Recipe: French Onion Soup (vegetarian)

FRENCH ONION SOUP

2 tablespoons unsalted butter
1 tablespoon vegetable oil
5 large onions (about 3 pounds), halved and thinly sliced
3 cloves garlic, minced (about 1 tablespoon)
1/2 teaspoon salt
2 tablespoons all-purpose flour
6 cups low-sodium vegetable broth
1/3 cup dry sherry
1 teaspoon Dijon mustard
1 teaspoon sherry vinegar
6 (1/2-inch) slices sourdough bread, toasted
2/3 cup shredded Jarlsberg or Gruyere cheese

Heat butter and oil in a heavy, large saucepan over medium heat. Add onions, garlic and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.

Stir in flour and cook 3 to 4 minutes, stirring constantly. Blend in broth, sherry and mustard. Cover, and simmer 15 minutes, stirring occasionally. Stir in sherry vinegar.

Preheat broiler.

Ladle soup into six heatproof bowls. Top each with slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1 to 2 minutes. Serve hot.

Makes 6 servings

Per serving: 279 calories, 9 g protein, 10 g fat (4 g saturated, 39 g carbohydrates, 18 mg cholesterol, 794 mg sodium, 5 g fiber.

From: Mary Margaret Chappell is the editor in chief of Vegetarian Times magazine
Source: San Diego Union-Tribune, December 27, 2006