I made vegetarian onion soup. It was not my favorite recipe To do it over I would omit the thyme and beer. I would use vegetable stock adding in nutritional yeast. I would also add flour to the caramelized onions for the mouth feel since I am omitting beef stock.
The recipe that I got off epicurious.com is called Belgian onion soup. I sliced up 5 onions, just so you know this makes 4 servings, and placed them in my saucepan on med heat with 2 tablespoons of unsalted butter. I was skeptical of this from the get go. The onions overwhelmed the pan. I left them alone as the recipe said to do. Stirring every 5 minutes for at least 20 minutes. The onions browned, caramelized in 25 minutes and were one fourth the size. Amazing! So then I added in 3 cloves of sliced garlic and 2 tablespoons of olive oil and the dried thyme. I cooked them again with the same stirring every 5 minutes till the garlic browns. It took 15 minutes. I poured in a beer and let it reduce by half. Then adding in 1 quart mushroom stock and letting that reduce . The soup is then quite thick. At this point you should let it sit 24 hours I had 2 hours. So, I spooned the soup into ramekins topped it with sliced bread and Swiss cheese and popped it under the broiler.
I thought it was pretty good but it was bitter. The combo of beer and thyme was not nice. Not a total fail but at least I tried something new. Please try this but tweek it, no beer, no thyme, add in flour to coat the caramelized onions maybe 2 tablespoons.
I also used the leftover rice to make rice cakes. I took the rice and made patties golf ball sized then rolled it in bread crumbs and freshly grated parm cheese. Then saute them in oil. Great idea but the rice I had made was not sticky enough. It became fried rice scramble. It was delish but not pretty.
The recipe that I got off epicurious.com is called Belgian onion soup. I sliced up 5 onions, just so you know this makes 4 servings, and placed them in my saucepan on med heat with 2 tablespoons of unsalted butter. I was skeptical of this from the get go. The onions overwhelmed the pan. I left them alone as the recipe said to do. Stirring every 5 minutes for at least 20 minutes. The onions browned, caramelized in 25 minutes and were one fourth the size. Amazing! So then I added in 3 cloves of sliced garlic and 2 tablespoons of olive oil and the dried thyme. I cooked them again with the same stirring every 5 minutes till the garlic browns. It took 15 minutes. I poured in a beer and let it reduce by half. Then adding in 1 quart mushroom stock and letting that reduce . The soup is then quite thick. At this point you should let it sit 24 hours I had 2 hours. So, I spooned the soup into ramekins topped it with sliced bread and Swiss cheese and popped it under the broiler.
I thought it was pretty good but it was bitter. The combo of beer and thyme was not nice. Not a total fail but at least I tried something new. Please try this but tweek it, no beer, no thyme, add in flour to coat the caramelized onions maybe 2 tablespoons.
I also used the leftover rice to make rice cakes. I took the rice and made patties golf ball sized then rolled it in bread crumbs and freshly grated parm cheese. Then saute them in oil. Great idea but the rice I had made was not sticky enough. It became fried rice scramble. It was delish but not pretty.
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