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Yummy French Onion Soup

What you need: 

4 large sweet onions (or just regular onions), sliced 2 tablespoons margarine 1 teaspoon sugar 1 teaspoon salt 1 teaspoon dried thyme 1/2 tablespoon dried mustard 2-3 tablespoons soy sauce 1/4 cup red wine ( I used Cabernet) 6 cups veggie stock (use a good one!) pepper, to taste

What you do: 

1. Heat margarine in large stockpot over medium heat. Add onions, sugar, and salt. Cook for 1 hour (yes, 1 hour!), stirring frequently. 2. Add thyme, mustard, soy sauce, vegan wine, pepper, and a little more salt. Let vegan wine cook down for a few minutes. 3. Add veggie broth, bring just to a boil, and...its done! Serve with warm vegan french bread.'

Recipe Category: 

SO HOW'D IT GO?

I love this soup!

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I LOVED this recipe. Before going vegan, I ate a can of Campbell's French Onion soup at least three times a week (seriously). I couldn't imagine what a vegan version would taste like, but this was stellar! :)>>> I did think it was a little bit too salty for my taste, but that will be easily remedied next time...which will probably be sometime next week.

I was also very impressed by how easy this recipe was. Just chopping and stirring!

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I just made this tonight and at the last minute I realized I didn't have any soy sauce! Doh!!! So I substituted it with a little Vegemite and Worcestershire sauce. It came out very tasty anyway!

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I can't believe that being such an onion liver like myself I have never made it. it was fantastic, thank you very much!  ;)b

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I've never had french onion soup before, so I'm not sure what it's supposed to taste like, but I enjoyed it.  However, I don't know if I would have enjoyed it as much if I hadn't made that awesome cheese mentioned in a previous review.  That was awesome!  I slathered it on some italian bread and dropped it in my bowl.  I then proceeded to use the leftover cheese on everything I ate all weekend.  As for the soup, it was good....my husband said it reminded him of eating boiled onions - I only cooked the onions for about 30 minutes - I'm impatient.  Maybe it would have been better if I had followed the directions properly.  But I still ate all of the leftovers.  I only used 3 onions and no-beef bouillon cubes instead of veggie broth.

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really, really good! cooked the onions on low for the whole hour, used somewhere in between the tsp and Tbsp measurements for ingredients.  i used homemade veg stock (carrot peels, squash skin, celery ends, onion peels, kale stems, etc) and this probably made it over-the-top good.

make this RIGHT NOW!!

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I used a blend of Vidalia, White, and Red Onions.
Unlike most here, I cooked the onions the full hour (it was a low maintenance chore really. They took care of themselves).
I'm SO glad I did. It was well worth the caramelized creaminess they added to the soup.  we served it with toasted square of bread with swiss uncheese on top. I used a blend of Vidalia, White, and Red Onions.This was far better than the non-vegan onion soups of my past.  I think we'll be making this for more than just the holidays, lol.

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AWESOME.  I used vegan not-beef bouillion cubes for the broth and Orlean Hill's Syrah for the wine, and topped mine with the faux-cheese-on-bread substitute (an excellent compliment) recommended in the second page of comments.  This is my favorite onion soup recipe out of, like, four or five attempts.  Yum.

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This was wonderful! I've had no luck finding a good vegan french onion soup recipe, so both me and my meat-eating-french-onion-soup-loving boyfriend are really happy to have found this recipe. I cooked it exactly as prescribed, and it was fabulous! Thanks for sharing!

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I have made this several times now and it seems to come out best for me when I use "Better than Bouillon" vegetable base or the Savory Broth packets from Trader Joe's rather than a box of no-chicken broth or vegetable stock.  Sometimes I mix the two also.  I am sure what I am using has far more salt than one person needs but I assume it had to be better than fast food anyday!!!! 

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