Vegan French Style Onion Soup
This is my variation of a french onion soup. Traditional FOS is made with veal or beef broth, french red wine, and lots of cows or goats milk cheese. I changed it up to meet my needs, and what I had on hand. It came out fantastic, I hope you try it!
Ingredients:
1 Large yellow Onion, sliced thinly
2 med. cloves garlic, minced*
2 cups broth**
1/4 tablespoon olive oil
1/2 teaspoon sesame oil
1/2 tablespoon fresh thyme
1 teaspoon fresh dill (optional)
black pepper, to taste
salt (optional, to taste)***
2 slices crusty baguette, optional (but good)
1 slice vegan cheese, optional
Directions:
1. In a large heavy pot, add your oil. Heat on med-high. When oil is hot add all your onions. Stir well to coat each piece with oil. Let your onions brown, try not to stir the onions too often, this takes away from the flavor. When your onions are fairly brown, add your garlic, thyme, dill, and black pepper. Stir well, continue to saute. Your onions are done when they are brownish in color all over. This should take 5-10 minutes depending on the pan, heat, and onions.
2.When your onions are sauteed, add your broth to the pan, stir well to loosen any bits off the bottom of the pan. Let boil 5-10 minutes uncovered. Boiling the soup longer reduces the liquid making it thicker, I only boil 5 minutes but its your choice.
3. Slice 2 pieces of a crusty baguette. You may toast them up if they aren’t crispy enough. Get your cheese ready, and if desired, an oven proof container (preheat oven to 500 degrees).
To serve (My way):
Put one slice of bread in the bottom, put your slice of vegan cheese (I use rice mozzarella) on top of the bread, top with the soup, add your last slice on top. Serve immediately.
To Serve (traditionally):
Put one slice of bread in the bottom of an oven proof container, top with the soup, add second slice of bread, top that with your cheese, packing it down into the bowl. Bake your soup until the cheese is brown and bubbly. Serve immediately.
*If you don’t like garlic, try reducing amount by half
**I use Vegan beef bouillon cubes and water by package’s direction. You may use premade stocks, or homemade stocks. It will taste more traditional if it tastes like beef stock.
***If using premade stock or bouillon cubes, you won’t need any salt. If using homemade, you may want to salt to taste.
(Also note the photo at the top is without the last bread slice)
Here is a photo of the bouillon cubes I use, I buy them at Whole Foods, but you can find them online.
Makes: 1 serving, Preparation time: 1-2 minutes, Cooking time: 10-15minutes.
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Nutritional Breakdown.
Based on whole recipe, generic bread values, no cheese, generic broth values. You will need to figure out the totals if you add cheese, since you may choose to leave it out or your brand is different, I have left this generically composed. Sorry!
(click photo for full size, rather big, but detailed as usual!)
