This is one of my favorite cold weather soup. What I do is to make a big batch and freeze it later day. So I always have frozen home-made French Onion Soup in my freezer. It only takes no time to whip up this savory and full of flavor soup.
Full recipe and another short for a big batch French onion soup, please check this out:
Best Vegetarian French Onion Soup:
Ingredients
6 lbs (10) white onions, peeled and sliced
4 Tbsp olive oil
2 Tbsp Vegan butter or butter of your choice
4 cloves garlic,minced
1 tsp salt
8 cups vegetable broth-no sodium, or water
1 Tbsp Worcestershire sauce, optional ( but this really brings umami flavor)
1 Tbsp fresh thyme or combination of fresh and dry
½ tsp ground black pepper
3 dry bay leaves
⅓ cup vodka sherry vinegar supplement with red wine if not have.
3 Not-beef bouillon cubes
Instructions
1. In a large pot( like a dutch oven pot), heat the olive and butter over medium high heat. Once hot, add in the sliced onions and 1 tsp salt and begin to caramelize. Stir and turn often until the onions start to soften, about every 20 minutes. It takes approximately 1 hours
2. Once the onions are beginning to turn color( brown) and adjust heat to medium and continuously cook, stir, and turn so it would not burn.
3. when the onions turn well browned and the volume of your onions in your pot goes down to 30 % of originally volume of raw onions, Add Worcestershire sauce and garlic
4. Deglaze the pot by adding 1/3 cup of vodka and sherry vinegar mixture. Scrap any brown bits and flavor from the sides and bottom of the pot.
5. Add thyme, bay leaves, black pepper, and Not-Beef Bouillon Cubes
6. Add broth( water) of your choice. I used home-made vegetable broth
7. Bring the mixture to simmer over low medium heat, cover and cook for 20 minutes.
8. Enjoy your soup with slices of bread with melted cheese or traditional way of making a French onion soup( ladle the soup into oven proof bowls, top with toasted bread and cheese)
#vegetarianrecipes #souprecipe