Go Back
Print

Vegan French Onion Soup (adapted from Julia Child's French Onion Soup)

Course Soup
Cuisine vegan dinner, vegan lunch
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 8 cups

Ingredients

  • 1 1/2 pounds yellow onions sliced thin
  • 1 tablespoon olive oil
  • 2 tablespoons Earth Balance
  • 1/2 teaspoon sugar
  • 1 tsp salt
  • 3 tablespoons flour
  • 6 cups vegetable stock warmed
  • 1 cup dry white wine
  • 1 bay leaf
  • 1/2 tsp ground sage
  • salt and pepper to taste
  • 1/4 raw onion grated
  • 8 slices baguette 1 1/2" thick
  • 8 ounces vegan mozzarella enough to cover each slice of bread

Instructions

  1. Add oil and vegan butter to large stock pot or cast iron pot and melt over medium-low heat.
  2. Add onions and stir to coat.
  3. Cover pot and cook for 20 minutes until onions are light yellow and almost see-through.
  4. Remove lid, add sugar and salt and increase heat to medium high.
  5. Stir to caramelize onions until light brown in color and onion size has diminished.
  6. Turn heat to medium low, add flour and stir.
  7. Brown flour for about 2-3 minutes, stirring constantly.
  8. Add a cup of warm stock and scrape pot to pick up any flour or onions stuck to pot.
  9. Add remaining stock, wine, sage and bay leaf and simmer, semi-covered for 30 minutes.
  10. Preheat oven to 325 F.
  11. Slice baguette into eight 1 1/2" slices and toast in toaster oven (or oven at 325 F.) till light brown.
  12. When cooled, spread cheese evenly on one side of each toasted slice. (If using pre- grated cheese you can omit this step and sprinkle cheese on after bread is placed in soup)
  13. When soup has simmered, remove bay leave and adjust seasonings.
  14. Ladle soup into crocks, leaving enough room for bread.
  15. Gently place bread in crock and generously sprinkle cheese if cheese has not already been spread on bread.
  16. Place crocks on rimmed baking sheet and bake in oven for 30 minutes.
  17. Turn oven to broil after 30 minutes and broil for 1-3 minutes until cheese browns.
  18. Cool ever so slightly and dig in.