Slowly caramelising the onions gives this vegan French onion soup loads of depth of flavour, with just a hint of sweetness.
Vegan French Onion Soup Recipe
Y'know, I spent a bit of time in Paris and Aix-en-Provence, and not once did I ever even see French onion soup, much less eat any of it!
In fact - true confession time - when I was in Paris, I only ate Indian and Italian food. It wasn't because I didn't want to eat local specialities, it was a case of not being able to find vegan food back then!
I didn't know about Happy Cow. I wish I had.
Traditional French Onion Soup
French onion soup is traditionally topped with a slice of toast, dripping with melted Gruyère; however, since I wanted to make a vegan version, I did away with that part of it all together.
Vegan French Onion Soup
There's nothing to stop you using something like my extra mature vegan cheddar in this dish. It would work really well (although not as melty as dairy cheese) but to be honest, I'm not convinced it's needed. This vegan French onion soup is pretty much perfect as it is.
Making Vegan French Onion Soup
The key to the depth of flavour is in slowly caramelising the onions. If you're an impatient cook, you're going to miss out on much of the flavour! Do make sure, therefore, that you leave yourself enough time to do this French onion soup justice. You won't regret it!
You'll love this vegan French onion soup recipe
- full of flavour
- Deliciously warming
Enjoy this Vegan French Onion Soup!
Vegan French Onion Soup
- 5 tablespoon olive oil
- 10 medium onions peeled and thinly sliced
- 2 teaspoon sugar
- 10 cloves garlic (large, fat ones) peeled and thinly sliced
- 250 ml white wine (alcohol-free if necessary)
- 1.5 litres vegetable broth
- 1 tablespoon cornflour (aka cornstarch) + 2 tablespoon water
- freshly ground black pepper and sea salt to taste
- In a large heavy-bottomed pan, gently fry the onions for 5 mins or so over a medium heat until they begin to go soft.
- Stir in the sugar, put the lid on the pan, turn down the heat a little, and let the onions caramelise for about 35 minutes.
- Add the garlic, stir, replace the lid, and continue to cook for another 10 minutes.
- Stir in the wine and the hot stock.
- Make a thin paste by mixing the tapioca flour with 2 tablespoon water, and add to the soup, stirring all the time to ensure no lumps form.
- Keep stirring until the soup has thickened slightly, then grind in some pepper, and add a dash of salt. Taste and season more if desired.
- Replace the lid, and allow to simmer for another 25 minutes.
- Serve immediately. This French onion soup can be kept in the fridge for around 3 days, or in the freezer for up to 3 months.
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml