Baby, it’s cold outside. Okay, not here in LA, but it’s probably cold where you are, so warm up with this vegan version of a rich and hearty classic.
There’s so much to love about French Onion Soup – a rich warming broth filled with tender caramelized onions, topped off with a gooey layer of cheesy bread. It’s seriously a one bowl wonder.
But, until very recently, I thought that there was no way to enjoy a vegan version of this miracle dish.
Boy, was I wrong. Not only is the vegan version as scrumptious as the classic one, it also leaves you feeling less weighed down than its beef broth and cow’s milk predecessor, making it a surprisingly light yet totally satisfying way to warm up this winter.
CLICK the video above to WATCH and LEARN this recipe.
- 3 tbsp Earth Balance Vegan Butter
- 3 lbs of yellow onions (about 4-5 large ones), ends cut off and thinly sliced
- 4 cloves of garlic, minced
- pinch of salt
- 2 tbsp AP flour
- 6 cups vegetable broth
- ⅓ cup sherry or a dry white wine
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 6 slices of sourdough bread, toasted and cut to fit the mouth of your serving bowls (or you can use any bread you have on hand)
- 1 cup Daiya shredded vegan mozzarella cheese
- Melt butter in a large pan over medium low heat.
- Add onions, garlic and salt, and cook for about an hour, stirring occasionally, until onions are brown and tender.
- Add in flour and stir rapidly for 2 or 3 minutes, thickening the onion mixture.
- Add in broth, sherry or wine and mustard. Cover and let simmer 15 minutes, stirring occasionally, then stir in vinegar and remove from heat.
- Ladle soup into six heatproof bowls. Top each with a slice of toast and a generous sprinkling of Daiya cheese. Place the bowls on a tin foil lined baking sheet and slide into the broiler. Broil for 2-3 minutes, until cheese starts to brown. Serve immediately!