Poor Jim got all excited when he heard I was making this soup. He had misunderstood me and thought I had gotten some delectable greens and was making Chard Onion Soup. Oh well, this variation on French Onion Soup is touted to be a bit more classic in the French style according to Mark Bittman’s How to Cook Everything Vegetarian.
I have mentioned before that I hesitate to share recipes in cookbooks that are still in print because the good cooks who have worked hard to put them together need to make money by our buying them, or giving them as gifts (thank you Amy!). What I can share is that the onions I charred (see photos above) were halved and brushed with olive oil. The ones on the left are before broiling and the ones on the right are after 10 minutes under the broiler.
I followed the recipe to make the Charred Onion Soup vegan and it was pleasing. The one thing I missed in the recipe that I have used in the past is some caraway seed. I just love that flavor in a soup like this and really yearned for it. I was glad our garden has a nice batch of parsley, it was my favorite kind of topper and gave the dense onion flavor of the soup a nice freshness. Maybe next time I will add some chard just for Jim.