Vegetarian French Onion Soup

Adapted from a Recipe for French Onion Soup at the Vegetarian Times. This soup is nothing short of amazing.  It does take a long time to make, but it is totally worth it.  I loved the sweetness that comes from the Vidalia onions and I do not miss the beef broth at all.  The soup has some calories (I am sure), but it is really not that bad.  You can also modify some of the calories by reducing the cheese on the toast topping (or by using light Swiss).  You want to make sure that you have a large pot - because the onions cook down a lot during the process.  This is a soup we are going to definitely have the next time we entertain.

Ingredients (6-8 portions)

• 2 tbsp Unsalted butter
• 2-3 tbsp Olive oil
• 5-6 Vidalia onions (about 3 lb.), halved and thinly sliced (3/16" on the mandolin)
• 1 tsp Kosher salt
• 1/4 tsp Black pepper
• 3 tbsp All-purpose flour
• 6 cups Vegetable broth
• 1/2 cup Dry sherry or cooking sherry
• 1 tbsp Dijon mustard

Bread and cheese topping

3 4" sections of a Baugette, sliced in half and lightly toasted

1/2 cup shredded or thin sliced Swiss cheese

• Directions:

1. Heat butter and oil in heavy, large soup pot over medium heat. Add onions, kosher salt and black pepper, and cook 5-7 minutes, stirring often. Reduce heat to low, and cook for 60 minutes, stirring every 7-10 minutes.

2. Stir in flour, and cook 3 to 4 minutes more (stirring constantly). Blend in broth, sherry and mustard. Cover, and simmer over low-medium heat for 15-17 minutes.

3. Prepare bread and cheese topping.  Slice the baguette pieces in half and toast for a few minutes.  Place Swiss cheese on the bread and place under the broiler (on high) for around 2-3 minutes (until the cheese bubbles).  Remove from the oven and place one in each of the bowls of soup (as shown).

Enjoy!