Veggie Onion Soup?

anniestar

Have tons of onions that I would like to use up. Have been looking in my tried and tested cookery books but they all say to use beef stock, cant do this as DH is a veggie. Is onion soup a non starter or has anyone got a decent stock idea? Thanks in advance.

eryn_kathleen

If you make up a veggie stock, add some tomato paste and lea & perrins or marmite to give it a darker colour and flavour.

Also, most recipes that call for beef stock also call for extra dry vermouth - definitely add it if you've got it!

Queenie

Go ahead without the beef stock, it will be fine. The greater flavour comes from the very sloooooooooooow cooking of the onions.

If you have no L&P, use a dash of soy sauce.

Pandora123_2

Here's a recipe:

Veggie Onion Soup

Although I haven't made this one myself, every other of Bryanna's recipes I've tried has turned out great.

:A

iamsam

Be careful using Lea & Perrins Worcestershire Sauce, as it's not vegetarian.

From Lea & Perrins website:

Do you make a vegetarian version of Worcestershire Sauce?
No. Lea & Perrins Worcestershire Sauce is made to the original recipe created in 1837 and contains anchovies - a type of fish. We believe that altering the recipe to exclude a key ingredient such as anchovies would mean that Lea & Perrins would no longer be the 'original and genuine' Worcestershire Sauce, as claimed on the bottle.

anniestar

iamsam wrote:

Be careful using Lea & Perrins Worcestershire Sauce, as it's not vegetarian.

From Lea & Perrins website:

OH MY GOD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Have been using this for YEARS!!!!!!!! Thank You.

foreign_correspondent

use marmite dissolved in water instead - try it for strength - a dash of red wine improves it!
As a substitute for lea and perrins, try Hendersons Relish - made in sheffield, (in a little shed like building that I often pass on my way through!)- its like worcester sauce but no anchovies! Its nice! Not sure that its available nationally though?
http://www.hendersonsrelish.com/

Pandora123_2

anniestar wrote:

OH MY GOD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Have been using this for YEARS!!!!!!!! Thank You.

You can buy vegetarian Worcestershire sauce at supermarkets (usually in the allergy/free-from section) and health shops... here is one that I buy (third on the list):

Veg Worcestershire Sauce

:A

twink

when i do leek and potato or carrot soup i make the stock with kallo veg cubes and it tastes lovely

dannahaz

I have a recipe for French Onion Soup from my brilliant Marguerite Patten Basic Basics Soup Handbook. This is just how they do it on the continent, served on a cold day or first thing in the morning if you've been out drinking.

1.5 lbs (675g) onions
2 or 3 garlic cloves
2oz (50g) butter
2 pints (1.2l) stock or water (you could use a veggie stock cube)
salt/pepper

Optional: toasted french bread with melted cheese

Peel onions, slice thinly and cut into rings (remember you need to be able to pick these up with your spoon, so if onions are large I cut the onion slices in half). Heat the butter, add the onions and garlic and cook over a low heat until onions are browned.

Add stock or warer with salt pepper to taste. Bring to the boil. lower the heat and simmer, covered, for about 20 mins

Serve in warmed bowls, with the cheesy french bread on top.

NOTE: If you use ordinary onions you don't need to read this next bit. If you're thinking of using red onions (that's all I ever have!) then be warned that the these make the soup look a bit inky. It doesn't bother me as I know it tastes great, but if I'm making it for someone else then I usually put in a few drops of gravy browning, this makes it look more traditionally brown instead of grey/black.

anniestar

A HUGE thank you to everybody that responded. Well I know exactly whats for tea tomorrow! Again, many thanks.