If you like onions, you’ll love this rich vegetarian soup made with six different members of their family: onions, leeks, shallots, garlic, scallions, and chives.
|Time||1 hour 10 minutes|
|Directions||Heat the oil over low heat, add onions and leeks, and sauté until soft, about 10 minutes.
Add shallots, garlic, and scallions and cook, stirring occasionally, for 20 minutes. Increase to medium heat and continue cooking for 10 minutes, until onions are brown. Use the spatula to release any onions that stick to the bottom of the pan.
Stir in stock, soy sauce, and molasses, cover, and bring to boil. Add salt, partially cover, lower heat, and simmer for 30 minutes. Stir in pepper, taste, and adjust seasonings. You can also add more stock if you prefer a thinner soup.
Serve hot, topped with croutons and chives.
|Notes||Adapted from Myra Kornfeld’s The Voluptuous Vegan, in which this recipe is called Onion Sonata.
Also see my recipe for French onion soup.
|Key to abbreviations and conversions|
|Soup Index Vegan Recipes Vegetarian Cookbooks|