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Vegetarian Onion Soup

Serves 4 – 6


  • 2 large Vidalia onions, julienne
  • 2 medium red onions, julienne
  • 2 medium leeks, chopped
  • 2 ounces Canola oil
  • 2 teaspoons sugar
  • 2 ounces brandy
  • 1 cup vegetable stock, reduced to 1 tablespoon
  • 1 dried bay leaf
  • 2 teaspoons black peppercorns, in a sachet
  • 1 quart water
  • 1 baguette, 1/2 inch slice on the bias
  • 1/4 cup Gruyere cheese, grated
  • fresh parsley, for garnish


Preheat oven to 400 degrees

  1. Heat large saute pan with canola oil and add the white and red onions.
  2. As the onions begin to caramelize, turn the heat down to medium and add sugar.
  3. After 5 minutes, add leeks and continue to cook for 10-15 minutes. If your pan is dry, you can add a little water, but do not add more oil.
  4. Remove the pan from the heat and add the brandy to deglaze the pan.
  5. Return to medium-high heat until the brandy is reduced by half.
  6. Transfer all ingredients to a 2-quart stockpot.
  7. Add water, bay leaf, reduced vegetable stock and sachet of peppercorns.
  8. Bring to a boil for a minute and reduce to a simmer for about 25 minutes, skimming excess oil with a ladle. Season with salt as necessary.
  9. Place slices of baguette on a baking sheet and top with Gruyere cheese. Bake until the cheese melts.
  10. Serve the soup in personal-size soup bowls and place a cheesy baguette on top. Garnish with grated Gruyere and fresh parsley.

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