until incorporated, then add stock and beans. Stir once more and cover, then let simmer over low heat for about 30 minutes.

Meanwhile, brush the baguette slices with olive oil and toast in the oven at 450°F for about 5-10 minutes (check them to make sure when they’re good and brown). Take them out when they’re done and put them in the bottom of your serving bowls (this’ll serve about four comfortably). Add a bit of cheese over the top, and ladle the hot soup over the cheese and bread. Serve nice and toasty.