Vegetarian onion soup

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe ANNA Magazine, Photography Jerry Grajewski

2 tablespoons extra virgin olive oil

6 yellow onions (about 3 pounds), thinly sliced

1 tablespoon chopped fresh thyme

7 cups vegetable stock

Coarse salt and freshly ground pepper, to taste

8 slices baguette, toasted

1 cup grated Swiss cheese

1⁄2 cup grated Parmesan cheese

In large heavy-bottomed pot over medium-low heat, cook onions in olive oil for 45-60 minutes, until caramelized. Add thyme and stock and simmer for 30 minutes to develop flavours. Season with salt and pepper.

Preheat broiler. Divide soup between 4 ovenproof bowls, top each with 2 slices of toasted baguette and one quarter of the cheese. Broil until cheese is melted and golden brown in spots.

Serve immediately. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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