Caramelized Onion Soup | Lunch
Long, slow cooking is the secret to perfect caramelized onions, and a slow
cooker is a great way to get the job done. Use the first part of the recipe to make
just the caramelized onions to use in other recipes, or add the broth and other
ingredients to make rich-tasting onion soup. Use gluten-free bread to make
this recipe gluten-free. To make this recipe soy-free, omit the Worcestershire
sauce and use a soy-free sauce or add some soy-free vegetable broth base or additional salt, and use a soy-free vegan cheese.
SERVES 4 TO 6
SLOW COOKER SIZE: 5- TO 6-QUART
COOK TIME: 8½ HOURS ON LOW
2 tablespoons plus 1 teaspoon olive oil
4 or 5 medium-size yellow onions, thinly sliced
5 cups vegetable broth
⅓ cup brandy, dry red wine, or sherry (optional)
1 teaspoon vegan Worcestershire sauce
½ teaspoon dried thyme
Salt and freshly ground black pepper
4 slices French or Italian bread, cut into 1-inch cubes
Smoked paprika (optional)
Grated vegan Parmesan cheese or shredded vegan mozzarella cheese (optional)
1. Spread 2 tablespoons of the oil in the slow cooker and add the onions,
spreading evenly. Cover and cook on low until the onions are very soft and
well caramelized, about 8 hours.
2. Stir in the broth, brandy (if using), Worcestershire sauce, and thyme, and
season to taste with salt and pepper. Cover and cook until hot, 30 to 45
minutes. Preheat the oven to 400°F.
3. In a bowl, combine the bread cubes, the remaining 1 teaspoon oil, and salt
and pepper to taste, along with a few shakes of smoked paprika if you have
some on hand. Spread in a single layer on a baking sheet and bake until
toasted, turning occasionally, 15 to 20 minutes. Remove from the oven and
sprinkle with the Parmesan, if using. If using mozzarella, sprinkle it on the
toasted bread and run it under the broiler until melted. Ladle the soup into
bowls and top with a few of the croutons. Serve immediately.