Guus Bosman

A few weekends ago we had guests for lunch, and I wanted to make a fully vegetarian onion soup.

Obviously, onion soup is mostly vegetarian by itself, but the exception is the bouillon which is typically based on beef. So the night before I made a vegetarian bouillon for the first time. It was a lot of work, but interesting to do, and the result was very good. I used half of the bouillon for the soup and froze the rest of it.

The recipe was something like this: bake carrots, celery, potatoes and onions in the oven for 45 minutes so they become crispy. Then, put those vegetables and a bunch of herbs in a big pan of water, bring to a boil and simmer for a long time. Interesting enough you can even add the skins of the onion (not baked); they'll give the bouillon a nice dark color. At the end, you filter the vegetables and herb out and you're left with the bouillon.

The lunch the next day was a great success, and the soup was well received.

Vegetables, ready to be boiled.

Filtering the bouillon.