Vegan French Onion Soup 🌱(& vegan garlic bread 🥖)

Name: Vegan French Onion Soup 🌱 (& vegan garlic bread 🥖)
Total time: 3600 s
Yield: 2 people
Cuisine: British
Ingredients: 5 medium onions - red and brown (organic if possible); 3 cloves garlic (plus 2 extra or the garlic bread); 1-3 organic french onion stock cube (or vegetable stock); 2 tablespoons olive oil; 1 couple of splashes of vegan beer; Splash red wine vinegar or wine (to deglaze pan); 2 bay leaf; 1 sprig thyme; 1 sprig Rosemary; 1 pinch seasalt; 1 good pinch of white pepper; 3 tablespoons vegan butter; 1 baguette; 2 tablespoons vegan Cheddar🧀 (optional); Chopped parsley or seasonal herbs (optional)

Rachel @rachel

Oxford, England

Easily one of my favourite soups, this brings back fond childhood memories and it’s so delicious. My son also loved this when I made it today, I’m so pleased it’s back on the favourite list! This is traditionally made with beef stock and my mum reinvented it for me (as she did all of my favourite recipes) when I was a child. I don’t usually use stock cubes in any of my soups, but they do really add to the flavour. The key to the flavour is cooking the onions really slowly but it’s so worth the wait! Note that I didn’t have a good vegan cheese, so I missed this step. It really does need a good cheese if you are using, but it’s good without. #mycookbook

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Ingredients

1 hour

2 people

5medium onions - red and brown (organic if possible)
3 clovesgarlic (plus 2 extra or the garlic bread)
1-3organic french onion stock cube (or vegetable stock)
2 tablespoonsolive oil
1couple of splashes of vegan beer
Splashred wine vinegar or wine (to deglaze pan)
2bay leaf
1 sprigthyme
1 sprigRosemary
1 pinchseasalt
1good pinch of white pepper
3 tablespoonsvegan butter
1baguette
2 tablespoonsvegan Cheddar🧀 (optional)
Chopped parsley or seasonal herbs (optional)

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Steps

1 hour

1

Chop the onions into rings. Add a splash of oil to the pan and cook the onions on a high heat for 2 or 3 minutes. Reduce the heat and put on lid. Cook until the onions start to soften. Add a splash of beer or a sprinkle of sugar to help them to caramelise. Cook until very soft, this will take at least 30 minutes, possibly longer. Don’t be tempted to rush this step or you won’t get the depth of flavour.
2

Add 1 clove of chopped or crushed garlic, the bay leaf, Rosemary and Thyme. Cook for a further few minutes. Add a splash of vinegar or wine to deglaze the pan. Mix the stock cube with boiling water and allow to dissolve. Add to the pan and cook for around another 30 minutes. Season to your taste.
3

Crush the remaining garlic and mix with the butter. Slice the baguette. Spread each section with garlic butter, wrap in tin foil and bake until crispy.
4

Place a ladel of soup into the bowl. Top with a garlic bread crouton, sprinkle with vegan cheese and grill until it bubbles. Sprinkle with fresh seasonal herbs if you are using. Enjoy 😋

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Cooksnaps

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Rachel @rachel

on September 06, 2020 13:08

Oxford, England

@rachel_madewithplantsI love to cook vegan, seasonal, plant-based dishes. For me, cooking is fun and I particularly love a challenge! I’ve always loved to cook, but it wasn’t until I became vegan that I became really excited about creating recipes. I realised that the old cooking ‘rules’ were not rules at all and you can be as creative and imaginative with food as you like; I’m a true veg lover and I’m known for trying to ‘veganise’ anything and everything 🌱