Most onion soup (French onion soup) recipes start with a beef broth. This version is 100% vegetarian (actually it’s vegan without a dairy cheese topping) and delicious!  To top it off it is VERY cheap to make!

3 Tbsp butter
4 large onions, sliced thin
1 tsp salt
1/2 tsp dry mustard
dash of thyme
4 cups water
2 Tbsp soy sauce
2 Tbsp dry white whine (optional)
dash of white pepper (optional)

Sauté the onions in butter. Add salt, mustard and thyme. Cover and let cook for 35 minutes, stirring occasionally. Add water and soy sauce (and wine/white pepper if using). Simmer 15 minutes or until heated through. To serve, you may put in soup crocks and top with a slice of toasted french bread or croutons and cover with cheese – Gruyère is traditional, but provolone or mozzarella also work. Place under broiler until cheese is melted and bubbly.

This tasty recipe comes together in only a few minutes to make a hot soup to keep you warm on a cold winter day. To make this vegetarian, use vegetable stock in place of the chicken stock and omit the sausage. You can also add in a can of drained garbanzo beans to add a bit of protein. This recipe is courtesy of Crystal Farms Cheese.

4 Tbs. butter
1/3 cup green onion, chopped
1 8-ounce package coleslaw mix
1/4 cup flour
2 10-1/4-ounce cans chicken stock
1/2 cup beer
1 Tbs. Dijon mustard
2 cups half-and-half, heated
2 cups (8 ounces) Sharp Cheddar cheese, shredded
1 lb. fully cooked smoked sausage, cut into bite-sized pieces

1. Over low heat, melt butter in a large, heavy saucepan.  Add onion and cabbage.  Turn heat to medium-high and cook, stirring frequently, until vegetables are translucent.

2. Stir in flour; cook 1 minute. Add broth, beer, and mustard. Cover and simmer 30 minutes.

3. Add hot half-and-half, cheese and sausage. Warm until cheese melts and soup is heated through.