Not-Just-Another French Onion Soup

 

Posted by Healthy Bitch Daily on Jan 4, 2013

 Who doesn't love French Onion Soup?  

This veganized version won't let you down, dearie. It's balanced, perfectly sweet and delicious. As a hearty dish, it's excellent served with salad as a main course. Grubbin'! Thanks to Crystal at Wild Herbivore for the recipe.

What You Need

3 large yellow onions or 4 small/medium, halved and sliced
1 tablespoon vegan margarine or olive oil
2 cloves garlic, minced
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons Worcestershire (vegan options available in most stores)
1/2 teaspoon marmite/vegemite (food paste made from yeast extract, adds a beefy flavor, a must have in any vegan pantry)
4 cups vegetable stock
4 slices bread, cubed
1/2 cup vegan cheese, grated (I used soy mozzarella)

How to Make It

In a medium soup pot on medium heat, sauté the onions in margarine or oil until the onions are tender and translucent, about 10-15 minutes.

Add the garlic, sugar, salt, and pepper and sauté for an additional 5-7 minutes; stir often to avoid sticking. (Tip: if you want the onions to move along quickly add the salt at the beginning, this will help to draw out the fluid to sweat them faster.)

Add the vegetable stock, Worcestershire and marmite, then bring to a boil and reduce heat. Simmer for 8-10 minutes.  Salt and pepper to taste.  Remember, the broth alone will taste very sweet and light, but when eaten with the onions the flavor really balances out, so be cautious not to over-season.

Place cubes of bread into a separate oven-proof bowl, covering the bottom of the bowl. Using a ladle, pour soup over top of bread. Sprinkle each bowl with grated cheese and place bowls onto a baking sheet in the oven. Set your oven to broil and remove bowls when the cheese has melted. Watch carefully to make sure it does not burn.

Note: This recipe is great for two meals for two people.  Make two bowls now and put the rest of the soup base in the fridge for another day.