Dining Detour

I have a confession. When I was about 22, I learned that the truth; that French Onion Soup was made with beef broth. However, I have been a fake vegetarian (one who eats things that fly and swim exclusively) since I was 12. I may have had an inkling all along and yet I kept ordering it anyway. Once I was positive that all restaurants use beef broth–and never chicken or vegetable broth–I gave up my love for the bready, cheesy soup once and for all.

By some wonderful twist of fate, be it learning to cook or the rise of organic foods, french onion soup is back in my life. Although I have attempted it from scratch before, I find this three–ingredient soup recipe a much simpler process. The recipe below is for one serving but it’s very easy to make more!

Ingredients

• 1 can vegetarian french onion soup – most brands such as Cambell’s and progressive are now offering a vegetarian option. However, it can be hit or miss in terms of finding it. My favorite brand for broth period, is Pacific.
• 1 slice of bread toasted – Use what you’ve got. I have made this using regular white bread and sliced whole wheat.
• 1/2 cup shredded Gruyère cheese
• optional: pinch of parmesan

Instructions

Heat soup in small sauce pan over medium flame. When hot, pour into oven safe bowl. Using a Knife, cut  your toasted bread into a circle so it fits within your bowl. Top with cheese. Place under broiler for 3 minutes or until cheese browns and bubbles. enjoy!

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