After doing some house work, yes the bedroom renovations are still on going. We decided to have a relaxing afternoon pint at our local British Pub the Poacher. We saw on the menu that they have French Onion soup that sounded great, only problem was that it was made with a beef broth!
After being enticed by this menu item we decided to finish our pint and go home to make our own Vegan French Onion soup. French Onion Soup is a type of soup usually made from beef stock and onions. It’s packed with croutons and melted cheese. It’s placed in the oven for the last stage to get that cheese nice and melted. It’s a great flavorful soup that will warm you up on a cold winters day (like we are getting here in Southern Ontario)
- 2 tablespoons olive oil
- 3 large yellow onions,
- 1 teaspoon sea salt, or to taste
- ½ teaspoon freshly ground black pepper
- ¾ cup red wine, vegan friendly
- 1 tablespoon balsamic vinegar
- 6 cups vegetable stock
- 3 sprigs thyme
- 2 bay leaves
- 5 sprigs flat-leaf parsley
- 1 cup grated vegan mozzarella- or Cheddar-style cheese
- Prepare the soup: Place the olive oil in a large skillet over medium-high heat. Add the onions, salt, and pepper, and caramelize onion. It can take about 30 - 45 minutes to caramelize.
- As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. The trick is to let them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn.
- Onions are naturally sweet; and as caramel comes from the simple cooking of sugar, when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful
- Add the wine and vinegar and cook for 10 minutes, stirring frequently.
- Transfer onions to a large pot.
- Lower the heat to medium, add the vegetable stock and herbs to the pot, and cook for 30 minutes, stirring occasionally.
- Meanwhile, prepare the croutons: Set the oven to broil and oil a baking sheet. Slice the baguette into ½-inch slices and place on the prepared baking sheet. Baste with olive oil broil until the bread is crispy.
- To serve, remove the bay leaves and thyme sprigs. Pour the soup into oven-safe bowls, add a baguette slice, and sprinkle the top with vegan cheese. Place under the broiler until the cheese melts, about 5 minutes. If you do not have oven-safe bowls, simply top with the cheese before serving.
Caramelized Onions ready to go.