What's cooking this weekend.

French onion soup can be served as a vegetarian dish with just a few simple adjustments. French onion soup packs a bunch of flavor and this version is no different.

TIP: You can make a dark vegetable stock that resembles the classic onion soup color. Reserve your onion peels from Spanish onions. When ever I have a recipe that calls for yellow onions, I don’t throw away any of the scraps. Instead I keep them in zip top bag in the freezer, this way I have extra bits of onion for making stocks.

Add the onion peels to your vegetable stock and simmer until you reach your desired color. (If you are making your own stock include the onion peels in your recipe) Use a strainer to remove the peels when the stock is finished. The peels will not effect the flavor of your stock, but can really add a natural dark hue.

1. Thinly slice the onions vertically.
2. Add butter to a large stock pot and melt on medium-low heat.
3. Add sliced onions to the pot and sprinkle lightly with salt.
4. Simmer the onions on medium-low stirring occasionally. This process can take between 1 to 2 hours depending on the type of onions. Bringing up the temperature could cause the onions to burn, so try not to rush things.
5. After most of the moisture cooks off, the onions will begin to brown and caramelize. As they begin to caramelize you will need to stir frequently. At this point add the sun dried tomatoes and allow them to caramelize as well. You will know the onions are finished when the onions become a rich brown in color and start to smell sweet and nutty.
6. At this point increase the heat to medium-high while adding in the sherry wine. Stir and scrape until all of the brown bits have been removed from the bottom of the pot and allow the sherry to reduce by half.
7. Add all of the stock, thyme, bay leaves, balsamic vinegar and onion powder to the pot. Increase the heat to high and bring the soup to a boil. Reduce heat back to low and simmer for 1 hour.
8. Adjust the soup by adding salt and pepper until you reach the desired taste.
9. To serve; preheat the oven to 400’F. Ladle soup in to bowls, on top place baguette then cover with cheese and a pinch of paprika. Place the bowls in the oven and allow them to bake until the cheese melts and becomes bubbly. If you are comfortable using your broiler or a large toaster oven these are also good alternatives.