French Onion Soup
This lovingly made vegan French Onion Soup is done with a thick, flavorful plant-based broth with unique seasoned croutons instead of artificial cheese.
Yield: 9 Servings
Calories: 509kcal
Materials
- 1 oz olive oil extra virgin
- 3 large onions white or yellow, sliced into thin half-moons
- 3 large thyme sprigs fresh
- 1 quart vegetable stock no salt added (If not vegan Beef Broth/Chicken Broth)
- 16 ounces water filtered
- 1 bay leaf
- 1 oz balsamic vinegar good-quality
- ½ tsp black pepper freshly ground
- 1 tbsp sea salt divided (plus more to taste if needed)
Optional
- whole-grain bread sprouted
- vegan cheese melted
(Non-Vegan Version):
- cheese grated
Instructions
- In a large soup pot, heat 3 tsp olive oil over medium heat.
- Reduce the heat to medium-low and add the onions, thyme, salt, and olive oil to the pan.
- Cooked without cover for 60 minutes or until the onions caramelized and turn light golden brown.
- Cook until the balsamic has been absorbed and the onions have turned a darker brown, about 15 minutes more.
- Put the stock, water, bay leaf, remaining salt, and pepper to a boil.
- In medium heat continue to simmer for at least 30 minutes.
- Before serving, remove the bay leaf.
Notes
Notes:
- Instead of balsamic vinegar, use 1/4 cup of excellent quality, robust red wine. If you prefer to use wine instead of balsamic vinegar, I recommend a burgundy or cabernet sauvignon.
- Onion soup also makes a great base for a vegetable soup- consider trying it with your favorite vegetables and perhaps tofu or seitan added.