I was at the grocery store a few weeks ago and I saw mushroom broth. Brian is a vegetarian and we’ve made mushroom gravy for Thanksgiving the last couple years and you basically steep dried mushrooms in water (mushroom tea!) and then make roux to add it to. I figured that’s what mushroom broth was and I wanted to figure out a way to use it! Mushrooms are really meaty so it’s a good substitute for beef broth and we decided to make french onion soup!
Here’s what you need:
-some olive oil
-two tablespoons butter
-a pinch of Italian spice (rosemary, thyme, etc blend)
-two cloves garlic
-2 tablespoons flour
-one box of mushroom broth
-two tablespoons balsamic vinegar
Chop your onion into thin slices. Add some olive oil to your soup pot (our pot is small so we made some extra onions in a pan and added them) and start heating it up over a low heat. Add the onions and garlic and let them cook until they’re starting to turn brown, about halfway through add the spices.
Once the onions are done, add the butter. After the butter melts, stir in the flour to make a bit of a roux. Once you have a nice roux, stir and add the broth and balsamic. Let it boil for about 15-20 minutes to let the flavors all come together and salt to your taste.
When you’re ready to eat, toast up some bread. Make sure you put the soup into an oven safe bowl!! We used some ramekins but it should work in anything that can go into the oven (ceramic’s your best bet). Cut the bread either into a circle the size of your bowl or just into little chunks. Put your soup in the bowl and float the bread on top, then cover with cheese.
Put the bowls in the oven under the broiler for about 5 min or until the cheese is melty and delicious!