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Onion soup good
(Vegetarian version)

The onion soup (vegetarian version)

I state now that this is the vegetarian version that I prepare at the table if there are people who do not like fish nor fowl.
After all, during the Christmas holidays, a guest in the mountains of a vegetarian friend, I have dedicated myself only to this type of cuisine.
The version that I otherwise usually prepare requires a strong meat stock or, if available, a real beef stock.

But undoubtedly the main ingredient of this dish are onions, many and well cooked!
A separate speech for the brunoise:
When I am a guest of somebody for a few days or when I go to a mini-apartment with a kitchen for the holidays, I immediately get the necessary ingredients and, with patience, I cut everything to mirepoix and freeze it for everyday kitchen needs.

ingredients:

onions

pc.

4

brunoise

cup

1

garlic

cloves

2

butter

g.

100

vegetable soup

ml.

1'000

salt and pepper

q.s.

sliced ​​bread

q.s.

cheese type fontina or toma

Ad Lib.

chives (or parsley)

Ad Lib.

Preparation:

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First sauté with butter (must still be a sturdy soup) brunoise: it will give more color and consistency to the vegetable stock.
Then add the very thinly sliced ​​onions with the mandolin and cook them on very low heat: they do not need to be colored.

When the onions are well softened, cover everything flush with the broth (adding water if necessary) and allow to simmer for an hour.

At this point, remove about half of the onions with the help of a perforated spoon and reserve them while you are mixing the rest with the immersion blender or transferring it all in the blender's glass (taking care not to burn yourself!).
Pour the onions back into the remaining smoothie soup and continue cooking for other 30 '.

Meanwhile toast some slices of bread (or brown them in a pan with a little oil) and place them in the dishes. Cover them with slices of mountain cheese (or with small pieces of cheese).

Pour enough broth and onions into each dish to cover the bread.

Sprinkle each dish with chopped chives or parsley and serve.

Take care to have ready a few slices of toast and cheese for those who want, as it often happens, do an encore!

ADVICES AND NOTES:

  • print pdf Recipe, text only: to print or download.
  • This dish is very suitable for both an evening with friends as a hot entry to a formal dinner. In the latter case of the small clay pots will give a more important touch to this simple soup.
  • The addition, in the last half hour of cooking, of some dried porcini mushrooms found and cut into long thin strips adds further taste and color.

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