Date: Mon, 04 Oct 93 16:11:25 EDT
From: Sarah Gross (firstname.lastname@example.org)
These recipes are adapted from the March 1993 issue of Vegetarian
French Onion Soup with Browned Garlic (Yum!)
1 cup sherry or dry white wine
4 large yellow onions, thinly sliced into circles
8 to 10 cloves garlic, finely chopped
1 tablespoon whole wheat or unbleached white pastry flour
4 cups veggie broth
.5 teaspoon black pepper
Salt or low sodium soy sauce to taste
6 slices french bread, toasted
In a large heavy stockpot, heat wine until bubbling. Add
the onions and reduce heat to medium. Cook onions slowly,
stirring frequently, for at least 20 minutes, until they become
pastelike. (If you cook the onions too quickly, they'll taste
Add garlic and continue to cook 5 to 10 minutes until garlic
begins to look brown. Add flour, stir well, and cook 2 minutes.
Add stock and bring to a boil.
Reduce heat and simmer 20 minutes. Season with pepper and salt
or soy sauce. Ladle soup into bowla and float a slice of toasted
bread on top of each.