Vegan French Onion Soup

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This French onion soup is as good as the beefy version. True story. 

Are you vegan? Curious about vegan food? Want to eat more plant based dishes? Trying to convince a vegan adverse friend that vegan food can be delicious? This recipe is for you.

I couldn’t broil the bread and cheese with the soup, which was a bummer at first, because I’m definitely Team Cheese Lid, but my new adorable soup crocks are not broiler safe. So, I MacGuyvered a giant gooey and bubbly vegan cheese crouton by taking a thick piece of crusty bread, a miche from Bread Alone, brushing it with olive oil and placing three slices of vegan cheeses on top, broiling it, and then placing it on top of the soup. Make it work! Right now, Tim Gunn is smiling and nodding in approval.

I used 'Fresh Vegan Mozz' by Miyoko's Kitchen for some of the croutons, and Follow Your Heart's provolone and Creamy Original Chao Slices for others. Violife's vegan cheeses would work well too.  To make it gluten free, use a gluten free bread for the crouton. If you're in New York, I recommend using the gluten free bread from Our Daily Bread.

 

Vegan French Onion Soup:

Ingredients:

  • 8 cups water or mushroom broth

  • 3 tbsp barley miso

  • 1 tbsp of white miso

  • 6 large onions

  • 2 shallots

  • 5 to 6 tbsp olive oil

  • 2 tsp coconut sugar

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 cup nutritional yeast

  • 1 cup white wine

  • ¼ cup + 2 tbsp cognac or brandy

  • 2 to 3 tbsp rice flour

  • 1 tbsp fresh thyme leaves

  • 1 tsp minced fresh rosemary

  • cracked pepper

  • sea salt or kosher salt

Cheese Croutons:

  • Thick crusty bread (campagne, miche, etc.), cut into one-inch-thick slices

  • Vegan cheese slices (3 slices per crouton)

Directions:

First, make a 'beef' broth. Bring water or mushroom broth to a simmer and stir in both miso pastes. Adjust to your liking, then set side. It may separate. That’s okay. It will incorporate seamlessly into the soup.

Mince shallots and herbs, and set aside. Slice onions and in a heavy bottom pan or iron skillet, cook sliced onions with olive oil at a medium heat, stirring occasionally. Cook until soft and brown and then add in a tsp of salt, coconut sugar, garlic powder, onion powder, thyme, and rosemary. Once caramelized, deglaze with white wine. Next, whisk in six cups of broth and bring to a simmer. After it simmers, stir in the nutritional yeast and the one-quarter cup of cognac or brandy. There should be some olive oil separating from the soup. Sift or gently sprinkle in the rice flour over the oil, a tablespoon at a time. Gently whisk until incorporated. Reduce until thick. Stir in two cups of broth, the two tablespoons of cognac or brandy, and shallots. Return to a simmer until alcohol is cooked off and shallots are soft.

To make the cheese croutons, brush one side of the bread with olive oil and place it on a foil lined baking sheet and top with three slices of vegan cheese, making sure to cover the edges of the bread to avoid burning. Broil until bubbly and brown. If you want a crisper crouton, brush both sides with olive oil and bake at 375°F for 10 to 15 minutes  or until crisp, top with cheese, place back into the oven until melted and bubbly. If you don’t achieve the browning you would like, you can use a lighter or torch.