I love French onion soup. I love it, I love it, I love it. It’s so delicious and comforting and it brings back some great memories of dinners with friends growing up. But in restaurants, I almost always have to pass up this delicious favorite. Why? Because it’s made with beef broth. Ugh.
|These are the major parts of French onion soup. And life in general.|
But the thing is, I’ve had great vegetarian French onion soup. I know it exists. My friend’s mom has made (what I remember as) the most amazing, vegetarian French onion soup. Granted, I haven’t had it since 8th or 9th grade, but oh, it was so good.
So it’s been a goal of mine to create the most amazing vegetarian French onion soup ever. I’ve tried and failed in the past, and it was very sad. Then I forced the thought from my mind and tackled other recipes rather than get frustrated by this one. And then, completely randomly, I saw this simple recipe posted at Smitten Kitchen back in April. There was a suggestion I had never seen before – use mushroom stock for a vegetarian version. Well, vegetable stock hadn’t worked out well for me in the past, so I figured I might as well give mushroom stock a try. I immediately made some adjustments and saved it. I mean, I love soup, but I feel like it’s really just not as good when you eat it during warm weather. My experiment would just have to wait.
Well, it snowed in DC on Saturday, so I think it’s now officially cold enough for me to start making soup regularly (I eat soup in the winter time like it’s my job). Also, I recently found a kosher bakery where I bought a lovely baguette that was just begging to be used, and I had a bottle of dry white wine ready to go. Clearly the stars were aligning and this weekend was my time to finally make a great, vegetarian French onion soup.
So I did. And it was better than great. It was amazing. Mission accomplished.