Recipe Archives->Vegetarian->Onion Soup 02

ONION SOUP & H0ME-MADE CROUTONS

2 medium onions, sliced into thin rings
2-3 cloves of garlic, minced
1/4 -1/2 cup white or red cooking wine, optional
5-6 cups of vegetable broth
dash soy sauce and/or Bragg's liquid aminos
salt and pepper to taste

1 cup black beans, cooked, drained and rinsed, optional 
grated cheese, optional

Carmelize onions by sauteeing over medium/medium-low heat for about
10 minutes.  As they begin to turn golden (but are not yet browned),
add garlic and continue to saute until all onions are golden and
*just* turning brown.  Once they're golden, add a bit of wine and
simmer gently until wine is mostly evaporated.

If you want the black beans in the soup, add them then simmer about
5 more minutes (until beans are cooked through).

Serve with croutons and grated cheese.


HOME-MADE CROUTONS

Use any bread, sliced or buns.  This is best if you use bread that's
a day or two old (especially if you're using french bread or white
bread of any type).  I usually use about 8-10 slices. 

Slice the bread to about 1/2 inch thickness, if it isn't already
sliced.

Spread butter, margarine, or olive oil on one side of each piece
of bread.

Sprinkle with your favorite dried herbs -- garlic, thyme, oregano,
basil, seasoned salts...any of these work.

Place slices together like sandwiches, two slices each, with the
spread sides together.

Use a bread knife to cut these paired slices into cubes (so each
"cube" is actually made of two pieces of bread).

Spread cubes out on cookie sheet.  Place in 300F oven.  Bake for
about 20- 30 minutes (until the cubes are brown and toasty).

Printable version: onion-soup02.txt.