French Onion Soup

This soup didn’t wow me. I like my French onion soup to be covered in a blanket of cheese, and to get a spoonful of gooey cheese in every bite. That was not the case with this soup. The actual broth part was okay, really nothing special. It could have used a little something to jazz it up (although I am not sure what). The bread and vegan cheese on top just didn’t add anything to the soup. I needed more! lol

rating: 7

French Onion Soup
(Vegan Cooking for Carnivores, Roberto Martin)

serves 6


3 large white Onions
1 tablespoon high-heat oil such as safflower or grape-seed oil
1 cup dry sherry
8 cups broth made from Better Than Bouillon No Beef Base or Better Than Bouillon Vegetable Base
Kosher salt and freshly ground black pepper

Ingredients for Cheese Croutons:

1 French baguette
1 cup grated vegan mozzarella cheese


Make the Soup:
Remove the tops and bottoms of the onions and cut them in half lengthwise, then slice them into thin strips lengthwise. Heat a large soup pot or small stockpot over high heat, add the oil, and wait until it shimmers. Add the onions and sauté over medium-high heat, stirring occasionally with a flat-edged wooden spoon, until the onions are a deep dark brown, about 40 minutes. If the onions being to stick, this is a good thing! Turn off the heat, cover the stuck onions with the loose onions, and wait about 2 minutes. This will steam the stuck onions and release them from the bottom of the pot. Stir all the onions together. When the onions are dark brown, the pot will have turned brown as well. Add the dry sherry and deglaze the pan by scraping the sides and bottom clean with a wooden spoon. Simmer the sherry until it has almost evaporated. Add the broth and simmer at least 15 minutes. Season the soup to taste with salt and pepper.

Make the Croutons (while the soup simmers):
Slice the French bread at an angle into 1/4-inch slices; try to cut the slices so they are just long enough to barely fit inside the soup bowls you plan to use. Place about 12 of the bread slices on an ungreased baking sheet and bake the croutons at 375 degrees F for 8-10 minutes, or until they are crusty. Turn on the broiler or the oven to its highest temperature. Sprinkle the croutons with a small amount of the vegan mozzarella. Just prior to serving the soup, bake or broil the croutons for 2-3minutes, or until the cheese melts. Ladle an 8-10 ounce portion of soup into each of six soup bowls. Place 1 crouton in each soup bowl. Serve the extra croutons at the table for dipping.

photo (4)

This entry was posted in soup, vegan and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s