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French Style Onion Soup

What you need: 

1/2 teaspoon sesame oil
1/4 tablespoon olive oil
1 large yellow onion, sliced thinly
1 to 2 medium cloves garlic, minced, to taste
1/2 tablespoon fresh thyme
1 teaspoon fresh dill (optional)
salt, to taste (optional; you may not need if using store-bought broth or bullion cubes)
black pepper, to taste
2 cups broth (I use vegan “beef” broth for a more traditional taste)
2 slices crusty baguette, optional (but good)
1 slice vegan cheese, optional (I use rice mozzarella)

What you do: 

1/2 teaspoon sesame oil 1/4 tablespoon olive oil 1 large yellow onion, sliced thinly 1 to 2 medium cloves garlic, minced, to taste 1/2 tablespoon fresh thyme 1 teaspoon fresh dill (optional) salt, to taste (optional; you may not need if using store-bought broth or bullion cubes) black pepper, to taste 2 cups broth (I use vegan “beef” broth for a more traditional taste) 2 slices crusty baguette, optional (but good) 1 slice vegan cheese, optional (I use rice mozzarella)
1. In a large heavy pot, add sesame oil and olive oil. Heat on medium-high. When oil is hot, add all your onions. Stir well to coat each piece with oil. Let your onions brown, try not to stir the onions too often, this takes away from the flavor. When your onions are fairly brown, add your garlic, thyme, dill, salt, and black pepper. Stir well, continue to saute. Your onions are done when they are brownish in color all over. This should take 5 to 10 minutes depending on the pan, heat, and onions.
2. When your onions are sauteed, add your broth to the pan, stir well to loosen any bits off the bottom of the pan. Let boil 5 to 10 minutes uncovered. Boiling the soup longer reduces the liquid making it thicker, I only boil 5 minutes but it’s your choice.
3. Slice 2 pieces of a crusty baguette. You may toast them up if they aren’t crispy enough. Get your cheese ready.
4. Serving Option 1 (My Way):Put one slice of bread in the bottom of a bowl. Put your slice of vegan cheese on top of the bread, top with the soup, add your last slice of bread on top. Serve immediately.
5. Serving Option 2 (Traditional):Pre-heat oven to 500 degrees F. Put one slice of bread in the bottom of an oven proof container, top with the soup, add second slice of bread, top that with your cheese, packing it down into the bowl. Bake your soup until the cheese is brown and bubbly. Serve immediately.
Source of recipe: This is my variation of a french onion soup. Traditional FOS is made with veal or beef broth, french red wine, and lots of cows or goats milk cheese. I changed it up to meet my needs, and what I had on hand. It came out fantastic, I hope you try it!

Preparation Time: 
1 to 2 minutes, Cooking time: 10 to 20 minutes
Cooking Time: 
10 to 20 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

Delicious. Perfect soup for a stormy, rainy night. I added sliced portobellos (gave the soup a "beefy" taste since I was fresh out of the no-beef bouillon) and didn't use any cheese.

Yay I'm so glad you enjoyed it! I'm allergic to mushrooms so I wouldn't have considered that.

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Delicious. Perfect soup for a stormy, rainy night. I added sliced portobellos (gave the soup a "beefy" taste since I was fresh out of the no-beef bouillon) and didn't use any cheese.

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