Description
By fan request, I made a classic winter soup with a history as rich as its flavor. This vegan french onions soup is the perfect soup for those cold winter nights.
Ingredients
Units
Scale
- 3 lbs of yellow onions
- 1 tsp salt
- 2 cloves minced garlic
- 1/4 c. cooking sherry (or dry white wine)
- 5 cups water (plus more for sauteeing the onions)
- 1 1/2 Tbs organic Better than Bouillion veggie base
- 0.5 oz dried shiitake mushrooms (optional)
- 3-4 sprigs fresh Thyme (5g or 3/4 tsp)
- 2 Tbs low-sodium soy sauce or tamari
- 1 French baguette
- vegan cheese (optional)
Instructions
- Prepare onions by slicing them in half from root to tip, then removing the skins
- Thinly slice the onions from root to tip and add them to a large Dutch oven
- Add 1/4 cup of water and saute on medium heat for 30-45 min, stirring often and adding water as needed.
- Meanwhile, cut the baguette into 3/4" slices and toast in a toaster, toaster oven, or in a 350° F oven until browned.
- Also, prepare broth by bringing 5 cups of water to a boil, adding the dried mushrooms and veggie base, stirring well, then removing from the heat.
- Once the mushrooms have become rehydrated they can be removed, diced, and added back to the broth
- Stir the minced garlic into the onions
- When the onions have browned. deglaze the pan with the sherry, being sure to scrape up any browned bits from the bottom of the pan
- Tie the thyme sprigs into a small bundle
- Add the broth, thyme, and soy sauce and mix well.
- Continue to simmer on med heat for another 15-20 min.
- Ladle into oven-proof crocs (if using cheese), topped with a baguette toast, and top with vegan cheese
- Broil until cheese has melted and serve
- If not using cheese, ladle into bowl and top with toast and serve
Keywords: vegan French onion soup