Although this is not exactly a quick cooking soup, it uses pretty basic ingredients and it is very easy to make. Especially if you have a mandolin to slice your onions. If not you can easily use the slicing attachment on your food processor. If you have neither, well, good luck with that.
French Onion Soup
- 5 medium onions, finely sliced
- 2 shallots, finely sliced (or sub 1 more onion)
- 2 bay leaves
- ½ cup white wine
- 5 cups vegetable stock
- 1 tablespoon white miso (optional, I left it out)
- 1 Tbs. soy sauce
- salt & pepper (to taste)
- 1 loaf crusty bread
Remove cover and raise heat to medium high; allow onions to caramelize, but not burn, for 15 minutes. Add wine to onions and simmer until it is almost completely absorbed. Add stock, bay leaves, and a good grind of black pepper. Bring to a boil, cover and simmer for 30 minutes.
Meanwhile, cut bread into 1” thick slices. Brush both sides with olive oil, and sprinkle with a touch of coarse salt. Place on baking sheet and broil until both sides are golden and crispy, flipping the slices as they toast. ( Keep a close eye on your bread so that you don't blacken your first batch like I did.)
Remove cover from soup; add miso if using, soy sauce, and more salt and pepper if desired.
Ladle into bowls and top with a piece (or 2, or 3...) of toasted bread. Serve immediately. Feel free to sprinkle a little Daiya mozzarella on top of yours.