Monday, November 26, 2012

Brandy-Laced French Onion Soup

Brandy-Laced French Onion Soup
Quick-Fix Vegetarian, page 157

Serves 4-6


3 Tbsp olive oil
1 clove garlic, minced
4 cups onion, sliced thinly
1/4 cup brandy
3 cups vegetable broth
2 cups water
Salt and pepper
1 Tbsp parsley, fresh, minced
Parmesan, grated, for garnish
1 cup croutons


  1. Heat oil in a large saucepan over medium heat. Add garlic and onions; cover and cook, stirring occasionally, until softened, about 10 minutes.

  2. Stir in the brandy, then transfer to a 4-quart pot. Add broth and water. Season with salt and pepper to taste. Cover and cook over low heat until onions are very soft, about 1 hour.

  3. Ladle into bowls, sprinkle with parsley and a dusting of Parmesan, and top with croutons.

No comments:

Post a Comment