hearty soup

Vegetarian Vidalia Onion Soup

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Several weeks ago, back in Alabama, I found myself sitting across from my sister at a restaurant dinner table as she savoured every piping hot bite of what looked like a delicious French onion soup. It, of course, contained beef broth, so I was stuck just staring rudely. With each of my sister’s sips, I knew I was destined to make my own, vegetarian version this winter. I did. And it was amazing.

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French onion soup is one of those perfect winter dishes that makes you feel cozy and comforted, and, with the added bread-cheese gratinée, you just can’t go wrong.

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I decided, as usual, to include some choice ingredients. Seeing as I was back in Alabama, thinking about onions, I just had to purchase some Vidalias. This strain of onion comes from a very particular area in Georgia and you basically can’t get them here in California. So about a week ago, unknowingly, Southwest Airlines checked and transported what was probably the first bag full of specially procured onions. [Yes, they arrived safely!]

I love Vidalias, they are SO perfect for an onion soup (especially a vegetarian version). I was able to find petite Vidalias, with the greens still on, so we used those in the topping as well. Of course, for onion soup enthusiasts without access to the South’s produce, a standard, sweet yellow onion will suffice. I did end up supplementing with a few cippolini onions, which I believe are more easily procured from anywhere in the country. (Although for some reason, we haven’t been able to find those in California either, so I had to sneak those back from Alabama as well!)

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Whether it’s with Vidalias or plain yellow onions, this is a thicker-than-average onion soup, as I wanted something substantial. It is a little salty, especially after you add the gratinée, so I put very little actual salt in the soup and used a low-sodium vegetable bouillon.

Enjoy!

Vegetarian Vidalia Onion Soup

Ingredients

for the soup
2 pounds Vidalia, or sweet yellow onions (we used one pound of petite Vidalias, with the greens cut off and one pound cipollini onions)
4 tablespoons salted butter
2 tablespoons olive oil
½ -1 teaspoon kosher salt
1 teaspoon sugar
3 tablespoons better than bouillon vegetable base (we used low sodium)
¼- ½ ounce dried porcini mushrooms
2 quarts boiling water
2-3 stems rosemary
3 tablespoons flour
½ cup white wine
½ teaspoon black pepper

for gratinée
bread (we used a french bread from Lucky, and it was amazing)
~ 1 tablespoon butter
2 cups grated fontina
1 tablespoon raw onion or chopped onion greens (we sliced the tops of the Vidalias)

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First, slice the onions. You don’t need to chop them, as they will break down. The important thing is to clean off the skins, slice them, and separate the layers.

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Cook the onions with the butter and olive oil in a large pot over low heat for about 15 minutes.

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Add in the salt and sugar. Simmer for 40 minutes, stirring occasionally.

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While the onions are breaking down in the pot, make your broth in a separate bowl. Combine the porcini, vegetable stock base, and boiling water. Let it rest for 30 minutes. This will create a strong, rich broth, while also rehydrating the mushrooms.

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Continue to stir the onions. They should be browning well and becoming deliciously fragrant!

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Add the mushrooms and broth to the large pot along with the rosemary, flour, wine, and pepper. Simmer for an hour. Go watch your favorite show or even a movie. If it cooks for a bit longer than an hour, it certainly won’t hurt this soup!

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As the soup is finishing its time on the stove, preheat the oven to 325° F. Pour the soup into oven-safe bowls.

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Slice the bread and spread the slices with a bit of butter. Arrange the slices like a delicious lid over your soup bowl.

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Top with a generous amount of grated cheese.

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Bake for 20-25 minutes. Finish the gratinée off with about 2 minutes on broil.

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Enjoy!

 

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Smashed Potato Soup

smashed potato soup

Whenever I want a hearty, vegetarian-friendly soup I go to this potato soup. Recently, I spruced it up a bit to make it more flavorful and easier to actually make.

Many potato soup recipes call for a blender or food processor. I have several issues with this. First, on a really basic level it concerns me to put boiling liquids into any machine that will spin them around at high speeds. It just doesn’t seem super safe. Second, I will be honest with y’all, it’s just too much effort. I have to get the cuisine art out of the top shelf, which requires William’s help because I can’t even reach it, I have to put the thing together, then I have to take the soup in batches and process it, probably burning myself in the process and accruing double the dishwashing duty I had originally planned for. Just…no. Finally, I really like preserving the natural texture of mashed potatoes. I think they are delicious, and in soup form with cheese, fake bacon, and all sorts of other things on top– I mean, it’s amazing.

Really, that’s why I’m calling this “smashed potato soup”. It’s probably the weirdest thing about the recipe, but you do have to spend some time smashing the potatoes against the side of the pot. However, it gives you complete control over the texture of your soup and it means no messy/dangerous boiling-liquids-in-the-food-processor situations! 🙂

smashed potato soup

Smashed Potato Soup
makes about 6 servings (assuming 2 cups per person)

Ingredients
3 tablespoons salted butter
2 large shallots, minced
1 head of garlic (peeled, whole)*

3 lbs yellow potatoes, diced
2 large leeks cleaned and cut

5 cups vegetable broth

2 bay leaves
1 teaspoon kosher salt
1/2 teaspoon herbs d’Provence
1/4 teaspoon oregano
1/4 teaspoon pepper

3 carrots, peeled and chopped
2 stalks celery, rinsed and chopped
1/3 cup sour cream

optional toppings
cheddar cheese
fake bacon
sour cream
chives

*You can slice off the end and it makes the entire clove much easier to peel.

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Melt the butter in the bottom of a large pot over medium-high heat. Add in the minced shallots and the garlic head. The garlic should be peeled, but does not need to be chopped as it will naturally dissolve into the soup! Let this simmer for a few minutes, until the onions and garlic become browned and fragrant.

Add in the diced potatoes, leeks (chopped and cleaned), and vegetable broth. Simmer for twenty minutes.

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Add in the bay leaves, salt, pepper, and other herbs. Let simmer for another twenty to thirty minutes. Continually stir the mixture, checking on the doneness of the potatoes. Depending on what type of soup you want (brothier vs creamier), you can let the soup simmer for less time or more! The longer it simmers the more smashed the potatoes will be, and the creamier the soup will be.

Once they become soft enough to smash, use a large spoon to slowly smash them against the side of the pot. The soup will slowly become thicker. The thickness is totally up to you! If you would like to completely process the soup in a food processor, you can, but I prefer the hand method so I can get the exact thickness and potato chunks that I want!

Peel the carrots. Chop the carrots and celery. Add these into the soup and cook for another 10 minutes. Continue stirring and smashing the potatoes.

Add in the sour cream and cook for an additional 5 minutes.

After this, your soup is ready to serve with any and all desired toppings!

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Enjoy!