Vegetarian onion soup
Recipe ANNA Magazine, Photography Jerry Grajewski
2 tablespoons extra virgin olive oil
6 yellow onions (about 3 pounds), thinly sliced
1 tablespoon chopped fresh thyme
7 cups vegetable stock
Coarse salt and freshly ground pepper, to taste
8 slices baguette, toasted
1 cup grated Swiss cheese
1⁄2 cup grated Parmesan cheese
In large heavy-bottomed pot over medium-low heat, cook onions in olive oil for 45-60 minutes, until caramelized. Add thyme and stock and simmer for 30 minutes to develop flavours. Season with salt and pepper.
Preheat broiler. Divide soup between 4 ovenproof bowls, top each with 2 slices of toasted baguette and one quarter of the cheese. Broil until cheese is melted and golden brown in spots.
Serve immediately. Serves 4.
