French Onion Soup is a classic soup that makes for a super warm and cozy dinner. Before making this soup I had never actually tasted French Onion Soup, as it’s most often made with beef broth. But coworkers said it was ‘just like the real thing’ and that was good enough for me! This is a simple recipe, though it takes a bit of time to cook all those onions. Because the onions are the main ingredient, please take the time to caramelize them properly; this is best done in a cast iron pan or a dutch oven- something that has some weight to ensure even heating.
French Onion Soup
½ cup olive oil, divided
2 pounds yellow onion (about 3), sliced thinly
1 Tablespoon agave
Salt and pepper to taste
2 teaspoons ground coriander
6 cups vegetable broth
2 Tablespoons red miso
⅓ cup whole wheat flour
2 Tablespoons mirin
10 pieces of whole grain bread
Vegan margarine, to taste
Cheese or vegan cheese for bread, if desired
- Heat ¼ cup olive oil in a stockpot over medium heat. Add the onions and cook for 10 minutes, stirring until soft.
- Add in the agave, coriander, salt, and pepper. Cook on low heat for 20 minutes, stirring occasionally.
- In a small bowl mix a few Tablespoons broth with miso. Stir until very smooth. Add miso and remaining broth to onions. Bring to a boil, then lower heat and simmer for 30 minutes.
- Meanwhile, heat remaining ¼ cup olive oil in a skillet on medium-low heat. Add flour to oil and stir continuously for about five minutes, until flour is browned and smells nutty.
- Add flour mixture to soup and simmer for another five minutes until soup has thickened.
- Toast bread and spread with vegan margarine. Top with cheese or vegan cheese if desired. Cut into squares.
- Divide soup evenly between bowls, and top with bread, cheese side up, and enjoy!
Yields: 6-8 servings
Notes: The image is from Salt and Serenity. Vegetarian Times has their own version of this classic soup; I didn’t get a picture of my own!
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