Roasted Garlic French Onion Soup with Sherry
Sherry and garlic provide plenty of flavor in this easy French onion soup recipe. Roasted garlic is always good with onions and if you are looking for a delicious, warming soup, this one is ideal. The onions are cooked in the sherry instead of in butter, making them really sweet and packed with flavor.
The recipe calls for a toasted slice of bread to be floated on top of the bowls of French onion soup but if you would prefer a more classic French onion soup result you can either make cheese toast or sprinkle some grated cheese over the toast and broil it until it is bubbly and golden brown. The French onion soup cheese is optional of course. Not everyone likes cheese.
This French onion soup recipe takes a maximum of an hour to create and it is a hearty snack or appetizer. The vegetable broth makes a change from beef broth and this is actually a vegan recipe since no animal products are used if you leave the cheese off. This is a twist on the classic French onion soup recipe so if you enjoy onion soups you might like to sample this one and see what you think. The sherry definitely adds plenty of appeal to the soup and you will not miss the beef broth either in this recipe because it is well balanced with the vegetable broth and the sherry, onions and garlic add more than enough flavor to make this a really satisfying soup.
- 4 cups vegetable broth
- 1 cup dry sherry
- 1 tablespoon whole wheat flour
- Salt, to taste
- ½ teaspoon ground black pepper
- 4 yellow onions, thinly sliced
- 9 cloves garlic, roasted
- 6 slices French bread, toasted
- Put the sherry into a big, heavy pot and bring it to a simmer over a medium heat.
- Add the onions and turn the heat down to medium low. Cook them, stirring often, for about 20 minutes.
- When the onions and sherry are paste-like, add the garlic and keep cooking for another 8 minutes or until the garlic starts to brown.
- Add the flour and cook for a couple of minutes.
- Pour in the vegetable broth and bring the soup to a boil.
- Turn the heat down and simmer the soup for 20 minutes, then adjust the seasoning.
- Ladle the soup into bowls and put a slice of toast on top of each one. Serve at once.
Infusing the soup with sherry gives it an elegant flavor and omitting the beef broth and Gruyère means this dish is suitable for vegans or vegetarians, so if you are having a gathering with some vegetarians and some carnivores, making this means everyone can tuck into a bowl of soup and nobody has to pass on a course. This well flavored, well balanced French onion soup is rich in onions and garlic for a typical taste, and it is filling enough to make a complete lunch or generous appetizer.
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