This French onion soup recipe is suitable for vegetarians, as it does not use beef stock. Instead, Vegemite is added to vegetable stock giving a darker colour and a richer flavour. You may want to add more Vegemite for a more powerful flavoured stock.
2 tbsp extra virgin olive oil
6 large white onions, thinly sliced
2 large garlic cloves, finely chopped
4 sprigs thyme
200ml white wine
1½ litres vegetable stock
1½ tsp vegemite
Volare sourdough, sliced
Emmental cheese, grated
In a heavy based pan heat the olive oil and butter on a medium high heat. When hot, add the onions and garlic. Cook for about 10 minutes, stirring from time to time, until the onions start to turn golden. Reduce the heat to low and keep cooking the onions for about 40 minutes, stirring occasionally. They will smell delightfully sweet, and look caramelised. In a separate pan, heat the stock and stir in the Vegemite until dissolved. Add the wine and then the stock to the onions. Simmer over a low heat for about 40 minutes. Season with salt and pepper.
Grate some cheese on top of a slice of sourdough and place under the grill, until the cheese is melted and golden.
Ladle the soup into bowls and place the grilled bread and cheese either on top of soup as a crouton, or alongside.