On chilly spring nights warm yourself up with Rebecca Firkser’s vegetarian French onion soup made with deeply browned onions. When seasoned well and mixed with water, they create their own deeply flavorful, totally vegan stock. In a wildly nontraditional gesture, she stirs in fresh asparagus as well as crispy croutons topped with sharp cheddar cheese. GET THE RECIPE ►►
PREP TIME: 25 minutes
COOK TIME: 1 hour
SERVES: 4 to 6
INGREDIENTS
4 tablespoons extra-virgin olive oil, divided
2 1/2 pounds onions (red, white, yellow, whatever you have; about 11 small or 8 medium onions), halved lengthwise and thinly sliced
Kosher salt
Freshly ground black pepper
1/3 cup dry vermouth (or 3 tablespoons white wine vinegar and 2 tablespoons water)
1/2 tablespoon vegan Worcestershire sauce or soy sauce (optional)
1 1/2 ounces shredded (about 1/3 cup) sharp white Cheddar
7 ounces about 3 heaping cups) crusty bread, such as country loaf, miche, or baguette, torn into 1- to 2-inch pieces
10 ounces asparagus, trimmed and cut on the bias into 1-inch pieces
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