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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?

This was good but WOW there seemed to be A LOT of onions! If I make it again I'd cut back a bit. It was a little too sweet too as I used the tablespoon measurements.  Really good flavor otherwise, I added a little vegan "what's that there sauce" for more smokiness.  I really can't remember what "real" French onion soup tastes like but this was a good, simple soup. Think I'll try making that cheese previously mentioned tomorrow and have it with the leftovers. ;)

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real french onion soup has gruyere cheese on it.  here is a recipe for making it vegan!!

1 cup water
2 tbsp lemon juice
2 tbsp tahini
2 tbsp nutritional yeast
2 tbsp flour
4 tsp arrowroot
1 1/2 tsp onion powder
1/4 tsp salt

blend all these ingredients for several minutes until smooth.  pour into a small saucepan and cook and stir over medium heat for 5-8 minutes.  it should thicken up quite a bit in this time keep it on the heat and continue stirring until it thickens up. 

after making the cheese i like to cut up some french bread slather a bit of the cheese on one side and stick it in the broiler for a couple minutes (keep an eye on it, the broiler setting on your oven will cook it FAST!)  then plop this right in the center of your bowl.  the bread will soak up the soup and get nice and soggy and the cheese will float right on top.  just like it's suppose to!  use left over french bread by cutting it up into little bits toasting it up a bit and putting them in the soup too.

i finally tried this and it was pretty amazing! though i like the soup on its on, this was surprisingly cheesy. it'd be perfect for fondue or paninis or maybe on pasta or pizza. it was so easy, i highly recommend you try it thanks dancycle!

I agree!! I was a little apprehensive to try this, but I was looking in The UnCheese Cookbook today, and this is the same recipe for Gruyere that Joanne Stepaniak has in there. :) (That must be where dancycle got it.) It is INCREDIBLY yummy, and went perfectly with the French onion soup I made tonight (not this recipe, however). I definitely recommend this "cheese" addition to anyone who makes this soup!!

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oh, forgot to mention that for the vegan gruyere i used cornstarch instead of arrowroot.

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real french onion soup has gruyere cheese on it.  here is a recipe for making it vegan!!

1 cup water
2 tbsp lemon juice
2 tbsp tahini
2 tbsp nutritional yeast
2 tbsp flour
4 tsp arrowroot
1 1/2 tsp onion powder
1/4 tsp salt

blend all these ingredients for several minutes until smooth.  pour into a small saucepan and cook and stir over medium heat for 5-8 minutes.  it should thicken up quite a bit in this time keep it on the heat and continue stirring until it thickens up. 

after making the cheese i like to cut up some french bread slather a bit of the cheese on one side and stick it in the broiler for a couple minutes (keep an eye on it, the broiler setting on your oven will cook it FAST!)  then plop this right in the center of your bowl.  the bread will soak up the soup and get nice and soggy and the cheese will float right on top.  just like it's suppose to!  use left over french bread by cutting it up into little bits toasting it up a bit and putting them in the soup too.

i finally tried this and it was pretty amazing! though i like the soup on its on, this was surprisingly cheesy. it'd be perfect for fondue or paninis or maybe on pasta or pizza. it was so easy, i highly recommend you try it thanks dancycle!

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This soup was just OK.  Maybe it was the broth I used, which was Pacific organic vegetable broth.  The soup was a little bland overall.  I also used the teaspoon spice measurements.  Maybe the tablespoons would have been better.

I also used natural balance margarine, and the margarine taste was a little strong for me.  Maybe next time I'd use less margarine, or mix margarine and oil.

I did cook the onions for an hour, and they were very tender.

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I used chianti for the red wine. Delicious!

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This soup is really good stuff.  I found a Smoked Flavor Sea Salt (McCormick's) at the supermarket which added to the "Beefy-ness." 

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Overall the recipe was good.  Very tasty and pretty easy.  I used the teaspoon measurements rather than tablespoons and it worked out perfectly.

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Great!  I halved the recipe, made it with homemade veggie stock, and added a splash of liquid smoke because I think that makes things taste more beef-y.  I successfully subbed cooking wine (although I'm sure it would have been better with good wine) and just cut the salt a bit since cooking wine contains salt.  We put some toasted really good bread right into the bowl, and it was perfect.  I love this soup!

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So I made this today and when I first tried it I wasn't too impressed....seemed to taste of thyme and nothing else.  Then I added a dash moe wine and it was edible.
Then after a few spoonfuls I realised that actually this is a goddam yummy soup!  I think maybe I had forgotten what onion soup tasted like and was expecting something else and that's why I didn't like it to begin with!!

Have got some leftovers which I keep dipping into when I go past the kitchen and the soup just seems to get better each time!

Thank you!

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