Onions are amazing . They are antibacterial, antioxidant, antiseptic and detoxifying. The crazy weather we are having in Georgia has many of my friends and myself sick with colds, headaches, body aches and the like. My son’s school is closed due to icy road, so I made him some Baked Gluten Free Vegan Cinnamon, Cardamom, and Ginger Glazed Donuts. Now that’s a mouthful. I will post that recipe later this week. Lots of detail. LOL. Needless to say my son ate four donuts in one sitting. Well back to the soup. This is my version of French Onion soup, because this is what I had in my fridge and pantry. I hope you enjoy this spin on French Onion Soup. The Parmesan and Herb Croutons are Gluten free and Vegetarian. If you read my blog, you know I love Belgioioso Vegetarian Parmesan.
French Onion Soup
1 medium onion, thinly sliced
1 1/2 tbsp olive oil
1 tsp light brown sugar
1 garlic clove, crushed
3 cups organic vegetarian broth
2 tbsp sweet red wine
1 tsp balsamic vinegar
Salt and pepper to taste
Dash of nutmeg
Heat the oil in a heavy pan and cook the onions slowly about 30 minutes until they are very soft. Don’t skip this. Slowly cooking the onions bring out there sweetness. Sprinkle the brown sugar and garlic over the onions and cook until the onions are golden brown. Stir in the vegetable stock and red sweet wine, balsamic vinegar, salt, pepper and nutmeg. Bring to a boil, then lower the heat and simmer for 30 minutes. Add your soup to a bowl and top with the Gluten free Vegetarian Parmesan cheese croutons or you can skip the cheese and just add your croutons. Enjoy!!
Gluten free Vegetarian Parmesan cheese croutons
Break up some Gluten-free Multi grain Udi bread into rustic pieces. Add a tbsp olive oil in a sauté pan and sauté the croutons until golden brown. Add herbs if you like. Top with Vegetarian Parmesan cheese and stick under the broiler until the cheese is melted or for a vegan version skip the cheese.