Compassion begins on your plate! French Onion soup was a childhood favorite of mine that I didn’t think I could ever master from scratch. This rich, decadent soup supposedly came from onions, and I didn’t know what other witchcraft lead to it’s tastiness. It wasn’t until I was quarantined at home staring at a sprouted onion and some stale bread to even think to look into how people have made it traditionally. While many people take short cuts to rich flavor like adding wine and beef stock, I found myself with limited ingredients, a vegan heart, and plenty of time to start browning some onions and adding some decadent flavor to this dish. A big plus: I made this in one glass dish with things I had on hand! This was the best French Onion soup I ever had and I wanted to share it with you as you find you may also have day-old bread and onions on hand. French Onion Soup is like food for the soul.
Prep Time: 15 minutes | Cook Time: 2 hrs 45 minutes | Total Time: 3 hrs
6 Yellow Onions, sliced
1/2 cup Vegan Butter (or 1 stick)
1/3 cup Veggie Bouillon Stock
1/3 cup Flour
4 1/2 cups Water
Salt and Pepper to taste
Day old bread of your choosing (sourdough used here)
Your choice of vegan cheese
Preheat oven to 350 degrees.
Place sliced onions in glass pan. Separate butter into globs on every corner of onions in the pan. Cover with foil, and put in the oven. Let cook for 1 hr and 30 minutes. This is where the magic begins. Your entire home will smell like you are the best cook in the entire world. Chef Ramsey, who?
Uncover the onions. You should see the onions sitting in their own water once cooked and that the tops are starting to brown. Put veggie stock, and flour on top of the onions, and mix.
Place back into the oven, uncovered for 45 more minutes or until the pan looks completely browned. This is the key to your flavor. The more browning you see around the onions, the more flavor will be in your soup.
Once you see a good accumulation of browning (see photo), now it is time to add water. Yes, you read that right. You seriously just add water.
Cook uncovered for 30 more minutes.
In the meantime (in about 15 minutes), get your bread ready. Put slices with a little olive oil on a cookie sheet. I topped mine with a little garlic and Violife Mozzarella. Put the bread in the oven until it is toasted and the cheese is melted.
Once the soup has cooked for 30 minutes with water, and it looks like it has thickened, remove from the oven.
Spoon soup into bowls, top with cheesy garlic toast, and serve! Enjoy that rich, natural flavor.
Compassion begins in your bowl! 😉