This is my vegan take on the classic French onion soup. The caramelised onions give this such a rich flavour, and although it takes a fair amount of time to caramelise them, it’s well worth it
Yield; 4-6 servings Cook time; 1 hour 15 minutes
You’ll need;
- Two tablespoons of dairy free “butter”
- 1kg of brown onion, peeled, tops and bottoms removed, thinly sliced from root to top
- Two cloves of garlic, minced
- Two tablespoons of plain, all purpose flour
- 1.2 litres of hot vegetable stock
- One teaspoon of both dried parsley and thyme
- Optional; bread and dairy free cheese for topping
Method;
- Start by heating the “butter” in a large pan over a medium heat. Once it’s warmed up, add the onion. I found that it generally take around 50 to caramelise them, so sprinkle over a good pinch of salt and sugar, and leave them to do their thing, stirring every now and then
- Once the onion has become very soft and golden you can add the garlic
- Give the garlic a couple of minutes to cook, then add the flour. Mix the flour through the onion, ensuring it gets evenly distributed. Give the mix about three or four minutes to cook
- Next add the stock, herbs, and season with a pinch of salt and black pepper. Give it a good stir to lift anything from the bottom of the pan. Increase the heat to medium high, and allow the soup to simmer for ten or fifteen minutes
- Now it’s ready to serve
- Alternatively, top the soup with toasted bread and a small handful of grated dairy free grated cheese. Then pop the soup under a warm (but not hot) grill until the cheese melts, then serve
Tip; In the traditional version, it’s generally beef stock that is used, giving it a darker colour. If you want to replicate this look, just add small amount of gravy browning. You don’t need much, a little goes a long way
Bethany's Vegan Kitchen 