I came across this poster on a recent outing to scout vegan Cinco de Mayo venues and we were reminded that not all habits come without risk.
If you're out celebrating this 5th try a little restraint and go for the gold in moderation. It's all vegan after all as long as you avoid the worms although, truth be Gold (verdad for all you gringos) that's really 'mezcal' and a whole other blog.
Celebre Cinco de Mayo, and please drink responsibly.
French Quarter Onion Soup
A rich, stand alone broth with a pungent mix of sweet and savory makes this vegetarian soup a dead on substitute for the original classic.
Ingredients:
8 medium yellow onions, approximately 3-4 lbs
2 cloves of garlic chopped
3 cups of vegetable broth
1/3 cup Burgundy or Merlot wine
4 thick slices of crusted French bread
4 slices of soy Provolone cheese
1/2 Cup grated soy Gruyère or Parmesan cheese
4 Tbls good olive oil
1 tsp Dijon or Creole mustard
Preparation:
Preheat oven to 350º Fahrenheit
Slice the onions thinly and start 1 Tbls of olive oil in a heavy sauté pan on high heat, add the onions chopped garlic and sauté until slightly browned. Deglaze the sauté pan with wine and transfer to a 2-quart saucepan. Add the 3 Cups of vegetable broth to the onions and bring to a slow boil, reduce heat to simmer add mustard and simmer covered for 10 minutes. Prepare 4 oven proof 1 1/2 cup soup bowls by adding a slice of the bread to each and top with a drizzle of the remaining olive oil a slice of Provolone cheese. Divide the onion mixture evenly between the bowls, top with grated cheese. Bake the soup uncovered for10 minutes or until browned.
Serving suggested: French bread Crostini with sliced olives, olive oil and grated soy Parmesan
Serves 4
Vegan |
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