Archive for February 15th, 2010

Vegan French Onion Soup

While it’s Winter and as we all know soups rock when it’s cold out, this soup is also a really nice springtime meal because it’s so light.  I can’t wait for the garlic scapes to spring up from the earth; they would be a really nice addition to this soup.

Vegan French Onion Soup


4 cups vegetable broth

1/2 – 1 cup white wine [depends upon your tastes, you could also use sherry if you prefer]

3 large onions, thinly sliced

3 cloves garlic, minced

olive oil

8 sprigs fresh thyme [plus some extra for garnish if you wish], tied in a bundle for easy retrieval

sea salt

freshly cracked black pepper

baguette, cut into inch-thick slices

vegan cheese


Carmelize the onions over medium low heat in a soup pot. [This will take a good 45 minutes to fully carmelize.  You can speed up the process by adding in a bit of sugar but it’s really important for flavor that the onions are caremelized; they’re the star of this soup.]  Add in thyme and garlic and cook for a few minutes until you smell the garlic.  Deglaze the soup pot with the wine and allow to simmer for a couple of minutes to evaporate off the alcohol.  Add in the vegetable stock and simmer for 20 minutes or so.  Season with salt and pepper.

Toast both sides of the baguette slices prior to melting the vegan cheese under a broiler because you do not want the soup to sop into the bread immediately.  Serve atop the soup immediately.

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