The other day, I watched the Food Network’s Melissa d’Arabian prepare French Onion Soup on Ten Dollar Dinners. It looked so hearty and elegant, yet really simple. It inspired me to try it out, so I put on my vegan thinking cap and came up with this version. I really love onions, but have never caramelized an entire pot of them. It was definitely worth the hour-and-a-half wait to do this, because the taste was absolutely amazing: this was one rich, sweet and smoky soup. Fresh thyme is essential here—it really compliments the onion-infused broth and gives it a rustic and earthy feel.Print
VEGAN FRENCH ONION SOUP
- Yield: 2-4 servings
- 3 large Vidalia onions
- 5 TB Earth Balance
- 1 TB flour
- 1/2 cup sherry
- 4 cups homemade vegetable stock
- 1 Not-Beef bouillon cube
- 5 springs of fresh thyme, tied with baker’s twine
- 2 bay leaves
- sliced baguette pieces, toasted
- Daiya shreds, mozzarella-style
- Start by slicing the ends off of the onions and peeling them. Slice them vertically in half, then slice each half thinly into half-moon shapes.
- In a large dutch oven, melt the Earth Balance over medium-low heat. Add in the onion and sprinkle with some salt. Cover and let them sweat for 45 minutes.
- Uncover, stir and sprinkle with a little more salt. Increase the heat to medium and saute for 45 minutes more, or until a rich caramelized color is achieved.
- Sprinkle the onion with flour and stir well for about a minute. Add in the sherry to deglaze the pot and then throw in the thyme sprigs and bay leaves. Slowly pour in the stock and add the Not-beef bouillon cube. Simmer for about 10 minutes more. Remove the bay leaves and thyme.
- Ladle the soup into small crocks and place a toasted baguette on top. Sprinkle with some of the Daiya and place into a 400-degree oven to melt for about 7 minutes. Remove and serve immediately.
This looks so delicious! French Onion Soup is a Christmas Tradition on my husbands side of the family, but ever since we went vegan, they no longer make it. I can't wait to try this out, and bring the tradition back in a kind version!
How many servings does this create?
This makes 3-4 servings.
Thanks so much Sara … nice to "meet" you too!
I just found your blog and WOW. This photo is just so perfectly composed and executed. I am drooling over this recipe and I never even liked French Onion soup! (My husband always did though, so we will be trying this.)
So nice to "meet" you!