French Onion Soup

Before starting this blog and learning about the amazing flavors you can build on a plant-based diet, it never occurred to me that I could enjoy French onion soup as a vegan. I thought we’d lost each other forever. But enjoy it I did!

I really dislike bland food (duh), so I always try make sure that what I eat and cook is *very* flavorful. I can seriously say that this soup quite literally surprised me with it’s flavor. Talk about umami!

I highly highly highly recommend that you dedicate the couple of hours it takes to make this and impress the heck out of anyone that you might be feeding that day (it’s not that difficult - just takes some time and love for those onions to really create that intense flavor).

Let me know how yours turns out! Bet ya didn’t know you were a French chef, did ya?

PS - Yes, you will cry cutting this many onions. It’s fine, just pretend you are Julia Child.

IMG_6382.JPG

FRENCH ONION SOUP

 Instagram story: @veggie.passport

Instagram story: @veggie.passport

¼ cup coconut oil
4 large yellow onions, thinly sliced
¾ cup dry white wine
4 cups water
½ cup soy sauce (or tamari, if gluten-free)
2 tbsp balsamic vinegar
2 sprigs fresh thyme
2 cloves garlic, minced
¾ to 1 tsp salt, to taste
Vegan mozzarella (either store bought or homemade, but this one is my favorite recipe)
Thick-sliced baguette, toasted (use gluten-free if desired)
Thyme sprigs, for garnish

  1. Preheat oven to 425F.
  2. Melt the coconut oil in a dutch oven or large oven-safe pot over medium heat. Add the sliced onions to the pot, cover, and cook for 25-30 minutes, stirring occasionally.
  3. Transfer the pot to the oven and keep the lid slightly ajar. Bake the onions for 45 minutes to an hour, stirring occasionally to prevent sticking and burning.
  4. Carefully remove the pot from the oven and return it to the stove.
  5. Before turning on the heat, add the white wine to deglaze the pan. Scrape at the bottom and sides of the pan to release all of the flavorful onion bits (that's the good stuff).
  6. Turn the heat on medium-low and simmer for 5 minutes to cook off the alcohol.
    Add in the water, soy, balsamic vinegar, thyme sprigs, minced garlic, and salt. Bring the mixture to a boil, reduce heat, and simmer (partially covered) for 40-45 minutes.
  7. Turn on your oven’s broiler (to high, if possible).
  8. Once the soup has finished simmering, turn off heat, and carefully remove the thyme stems.
  9. Place little oven-safe crocks on a sheet tray. Ladle the soup into the crocks, top with 1-2 pieces of toasted baguette, and add dollops of vegan mozzarella on top of the bread.
  10. Place the tray in the oven and broil for 2-3 minutes or until the cheese is golden and bubbly, making sure to avoid burning.
  11. Remove from oven, place hot crocks on individual plates, top with a thyme sprig, and serve.

Recipe from Blissful Basil.

Lauren Rutkowski