French Onion Vegetable Soup
The rich background flavor of the broth and cheesy bread topping are anchors to classic French Onion Soup, while this quicker cooking veg-filled twist to the original is a delicious update.
Serves
6
Prep time 15 minutes
Cook time 35 minutes
Ingredients
3 Tbsp. unsalted butter
1 medium yellow onion, thinly sliced
1 cup thinly sliced carrots
1 cup thinly sliced celery
1/2 cup dry white wine or 2 Tbsp. dry sherry
1 large (8 oz.) Yukon gold potato, peeled and cut into 1/2-inch dice
7 cups water
6 Tbsp. College Inn® Savory Infusions® Beef and Caramelized Onion Base
4 fresh thyme sprigs, or 1/2 tsp. dried thyme
1/4 tsp. freshly ground black pepper
1 cup frozen peas
4 cups torn day-old crustless artisan-style bread (1-inch pieces)
2 Tbsp. extra-virgin olive oil
1 1/2 cups shredded Gruyere cheese (about 3.5 oz.)
Chopped fresh parsley, optional
Directions
Arrange an oven rack in the upper position and heat oven to 350°F. Melt butter in a Dutch oven over medium-high heat. Add onions, carrots and celery and cook until softened, about 8 minutes, stirring occasionally. Add wine and cook until evaporated. Stir in potato, water, Savory Infusions, thyme and pepper; bring to a simmer. Lower heat to medium and simmer 15 minutes, adding peas during last 5 minutes of cooking.
Meanwhile, on a rimmed baking sheet lined with foil, toss bread pieces with oil. Bake until golden brown and crisp, about 15 minutes, stirring once. Remove from oven.
Meanwhile, on a rimmed baking sheet lined with foil, toss bread pieces with oil. Bake until golden brown and crisp, about 15 minutes, stirring once. Remove from oven.
