Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 49

You don’t need beef stock to make a delectable French onion soup. This vegetarian version fills the house with its aroma as it cooks and keeps everyone satisfied, I promise you.

SERVES 4

1 tbsp olive oil

450g (1lb) onion, sliced

1 tbsp flour

850ml (1½ pints) water

1 tbsp high-quality bouillon powder

3 tbsp sherry

1 large garlic clove, crushed

4 tsp Dijon mustard

salt and freshly ground black pepper

4 slices of baguette

75–125g (3–4oz) Gruyère cheese, grated

Heat the oil in a large saucepan and fry the onions slowly for 15–20 minutes until they’re golden, stirring from time to time.

Add the flour and cook for a few seconds before stirring in the water, bouillon powder, sherry, garlic, mustard and some salt and pepper.

Bring to the boil, then leave to simmer gently, covered, for 30 minutes.

Just before the soup is ready, warm four heatproof soup bowls and lightly toast the baguette. Heat the grill to medium-high.

Check the consistency of the soup, adding a splash of boiling water if it needs to be a bit thinner, and adjust the seasoning to taste.

Put a slice of toasted baguette into each bowl and ladle the soup on top. Scatter with the grated cheese and place the bowls under the grill for a few minutes. Serve the soup immediately, bubbling and oozing with molten cheese.