Chef Henry Harris has released a recipe for a vegetarian French onion and parsley soup. Harris notes that the classic soupe à l’oignon gratinée cannot be replicated without a beefy stock, leading him to introduce a different flavour profile with parsley for a comforting result.
The recipe, which serves four to six, involves cooking sliced onions with butter, salt, pepper, and bay leaves for 45 minutes to an hour until very soft. Vegetable stock and double cream are then added, followed by finely chopped flat-leaf parsley just before serving. The soup is topped with grated Emmental cheese and croutons.
Harris is the chef/co-owner of Bouchon Racine, located in London EC1. His book, "The Racine Effect," is published by Quadrille and is available for £40, or £36 via guardianbookshop.com.