Fabulously Flavourful French Onion Soup

Onions have always been my favourite vegetable. Not the healthiest I know, nor the most popular (my Dad has ALWAYS told me potatoes hold that honour). For me, the humble onion is the most flavourful veggie, and there's hardly a savoury meal I cook without it.

So, imagine my disappointment when I realised that a traditional French Onion Soup recipe (a recipe that pairs two of my favourite foods- onions AND cheese!) is not vegetarian! My challenge was set- how can I make French Onion Soup that's not only vegetarian, BUT a dish to make  my meat eating husband proclaim is the best soup he's ever had.

Challenge accepted, and completed successfully. This may not be the quickest recipe, but my goodness is is tasty!

Ingredients
1 very large yellow or white onion (or 2 large/ medium onions)
3 cloves garlic
16oz (half a carton) of mushroom broth/ stock - I use Pacific's Mushroom Broth
4oz butter or 6tbsp EVOO (you can use less but the more you use, the tastier the soup!)
1/4 cup dry sherry or 2 tbps apple cider vinegar
Salt and pepper to taste (I love using Saltopia's Mushy Love salt to enhance the earthy flavour)

Method
Peel and finely slice the onion - you want the slices to be as thin as possible, slice the garlic in the same way. In a saucepan add the butter or oil and warm over a low heat. Once the butter has melted or the oil warmed through, add the onion and garlic. Stir to ensure the onion is covered in the fat, cover and leave to cook. Make sure you keep an eye on the onion and stir occasionally- you want to onion to go almost translucent, not to brown. As the onion softens (I find this takes around 20 minutes) add the mushroom stock and sherry. Using mushroom stock gives the soup a wonderful Unami flavour- earthier than using beef stock, and with more depth, while the sherry brings out the gorgeous sweetness of the onions without overpowering them. Add a little salt and pepper to taste- be careful not to use too much as the stock is inherently salty and you can always add more if you like! Cover the mixture again and leave to gently simmer for around 10 minutes, stirring occasionally.

Traditionally this delectable soup is served with a generous slice of fresh Sourdough bread doused in Guryere cheese. Once the soup is ready to serve, spoon it into bowls or crocks, then place the bread with cheese on top under the broiler or grill for 3-5 minutes until the cheese is bubbling, then serve with a smile!

I tend to serve with a slice or two of Ezekiel bread (which is low gi) with plenty of crumbled feta (for protein), some spring onion,  and a sprinkling of Guryere. Although you could serve either without the bread (this soup is so flavourful you won't feel you're missing out), or for a paleo option,  bake some sweet potato disks seasoned with a little salt and pepper and add these on top of the soup before serving.