FRENCH ONION SOUP ✨ This weekend go ahead and cozy on up to Caramelized Onions, Warm Herbs, and Fluffy Bread topped with TONS of Cheese 😍 For this French Onion Soup I had a ton of fun veganizing a classic recipe by swapping out the White Wine for Apple Cider Vinegar + Organic Worcestershire Sauce and used my favorite Cheese for an absolutely stunning soup. 🧀 What are you craving on a cool and comfy weekend? I know I’m diving into a big cheesy bowl of deliciousness! 🎵 Gabrielle Reyes
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Vegan Butter (2-5 Tbs)
Sliced Yellow Onions (4-5 Onions)
Pink Himalayan Salt (½-2 Tsp)
Black Pepper (½-1 Tsp)
Maple Syrup (2 Tbs)
Apple Cider Vinegar (¼ Cup)
Organic Worcestershire Sauce (1 Tbs)
Minced Garlic (2 Tbs)
Diced Shallots (2 Tbs)
Vegetable Broth (5-7 Cups)
Fresh Thyme (5 Stems)
Bay Leaf (4-5 Leafs)
Sliced Gluten-Free Baguette (1 Baguette) I used brand!
Follow Your Heart Mozzarella (2-3 Cups)
Follow Your Heart Parmesan (1-2 Cups)
1. Melt Vegan Butter in a large pot.
2. Add the Sliced Onions to the pot and begin to sauté them down until brown and caramelized for 30-50 minutes. Halfway through add in the Salt, Pepper, and Maple Syrup. Mix everything together and continue to caramelize.
3. Once the Onions are caramelized add in the Apple Cider Vinegar and Organic Worcestershire Sauce. Mix everything together and add in the Minced Garlic + Diced Shallots. Cook everything until the Shallots are clear and cooked down with the Onions.
4. Pour the Vegetable Broth into the pot and add in the Bay Leaf + Fresh Thyme bound together by twine. Let the soup cook uncovered for 15 minutes.
5. Serve the Soup in ceramic oven-safe bowls and top the bowls with the Slices of Gluten-Free Baguette. Top the Slices of Baguette with tons of Mozzarella + Parmesan.
6. Bake the bowls on a baking sheet for 5 minutes at 455F until the Cheese is melted.
7. Carefully remove the baking sheet from the oven and top the Soup with a sprinkle of Fresh Thyme.
8. Sing your song. Do your dance. Speak your truth and feast on French Onion Soup!
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