Vegan french onion soup
Carly loved French Onion soup growing up; however with her vegetarianism (and more recent veganism) she has been urging me to create a recipe curtailed to her lifestyle. For her birthday this year, I finally figured it out and this vegan version was born.
For this recipe you will need:
- 4 large sweet onion, thinly sliced
- 2 tablespoons apple cider vinegar
- 6 cloves garlic, thinly sliced
- 2 bay leaves
- 1 tablespoon fresh thyme, chopped
- 6 cups mushroom stock (veggie stock works too if unavailable)
- Fresh ground black pepper, to taste
- Whole-wheat toast, toasted and rubbed with clove of garlic
- Vegan Swiss or mozzarella cheese
- Green onion for garnish
Yield: 8-10 serving
Step 1: The Soup (Prep 10 min, Cook 60-70 min)
Heat a large pot over medium heat. Add the onions and crank the heat to high. You want to hear those onions sizzle as soon as they hit the pan! Cook over high heat, stirring constantly, until the onions are caramelized, about 15 to 20 minutes.
*Stefenism: The caramelization could take less or more time depending on the size and heat of the pan. The real key is to stir the onions consistently, making sure none stick to the pan and burn*
Next, add the vinegar and use your stirring spoon to scrape any onions off the bottom. Once the vinegar has cooked off, add the garlic, bay leaves, thyme, and mushroom stock. Bring to boil then reduce heat to medium-low and simmer for additional 30-40 minutes.
Step 2: Assembly (Prep 5 min, Cook 5-10 min)
Set your oven to broil.
Ladle the soup into oven-safe bowls. Top with a slice of the garlic rubbed toast and some of the vegan cheese. Place the bowls under the broiler for 6 to 8 minutes until the cheese is melted and golden brown.
Top the soup with some chopped green onions for a final garnish and serve!
*Stefenism: CAUTION the bowls will be hot and the contents will be … delicious*