So my first homemade meal of the year was vegetarian french onion soup. I just looked up an easy recipe for french onion soup then tweaked an ingredient or 2. Here is a picture (not my best photography work) and my altered recipe.
French Onion Soup
Based off the recipe by The Bon Appétit Test Kitchen
- 2 medium onions, finely chopped
- 1 tablespoon unsalted butter
- 1/2 cup dry white wine
- 4 cups mushroom broth
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper
- 4–8 1/2″-thick slices baguette, cut to fit ramekins
- 1 cup grated swiss cheese
Preheat oven to 450°F. Cook onions in a 12″ nonstick skillet over high heat, stirring constantly, until soft and caramelized, about 15 minutes. Remove pan from heat and stir in white wine. Return pan to heat and continue cooking until alcohol has cooked off and wine has reduced by half, about 2-3 minutes. Add butter and toss onions to coat. Add broth, thyme and bring to a simmer. Simmer until soup is reduced to 4 cups, about 5 minutes. Season soup to taste with salt and pepper.
Place ramekins (I used coffee cups) on a rimmed baking sheet. Divide soup among ramekins. Top each ramekin with 1-2 slices of bread. Sprinkle 1/4 cup cheese over each. Transfer baking sheet with ramekins to oven and bake until cheese is bubbly and browned in spots, about 4 minutes.