This classic soup has been one of my favorites for as long as I can remember. Any time that I would see it on a menu at a restaurant, I would order it. Since going plant-based, craving French onion soup has proposed some challenges. If you’re not familiar with this drool-worthy dish, it’s traditionally made with beef broth and drenched in melted cheese—no thanks! So finally, after a long wait, I decided it’s about time to allow my taste buds to reminisce and indulge in the flavors I enjoyed so much. So here you have it, folks! A cruelty-free, plant-based spin on my favorite soup.
Bonus recipe: Love bread? Try making a homemade French baguette!
Yields 4 servings
Ingredients
5 large yellow onions
2 1/2 Tbsp. Annie’s Natural organics Worcestershire sauce
1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil
2 Tbsp. Earth Balance Vegan Buttery Sticks
1 Tbsp. sherry
1 cup filtered water
32 oz. low-sodium vegetable broth
1 tsp. Simply Organic Thyme Leaf
1-1/2 Simply Organic Bay Leaf
1 tsp. Vitacost Fine Himalayan Pink Salt
1/2 tsp. Spicely Organics Ground Black Pepper
4 slices vegan provolone cheese
Directions
- In large stock pot. sauté onions with oil. Add salt and pepper. Cook 10-15 minutes on medium-low heat.
- Add sherry and cook on high heat for 2-3 minutes. Add Worcestershire sauce, water, vegetable broth, thyme and bay leaves. Bring to boil. Reduce heat and simmer for 20-30 minutes.
- Scoop soup evenly into four bowls and top with 1 slice of provolone each. Broil in over for 1-2 minutes or until cheese is bubbly and golden brown.
Chef’s tip: If you do not have sherry for this recipe, it is OK to omit.
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