French onion soup is my FAVORITE soup ever!! It is one of the ones that I can’t find anywhere because of the animal broths, so I had to veganize my own! Super easy to make, and perfect for the cold weather.
Full Recipe:
The Ingredients:
2-3 sweet yellow onions
2-3 red onions
3-4 Tbsp vegan butter
2 NOT-beef bouillon cubes
2 NOT-chick’n bouillon cubes
(the above melted in 32 oz of water)
32 oz mushroom broth
1 tsp dried thyme or 1 sprig of fresh thyme
1 bay leaf
2 sprigs of fresh parsley or 1-2 tsp dried
1/2 cup red wine
1 Tbsp Worcestershire sauce
1 Tbsp balsamic vinegar
2-4 slices of bread
vegan mozzarella OR my Herb de Provence
vegan parm
paprika
The Prep:
1. Slice onions about 1/8″ and put aside.
2. In a large pot over med-low heat, melt the vegan butter and add in the onions. Sauté for 45 mins, stirring frequently.
3. In another pot, melt the bouillon cubes.
4. After 45 mins, add in the bouillon mixture and mushroom broth, wine, Worcestershire sauce. Bunch the herbs in an herb pouch and add that in as well.
5. Bring to a boil, then drop to a simmer, let simmer for 20 mins.
6. Add in the balsamic, turn heat to low, and cover.
7. Turn on your broiler. Get two thick slices of bread, and top with spreadable cheese.
8. Pull the herbs out of the soup, and ladle into an oven safe bowl. Top with the bread, top with vegan Parm, and a little paprika.
9. Broil for 1-3 mins until the cheese on top is brown and bubbling.
10. Serve and enjoy!!