Vegan French Onion Soup
A vegan take on a classic, this French Onion Soup is rich, savory, and balanced. I was curious to test Miyoko’s Pourable Mozzarella to replace the traditional topping of Gruyère. After a few minutes under the broiler, it came out melty and browned, and mingled well with the flavors. I was so pleased with how it came together, and would recommend this method or a shredded cheese. Whether you enjoy this on a cozy evening or make to impress at your next dinner party, this timeless dish is always a satisfying choice.
Ingredients
3 T vegan butter
5-6 yellow onions, peeled then thinly sliced
½ t salt, and more to taste
3 cloves garlic, minced
3 T flour
1 cup dry white wine
5 cups of mushroom broth, can use vegetable broth as well
1 T dry sherry
1 large bay leaf
3-4 sprigs fresh thyme, can use 1 t of dried
Salt & pepper, to taste
1 baguette
1 ½ cups shredded or pourable vegan mozzarella
Directions
Melt butter in a large pot or dutch oven over medium heat. Add onions and salt. Stir and cover for 5 minutes, until onions are softened. Uncover and let onions brown until caramelized over medium to low heat, stirring occasionally. Monitor so they are not browning too fast or burning. Lower heat accordingly.
While onions are caramelizing, warm broth, bay leaf, and thyme in a stock pot over medium heat. Bring to a simmer over medium heat, for at least 10 minutes. Discard the bay leaf and thyme. Taste and adjust seasonings.
Once onions are caramelized (about 45-60 minutes), add garlic and stir to combine. Sauté until fragrant, about 2-3 minutes. Stir in flour and cook for another minute or so. Stir in the wine and sherry to deglaze.
Slowly add warm broth, salt and pepper to the onions and continue to simmer. Taste and adjust seasonings.
Preheat the broiler and arrange ovenproof cocottes on a baking sheet. Ladle soup into each dish. Cover with bread slices and cheese.
Broil for 2-3 minutes, watching to ensure the cheese doesn’t burn.
Serve fresh out of the oven and enjoy!
