Vegan French Onion Soup
Hello & Happy Thursday!!
There are some things we organically have an affinity for. For me, even long before my plant based days..
I loved mushrooms and onions lol
Whether it was the flavor, the texture, or C all of the above. I loved every variety..
Specifically truffles and red onion!
One of my favorite recipes that incorporates both mushrooms and onions is French Onion Soup.
As you would imagine, I haven’t had it in ages as its never vegan and soup has always given me anxiety as I never feel 100% sure about what’s in it and how much unless I make it myself!
(pretty much feel that way about well, …everything lol)
But THIS soup, was everything I remember from the non vegan version, but of course a million times better and to top it of has less sodium and fat content than your classic French Onion Soup!
If you long for the classic French Onion Soup or simply need a quick and easy affordable recipe that can be made in bulk for those days when you lack the time and energy to whip up some fresh vegan eats..
You need to try this recipe!
Why this recipe rocks:
Can be made in bulk
Great for fall/winter weather
- 1/2 cup unsalted butter
- 4 yellow onions, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- Kosher salt and freshly ground black pepper
- 1 cup white wine
- 1 tbsp all-purpose flour
- 2 quarts veggie broth
- 1/2 square of No Beef Broth
- 1 baguette, sliced
- 4 Slices of Follow Your Heart Provolone
- Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, 2 sprigs of thyme (don't remove leaves), and salt and pepper and cook until the onions are very soft and caramelized, about 35 minutes. Onions will brown and be very soft. Continue to stir sporadically to ensure that they don't burn.
- Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 7-10 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the vegetable broth and 1/2 cube of No Beef Broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
- When you're ready to serve, preheat the oven to 350, top with a baguette slice on a baking sheet in a single layer. Sprinkle the slices with the Provolone cheese and broil until bubbly and golden brown, 3 to 5 minutes.
- Ladle the soup in bowls and float several of the cheese croutons on top.
- Other serving method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.