I put the “french” in quotations because traditionally, french onion soup is made with beef stock.  I make my soup without milk or meat (parve) so I can add cheese to it for a dairy meal, and also serve it with a meat meal.  This soup is ridiculously easy and feels so fancy! (I think it’s because of the wine.)  It’s very filling and the aroma is intoxicating.  Enjoy on a chilly night!

You will need:

6 medium sized white onions, chopped

Some oil to fry the onions (I use canola)

1L Veggie stock – about a 4 cups (I make my own)

5 cloves garlic, coarsely chopped

Handfull of dill, ripped up into large chunks

Salt and pepper to taste

Half a cup dry red wine

Shredded white cheddar, mozzarella or goat cheese for garnish (optional)

Fry your onions on medium heat in a large pot.  The secret is to fry them until they are completely golden and browning on the edges, at least 10 minutes.  Add garlic.  Add your veggie stock until the onions are covered and then some.  How much stock you add will depend on how strong the stock is.  Don’t worry.  If your soup is too flavourful you can add more water later on.  Bring soup to a boil and then let simmer.  Add your red wine, dill and at least 4 cups of water (more if your veggie stock is on the strong side).  Let the soup simmer for at least an hour… at this point it should be smelling amazing!  Add salt and pepper to taste.  If you want to eat it with cheese, add the cheese to each individual bowl just before serving.  It will get all melty and wonderful.  Bon appetit!

*Here’s how to make your own stock:  You know the general vegetable bits that you throw away?  The onion/garlic skins?  Celery leaves?  Basil stems?  Mushroom, leek, squash ends?  Carrot and parsnip peels?  Yeah.  Those!  Whenever you have them, store in a big bag in your freezer.  (I have heard that potato peels make the stock cloudy, and cucumber ends aren’t the best to add.)  When the bag is full, you can make your own stock by boiling it up in a big pot with water.   Simmer for a couple of hours and let it cool.   Then strain and freeze the veggie stock for future use.  You can use it in soups, dressings, rice… so amazingly delicious!  It’s also cost friendly and benefits the environment!