Vegan French Onion Soup Recipes
VEGAN FRENCH ONION SOUP
This vegan French onion soup uses a few unconventional ingredients to create umami. If you cook vegan foods regularly, keep a jar of dried mushrooms in your pantry and add to soups, stocks and casseroles to add a savory, earthy note to your dishes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 2h15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat 4 tablespoons oil over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add mushrooms, garlic, balsamic vinegar and soy sauce; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 30 minutes. Uncover and let simmer for another 30 minutes., Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
Nutrition Facts : Calories 218 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 827mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.
VEGAN FRENCH ONION SOUP
Tweaked from a few online recipes. I always enjoyed this soup as a meat eater, haven't had it in years so I'm happy to have this vegan variation now. It's warm and comforting and fairly simple, although there is a lot of chopping involved with the onions, so pull out your processor! Skip the cheese on top if you are not a fan of vegan cheese. Enjoy!
Provided by magpie diner
Categories Clear Soup
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil over medium-low heat in a soup pot. Add the onions and sauté them until golden, being careful not to burn - adjust heat down if necessary.
- Add the garlic and continue to sauté slowly until the onions are lightly and evenly browned, stirring frequently, about 20 to 25 minutes.
- Preheat the oven to 375 degrees.
- Pour the water over the onions and give them a good stir. Then add the broth, wine, and mustard. Bring to a gentle boil, then lower the heat. Cover and simmer for about 15 minutes. Season to your tastes with salt and pepper.
- While the soup is simmering, cut the bread into 1-inch-thick slices, allowing 1 or 2 slices per serving depending on the size of your soup bowls. Lay the slices on a baking sheet and bake them for about 15 minutes until they are dry and crisp, turning the slices over once about halfway through the baking time. Watch that they don't burn.
- To assemble the soup, place one layer of bread (1 or 2 slices) in each ovenproof bowl and ladle a serving of soup over it.
- If you're using the cheese - sprinkle about 1/4 cup of the grated cheese over each. Place the bowls back onto the baking sheet and bake them for approximately 10 minutes, or until the cheese is melted. Serve immediately.
Nutrition Facts : Calories 164.9, Fat 7.2, SaturatedFat 1, Sodium 13.4, Carbohydrate 21.6, Fiber 3.8, Sugar 9.5, Protein 2.7
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