French Fridays with Dorie this week, er, yesterday was for a French Onion type of soup. I have made a variation of this before, but I was very curious as to how it would work with chicken broth (I used beef broth before). And, in fact, this time I used “No-Chicken Broth”, so it was actually vegetarian.
Notes:
1. I halved the recipe (yes, even the cheese).
2. My onions could have probably used a bit more time but I made this for a Wednesday night dinner and, well, I was just too hungry. I let the onions brown for about 40 minutes and then let the soup simmer for about 15. Yes, I cut a few corners. And yet, I ended up with a soup that was very deep in flavor and quite delicious!
3. I added a couple of thyme sprigs to the soup, while the onions were cooking.
4. My croutons were made out of toasted, sprouted wheat bread. Because yes, when making cheesy soup, it’s important to use healthy bread.(!!)
Okay, here are my pictures and a link to all the yummy posts.
Onions, after about 10 minutes of cooking.
After 40 minutes, flour added, getting ready to add the broth.
Soup ladeled into bowls. I was quite happy at the dark, golden color I got.
Croutons and cheese. Check
After a couple of minutes under the broiler!
Looks spectacular. I only made half of the recipe because only hubby likes this soup, but it was
an easy recipe. I love your photos.
Hi Nana: Thanks so much! 🙂
Looks good – and yes, the use of whole grains totally offsets any cheese damage 🙂
I love the cheese on top. Mouthwatering dish! =)
Your soup looks very good! I love healthy whole grain bread with cheese on top, nice idea:-)
you got great color out of your onions, even if you only browned for 40 mins! I worked on mine for over an hour and didnt get the color you managed to get on yours!! 🙂
Looks great – oooey and gooey. The color of your onions is also really nice. Glad you enjoyed!