French onion soup, a dish that uses cheese and beef stock. A soup all vegans said goodbye to long ago (or short ago). This is a soup that’s great on cold nights, and though vegans have many many soups to choose from, why shouldn’t vegans also have French onion soup?! Well, that’s changed now with my vegan French onion soup!
What you will need is 2 big onions, 2 table spoons of extra virgin olive oil, 1 teaspoon of salt, 1 teaspoon of pepper, 1 cup sherry wine, 1 tablespoon of balsamic vinegar, 6 cups of vegetable stock, 2-3 bay leaves, 5-7 sprigs of parsley, 2-3 sprigs of thyme, vegan shredded mozzarella cheese (I used Follow your Heart brand), and a sourdough loaf for a bread bowl.
Start by making your bread bowl by cutting a little lid off the top of your sourdough loaf and then hollowing out the center. Set your loaf/bowl aside. Now your bowl will be ready when the soups finished.
Now cut your 2 big onions. You can chop if you’d like, or you can cut slices and then cut those slices into half moon shapes. Whichever you choose is fine. Separate the onion pieces as best as you can. Place your cut and separated onions into a big pot. Add your olive oil, salt and pepper. Put under a medium/high flame and stir constantly for about 5-7 minutes.
Next add your sherry wine and balsamic vinegar and continue the constant stirring under a medium/high flame for another 10-12 minutes.
Now bring your stove to a solid medium heat and add your vegetable stock, bay leaves, thyme, and parsley. Stir together and then let cook for 15-25 minutes. Stir occasionally.
Once the soups finished cooking, you can ladle some into your sourdough bread bowl and add some vegan cheese. You can do this 2 ways. 1) add a good handful of vegan shredded mozzarella cheese. Stir, and let the soups heat melt the cheese. Or 2) Place a slice of vegan mozzarella cheese on top of your bread bowl, and place in the microwave for 30 seconds. This allows the vegan cheese to melt in, on, and around your soup and bread bowl.
I think this soup is absolutely delicious, and I truly hope it is for all of you out there as well! The only reason I could understand why you wouldn’t enjoy this soup, is the dislike of onions, but other than that I’m pretty sure you’ll love it. Peace, Love, Grub!
2 big onions
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon pepper
1 cup sherry wine
1 tablespoon balsamic vinegar
6 cups vegetable stock
2-3 bay leaves
5-7 parsley sprig
2-3 thyme sprig
Vegan shredded mozzarella cheese or slices
Sourdough bread loaf