Vegan Month of Food, Day 10: Soupe à l'Oignon Gratinée Végétalienne / Vegan French Onion Soup
The prompt for today is “something blue,” so here is the ultimate comfort soup, guaranteed to chase away the blues, served with love in a blue bowl. 💙 🇫🇷
I’ve had two sorts of French onion soup in my life: the Americanized sort, which is usually beef-based and a bit oily, and one remarkable bowl in Aix-en-Provence, which was actually vegetarian, and simpler than the American counterpart, consisting only of caramelized onions, wine, water, and seasoning. This recipe can taste like the former or the latter, depending on whether you elect to use broth (versus water) and soy sauce to ramp up the umami flavor.
INGREDIENTS:
(Makes 4 servings)
-2 large, white onions, thinly sliced
-2 large shallots, also thinly sliced (optional, can replace with ½ an onion)
-2 tbsp vegan margarine
-1/3 c dry white wine (vegan)
-8 c vegetable broth (a faux-chicken flavor works nicely)
-2 tbsp soy sauce (optional, see above)
-1 bay leaf
-½ tsp dried thyme
-For the croutons: slices of good bread and vegan cheese (I used Field Roast Chao Slices in Creamy Original flavor)
METHOD:
-In a large stock pot, melt the margarine over medium heat. Add the onions and shallots, and stir gently.
-Reduce heat to medium-low, and caramelize the onions, stirring occasionally, until they are browned in color and sweet-smelling. This can take from 25-40 minutes, so be sure to allow time.
-Turn the heat up to high, and add the wine. Cook, stirring often, until the alcohol is cooked off, about 3 minutes.
-Add the bay leaf, thyme, vegetable broth, and soy sauce (if using). Return to a boil, cover, and reduce heat to simmer.
-For the gratinée portion: either toast your bread slices with the cheese separately, and place on top of the soup when serving, OR ladle the soup into oven-safe (i.e. ceramic, not plastic) bowls, place the cheese and bread on top, and broil until the cheese is melted and bubbly.
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