French onion soup (French soupe à l'oignon) is a type of soup usually based on meat stock and onions, and often served gratinéed with croutons and cheese on top. Although ancient in origin, the dish underwent a resurgence of popularity in the 1960s in the United States due to a greater interest in French cuisine. French onion soup is usually served as a starter.
This is a vegetarian adaptation of the French classic and made skinny by doing away with the cheese layer on top and prepared in Oilive oil. No flour or cream used in this one! The soup essentially has caramelized onions, garlic and vegetable stock. The cheese on top can be skipped to make it vegan. Healthy and yummy soup to beat the chill this January.
Yellow Onions 2 large
Garlic 1-2 cloves
Vegetable stock/water 1 1/2 cups
Olive Oil 2 tbsp
Salt and Pepper to taste
De-skin the onions and cut them into thin slices using a mandolin or a sharp knife. Ensure the slices are almost the same thickness to enable even cooking. Add Olive oil in a large bottom pan and add chopped garlic to it. Let the garlic brown a little. Now spread the onion slices in a thin even layer and season with salt and pepper.
Keep the flame on low to medium and let the onion cook and caramelize. This process can take anywhere between 30 minutes to 45 minutes depending on the water content in the onions. Make sure the onions are completely caramelized so that you get the perfect sweet taste and not the uncooked onion flavor.
Once the onions caramelize, turn down the heat and let them cool. Blend them in a blender and sieve the mixture to do away with the pieces if any. Return the soup to the medium flame and add the vegetable stock or water, the amount depending on the consistency you desire. Turn down the heat and serve topped with some shredded cheese, which is absolutely optional! Enjoy the warm soup with a side of garlic bread or soup-sticks or top them with these Guilt-free Baked Garlic Croutons.