Always made with meat stock, this soup is also delicious without the meat. Just a low-sodium vegetable broth will be perfect!
Instead of regular cow's cheese (Mozzarella or Gruyere), I used a regular nut cheese.
I got this recipe from Go Dairy Free website. It's originally from The 30-Minute Vegan's Taste of Europe by Mark Reinfeld.
I adapted the original recipe to my taste lowering the amount of sherry vinegar which I found with very strong flavor.
Ingredients:
- 2 tablespoons olive oil or vegan butter
- 2 large yellow onions, sliced thinly (4 cups)
- ½ teaspoon freshly ground black pepper
- ½ cup sherry vinegar
- 1 tablespoon balsamic vinegar
- 6 cups vegetable stock
- 3 sprigs thyme
- 2 bay leaves
- 5 sprigs flat-leaf parsley
- 1 cup grated vegan mozzarella- or Cheddar-style cheese
Instructions:
- Heat the olive oil in a large pot over medium-high heat. Add the onions, and pepper, and cook for 5 minutes, stirring constantly. Add the vinegars and cook for 10 minutes, stirring frequently and adding regular amounts of vegetable stock if necessary to prevent sticking.
- Lower the heat to medium, add the vegetable stock and herbs to the pot, and cook for 15 minutes, stirring occasionally.
- To serve, remove the bay leaves and thyme sprigs. Pour the soup into oven-safe bowls, add a baguette slices, and sprinkle the top with vegan cheese. Place under the broiler until the cheese melts, about 5 minutes. If you do not have oven-safe bowls, simply top with the cheese before serving.
Serves: 6
Enjoy!
 |
| French onion soup |
 |
| French onion soup |
