About this recipe:This quick version of the classic is made with vegetable stock, and flavoured with thyme and brandy.
1.2L (2 pints) vegetable stock, divided
4 onions, sliced
1/8 teaspoon caster sugar
2 tablespoons plain flour
100ml (4 fl oz) dry white wine
1 bay leaf
1/2 teaspoon ground thyme
1/2 teaspoon freshly ground black pepper
1 tablespoon brandy
4 slices crusty bread, toasted
1 clove garlic, halved
2 tablespoons grated Parmesan cheese
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
In a large saucepan, heat 4 tablespoons vegetable stock. Stir in the onion and cook over medium heat until golden, 15 minutes.
Stir in the sugar and flour. Pour in the remaining vegetable stock and the wine. Stir in the bay leaf, thyme and pepper. Bring to a boil and let boil 8 minutes, stirring constantly; then reduce heat, partly cover, and simmer 30 minutes.
Preheat oven grill.
Remove from stock mixture from heat, remove bay leaf and stir in brandy. Rub garlic clove over toast. Ladle the soup into 4 ovenproof bowls and float a piece of toast on top of each bowl. Sprinkle with the Parmesan.
Place bowls under grill until cheese melts.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.