My Comment: What better to celebrate Patriot’s Day in Massachusetts than a lovely vegetarian version of French Onion Soup? After all, the French did prove to be very helpful with the Revolutionary War….
This adaptation is my response to taking the beef out of onion soup – it was an experiment of course… but one that we thought was delicious. I’m not a big fan of sticking my dishes under the broiler so technically this is not an onion soup in the French tradition, but it is close.
4 onions, peeled, halved and sliced thinly
2 TBSP olive oil
1 tsp thyme
salt and pepper to taste
2 TBSP flour for thickening
1 quart mushroom broth, I used Pacific brand
mozarella cheese (or some other melty cheese)
1. Heat oil in soup pan. Add onions and let them sweat for 30 minutes or so on medium high heat. Stir frequently, adding thyme and salt about half way through.
2. Sprinkle onions with flour. Cook for an additional 2-3 minutes.
3. Add the mushroom broth and simmer. The mixture should appear thicker but not look like gravy!
4. Serve. If desired add a toasted crouton and some shredded cheese to the bowl before ladeling soup over the top.
Serves: 4. Weight Watcher Points: TBD.