Cooking is often one disaster after another, Julia Child once said (or something like it) and I was reminded of that very notion while making this vegetarian French Onion Soup from The New York Times. The melted butter for the crouton sauce curdled when I added mustard and when I opened the thrifty portion of shredded Gruyère cheese I’d been harboring in the fridge, I discovered the underbelly had gone green.
French Onion Soup without cheese? Quelle horreur!
I threw out the curdled mess and brushed my croutons with plain melted butter instead and skipped the cheese all together (I wasn’t going out shopping for more). However, despite these setbacks, the dish turned out to be quite full-flavored, even without the cheese! The use of white beans laced with thyme is a genius idea and I heartily suggest you try it.
The meal was just for me and my husband, not a panel of judges (or unruly acquaintances), so it would have hardly mattered if I’d just decided to scrap the whole thing and ordered pizza instead. I would have preferred to have made this particular recipe as written, but the point is that guests rarely need to be any the wiser of your culinary disasters.
In other words: what happens in the kitchen stays the kitchen.
And as I’m currently poring over Emile Zola’s L’Assommoir, how could I not include this quote from it?
“‘Coo!’ remarked Coupeau when they reached the first floor landing, ‘it don’t half niff of onion soup! Somebody’s been having onion soup, that’s certain!’”
Perhaps, Coupeau. But I doubt very much it was made with white beans! Do enjoy.
French Onion White Bean Soup
By Hetty Lui McKinnon
Makes 4 servings
Ingredients
For the Soup
2 tablespoons salted or unsalted butter
4 medium yellow onions (about 2 pounds), thinly sliced
1 teaspoon thyme leaves (from 4 to 5 sprigs)
1 teaspoon sugar
Salt and pepper
1 tablespoon balsamic vinegar
1 tablespoon soy sauce or tamari
4 cups vegetable stock
2( 14-ounce) cans white beans, such as cannellini or butter beans, drained
For the Gruyère Croutons
2 tablespoons salted or unsalted butter
1 teaspoon Dijon or whole-grain mustard
1 teaspoon thyme leaves (from 4 to 5 sprigs), plus more for garnish
Salt and pepper
½ pound bread, such as sourdough or ciabatta, cut into 1-inch chunks
3 ounces Gruyère cheese, finely grated
Preparation
Step 1
Prepare the soup: Melt the butter in a large pot or Dutch oven over medium-high. Once the butter has melted, add onions, thyme, sugar and 1 teaspoon salt, and stir to combine. Cover and cook, stirring every 2 minutes, until the onions are very soft and caramelized, about 20 minutes. If the onions start to burn, reduce heat to medium.
Step 2
Meanwhile, make the croutons: Heat the oven to 350 degrees and line a sheet pan with parchment paper. Place the butter in a large bowl and microwave on high for 30 to 45 seconds (or melt over medium heat in a small pot or skillet). To the butter, add the mustard and thyme, season with salt and black pepper, and whisk to combine. Add the bread pieces and toss very well until coated. Transfer the pieces to the lined sheet pan, spreading them out into a single layer, and scatter the cheese on top. Bake until golden, 16 to 18 minutes.
Step 3
Uncover the onions and add the balsamic vinegar and soy sauce. Stir the onions vigorously to deglaze the pan. Stir in the vegetable stock and the beans. Cover and cook on medium heat for 10 minutes. Season with salt and lots of pepper.
Step 4
To serve, ladle the soup into bowls, top with the croutons and scatter over thyme leaves.
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