This is a perfect start to soup season!
I have always loved french onion soup! It is one of my favorites to cook and favorites to eat. Before I became vegan I made a traditional version at a restaurant I worked at for a soup of the day. One of the chefs at the time told me it was one of the best he ever had.
I took that same recipe and made it vegan friendly. I substituted the beef stock for vegetable stock and added mushroom powder to get that burst of umami flavor. This is definitely comfort food and will be a great soup for the cool weather that is coming soon!
Time: 1.5 hours
Yeild: 6 to 8 servings
Ingredients:
4 pounds sliced onions
4 Tablespoons vegan butter
1 Tablespoon fresh thyme
1 Tablespoon mushroom powder
1/4 cup flour
8 cups vegetable stock
3-4 cloves garlic minced
French bread
Salt and pepper to taste
Instructions:
Melt vegan butter in a large stock pot on medium to medium low heat.
Add sliced onions to melted butter and cook for 45 minutes stirring frequently.
Once onions are caramelized add minced garlic and cook until fragrant.
Stir in flour, mushroom powder, and thyme.
Slowly add vegetable stock making sure to stir so any clumping is avoided.
Simmer for 30 minutes.
Add salt and pepper to taste.
While soup is cooking slice French bread into 1 inch thick slices.
Brush bread with olive oil and bake at 400 for 10 to 15 minutes.
Flip bread halfway through cook time.
Place toasted French bread on top of soup and serve.
Notes: For a more authentic presentation melt a slice of vegan cheese on top of bread and soup.
Notes: Mushroom powder can be substituted for 1 teaspoon of msg
Notes: Any variety of onions will work. Feel free to use a mix of types for a more varied flavor.
