French Onion Soup-rise
Ah, yes, French onion soup. One of the yummy, warm, cheesy dishes that everyone loves. A full meal with two of my favorite things: cheese and bread. Mmm. I've always said, 'All I need to live a happy and full life are wine, bread, cheese and chocolate.' And French Onion Soup gives me two outta four!
I decided to call up some of my recurring "Jerri's Impromptu, Spontaneous Dinner Party" guests to invite them over. The protocol for these dinner parties is that I call that same day, after some sudden inspiration (whether it be a cooking show I've seen, or a new ingredient I stumble upon, or the jasmine-scented breeze of spring blowing through my kitchen at the perfect moment, etc.). I usually call around ten to fifteen people, knowing only about six or seven will be able to make it.
One particular day I was craving French onion soup. So you can understand my dilemma when one of my vegetarian friends replied, "A dinner party? That sounds great! What time should I come over?" Suddenly I found myself in a sticky situation. What was I to do? I could change the menu to appease my non-meat eating, animal-rights activist friend and compromise my own craving--or I could come up with another option. I was stuck between a rock and a hard place (I've never really understood that saying, but it seemed appropriate. I mean wouldn't that just be being stuck between a rock and another rock? I digress).
I thought long and hard and perused many cookbooks and websites and finally decided I was going to try something no one had ever tried before. I would risk everything, go out on a limb, take a chance, roll the dice - you get the picture. I would follow my normal recipe, substituting vegetable-based broth for the typical beef broth. And to make it especially fun, I wouldn't tell anyone until halfway through the meal (Except my vegetarian friend, of course)!
The guests arrived and I served the hot crocks with cheese perfectly browned, the savory goodness of cheesy toast and tender, mild onions in hot broth just below the surface. I looked around the table and saw that most guests were about halfway through their cheesy delicacy. They were "oohing" and "œaahing" and gobbling away with excitement and satisfaction. The timing was perfect. I stood up and announced I had something to share.
"What you are eating my friends . . . ." Everyone stopped to listen.
"Is nothing other than . . . ." I could see fear in their eyes as if I was about to tell them I had just served them ground up worms or some other Fear Factor fare.
"Is really quite out of the ordinary . . . ." I could feel the anxiety build as everyone began looking down at their almost empty bowls.
"You are experiencing none other than my very own creation: Vegetarian French Onion Soup!"
A mixed look of relief and surprise overcame my guests. Followed by "no way" and "huh-uh", and the ever popular "You gotta be kidding me." Laughter and excitement filled the room. My dinner party and my little experiment was a complete success.
I felt I had done my part in helping create a peaceful co-existence for vegetarians and meat-eaters everywhere!
Made with Swiss cheese, Parmesan cheese, butter, white onions, all-purpose flour, vegetable stock, salt and freshly ground black pepper, olive oil, garlic powder, French bread
Serves/Makes: 6
- 3 ounces butter
- 1 pound large white onions, thinly sliced
- 1 tablespoon all-purpose flour
- 1 1/2 quart vegetable stock (see note)
- salt and freshly ground black pepper
- extra virgin olive oil
- garlic powder
- 6 slices crusty French bread (or use twice as many smaller slices)
- grated fresh Parmesan cheese
- slices aged Swiss cheese (as needed to cover)
Add the butter to a saucepan over low heat and cook, stirring, until melted. Add the onions and stir constantly for 20 minutes or until they become soft and golden brown.
Sprinkle the flour over the onions and cook, stirring, for 2-3 minutes.
While stirring, slowly add the vegetable stock. Season as desired with salt and pepper and bring to a boil. Reduce the heat to very low, cover, and cook for 45 minutes, stirring occasionally.
Turn the oven broiler on.
Place the bread slices on a baking sheet and place under the broiler until lightly toasted. Turn the bread over and drizzle lightly with olive oil. Season with garlic powder and sprinkle with Parmesan cheese. Place under the broiler until the cheese is melted.
Place the slices of bread in the bottom of individual heatproof soup bowls. Carefully pour the onion soup over the bread. Sprinkle additional Parmesan on top then lay slices of Swiss cheese over the top to cover the entire opening of the bowl. Let some of the cheese hang over the edge to form a seal and so that it melts to the bowl and makes crusty cheese pieces to pick off (my personal favorite).
Place the bowls on a baking sheet and place under the broiler until the cheese melts.
Serve immediately.
SPECIAL NOTE FOR VEGETABLE STOCK: The best way to make this stock is with "Better Than Bouillon" brand vegetable base. It has a ton of flavor and is the only one I ever use.
related articles
3 comments
Jerri, you have a delightful way of not only giving me a wonderful receipt but also to provide a unique story to tantalize my mind. You seem to be a marvelous cook and a writer to match. Keep up the Good work!!! Cy
Comment posted by Cy
I want you as MY cook!!
Comment posted by jimbear
Butter is a no--no, for true vegans.
Comment posted by gloworm
Write a comment:
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/jerri-manthey/92-french-onion-soup-rise/