Vegetarian French Onion Soup with Rosemary and Parmesan Cheese
4 cups thinly sliced Vidalia onions
¼ cup butter
2 tablespoons flour
6 cups vegetable broth
½ freshly grated Parmesan cheese
1 cup cheesy croutons
6 (2 inch) rosemary sprigs (optional)
Combine onions and butter in a 5 quart Dutch oven. Sauté over low heat 15 minutes (stirring frequently), or until onions begin to caramelize.
In a large bowl, whisk together 2 tablespoons flour and broth. Slowly pour into Dutch oven over caramelized onions. Stir to combine. Bring mixture to a boil, reduce heat, and simmer 30 minutes.
Ladle into soup bowls. Top with freshly grated Parmesan cheese and croutons. If you prefer your cheese to be browned, place oven safe bowls under the broiler for 2 minutes. Watch carefully.
Garnish with fresh rosemary sprigs, if desired.
Pairs Well With
Classic French Onion soup with a modern twist. Coming from a Belgian French background, classic French Onion Soup was always served. As years went by several family members went vegetarian, so I started making Grandma's original recipe with vegetable bouillon. To modernize it a bit, I switched freshly grated Parmesan cheese for the basic provolone cheese. A few fresh cut rosemary springs finish it off. This is truly a delight to the taste buds!