Recipe for Vegetarian French Onion Soup

When you think of this French classic, you may be tempted to think that it is always a vegetarian dish, when in fact a key ingredient is a meat stock, either veal or chicken. Our version replicates a dark veal stock, with a truly vegetarian alternative, it does take a little time but the results are worth it! The following recipe produces more than you need for the soup, but it is a great basis for a wide variety of vegetarian dishes and will last for about a week in the fridge. If you don't mind eating meat, substitute the vegetable stock with a dark veal stock. A final note, we use Rosé wine because it imparts a great depth of flavour and because the area produces some of the best Rosé in France.

Serves 4

Ingredients for the stock

1kg onions, peeled
500g carrots, peeled
500g celery
25g tomato purée
2tbsp olive oil
Sprig of thyme
3 bay leaves
3 ½ litres water

Method
Roughly chop the onions, carrots and celery. Mix the tomato purée and olive oil together and rub it all over the vegetables, place in a roasting tin and put in the oven 200°C. Roast for at least an hour until the vegetables are dark brown but not burnt!
Remove from the oven and put into a large pan with the cold water, thyme and bay leaves. Cover and bring to the boil. Reduce the heat to a gentle simmer. Skim any scum from the surface and simmer for 1 hour.
Allow to cool and strain off the liquid it is now ready to use in the soup.

Ingredients for the Soup

1kg onions, peeled and finely sliced
4 cloves garlic, peeled and finely chopped
50g butter
300ml dry rosé or white wine (see note above)
1.5 litres of the stock
4 slices of french bread, 2.5 cm thick (either a day old or dried for 30 minutes in a 150°C oven)
225g grated emmental
salt & pepper

Method
Melt the butter in a large heavy bottomed pan, when the foaming ceases add the onions, garlic and a tsp of salt. Sweat them slowly over a low heat for approx 20 minutes until they are light brown.
Add the wine and bring to the boil reduce the heat and simmer until half the volume of liquid remains.
Add the stock and simmer for a further 30 minutes. Season to taste with salt and pepper.
Place the soup into ovenproof bowls. Put the bread on top and cover them with the cheese then either put under a hot grill or in a hot oven until the cheese is golden.
Serve immediately whilst still very hot.