Best Vegan French Onion Soup
Best Vegan French Onion Soup
French Onion Soup is the ultimate comforting dish for whenever the weather cools. While there are not many ingredients that go into the making this soup it does require some patience. Both the color and flavor comes from truly caramelizing the onions. When you give the onions time to caramelize you bring out this intense sweet umami flavor that makes french onion soup what it is! The best part is the toasted bread covered in melty cheese that sits afloat the delicious sweet and savory onion soup.
Everything together makes for an experience you will always think fondly of and that will motivate you to make it again!
Serves 4
Ingredients
3.5 lbs (1588g) Yellow Onions (any variety will work)
6 cups (1420ml) No Beef Broth
3/4 cup (177ml) Dry Sherry
3 Tbsp (45g) Vegan Butter
2 Tbsp (5g) fresh chopped Thyme (plus more for garnish)
2 Tbsp (30g) Flour
1 1/2 Tbsp (23g) Miso Paste
Salt & Pepper to taste
Bread & Cheese Topping
French style Baguette (preferably day old)
2 Tbsp (30ml) Oil
Salt & Pepper to taste
7 oz (200g) Vegan Mozzarella Shreds
Melty Cheese Tip: You can certainly pile on the vegan cheese and put the oven safe bowl under the broiler until browned and bubbling. I prefer giving the vegan cheese some help by melting it first in a non stick pan and then spooning it over the bread, then popping it under the broiler to brown.
If you do not have an oven safe bowl then spoon the melted cheese onto the toasted bread and place it onto a baking sheet before broiling. Float the toasted bread with cheese on top of your onion soup and enjoy.
Alcohol Free option
While the sherry adds incredible flavor it is still possible to make a delicious onion soup without it. Sub the 3/4 cup of sherry with 2 Tbsp of Sherry Vinegar and 1/2 cup more broth.
Directions
1. Prepare the onions by chopping off the ends and peeling away the skin and the first layer of onion if papery. Cut the onions in half from end to end. Place the onion cut side down and cut the onion into thin slices (root to stem). Repeat until all onions have been sliced.
2. Melt the vegan butter in a large but wide bottomed pot set on medium low heat. Add the onions and allow them to sweat or release their water. Stir occasionally and lower the heat if you notice any burning.
2. Continue to cook the onions down stirring them every so often. Be patient this entire process will take about 45 minutes to an hour. The onions will release sugar and leave little bits on the bottom of the pan, this is good. If the onions become too dry you can add a tbsp of water to keep them going.
3. As the onions cook they will become a beautiful dark brown color, reduce greatly and become jammy in consistency. Once this happens add in the flour and mix well. Cook for another minute or so before adding in the sherry. Use a wooden utensil to scrape up any of those oniony bits and mix them into the onions.
4. Add in the miso paste and thyme and mix well. Allow everything to cook for another minute before adding in the broth. Stir well and cover the pot. Allow to simmer for 20 minutes. Season with salt & pepper as needed.
5. Cut the bread into slices (about 2 per bowl) and place on a baking sheet. Brush with a bit of oil and season with salt & pepper. Bake at 375 for 10 minutes or until golden brown. Allow them to cool slightly before rubbing with a garlic clove.
6. Preferred method of melting the cheesy top. Heat a nonstick pan on medium low and add the dry vegan mozzarella shreds. Cover the pan and allow the shreds to melt completely. Lower the heat if the cheese starts to bubble.
7. Build the bowls of soup. Pour a generous serving of soup into an oven safe bowl. Top with the garlic rubbed toast and then spoon over with melted mozzarella. Place the bowls onto a baking sheet. Set them under the broiler at 425 for 5-7 minutes or until browned and bubbly.
8. Garnish with a bit of fresh thyme and enjoy while it’s hot!
