French Onion Soup Vegan Recipes
VEGAN FRENCH ONION SOUP
This vegan French onion soup uses a few unconventional ingredients to create umami. If you cook vegan foods regularly, keep a jar of dried mushrooms in your pantry and add to soups, stocks and casseroles to add a savory, earthy note to your dishes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 2h15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat 4 tablespoons oil over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add mushrooms, garlic, balsamic vinegar and soy sauce; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 30 minutes. Uncover and let simmer for another 30 minutes., Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
Nutrition Facts : Calories 218 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 827mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.
JERRI MANTHEY'S FAMOUS VEGETARIAN FRENCH ONION SOUP
With butter-cooked onions stewed in a meatless broth, a crunchy French bread crouton, and a gooey swiss cheese layer on top, this vegetarian soup compromises nowhere.
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Add the butter to a saucepan over low heat and cook, stirring, until melted. Add the onions and stir constantly for 20 minutes or until they become soft and golden brown. Sprinkle the flour over the onions and cook, stirring, for 2-3 minutes. While stirring, slowly add the vegetable stock. Season as desired with salt and pepper and bring to a boil. Reduce the heat to very low, cover, and cook for 45 minutes, stirring occasionally. Turn the oven broiler on. Place the bread slices on a baking sheet and place under the broiler until lightly toasted. Turn the bread over and drizzle lightly with olive oil. Season with garlic powder and sprinkle with Parmesan cheese. Place under the broiler until the cheese is melted. Place the slices of bread in the bottom of individual heatproof soup bowls. Carefully pour the onion soup over the bread. Sprinkle additional Parmesan on top then lay slices of Swiss cheese over the top to cover the entire opening of the bowl. Let some of the cheese hang over the edge to form a seal and so that it melts to the bowl and makes crusty cheese pieces to pick off (my personal favorite). Place the bowls on a baking sheet and place under the broiler until the cheese melts. Serve immediately. SPECIAL NOTE FOR VEGETABLE STOCK: The best way to make this stock is with "Better Than Bouillon" brand vegetable base. It has a ton of flavor and is the only one I ever use.
Nutrition Facts :
VEGETARIAN FRENCH ONION SOUP
An easy and delicious VEGETARIAN French Onion Soup that's vegan friendly and SO so good on cold winter nights!
Provided by Brita Britnell
Categories dinner
Time 1h25m
Number Of Ingredients 14
Steps:
- Deglaze the pot by stirring in the red wine and use a wooden spoon to scrap any bits and flavor from the sides and bottom of the pot. Stir in the veggie broth, worchestire sauce, bay leaves, thyme, and black pepper. Bring the mixture to a simmer, cover, and cook for 30 minutes. Stir every few minutes.
- Pre-heat the oven to 400 degrees F. Brush or spray the slices of bread with oil or cooking spray and place on a baking sheet. Toast for 10 minutes, flipping halfway through. You want the bread to be lightly toasted. Once done, set aside.
- Season soup to taste with additional salt and pepper as needed. Ladle the soup into oven proof bowls, top with the toasted bread, and even sprinkle the cheese across the 4 bowls. Place the bowls on a large baking tray and broil in the oven until the cheese is melted and bubbling around the sides.**
- Serve immediately and ENJOY!
Nutrition Facts : ServingSize one bowl, Calories 588 calories, Sugar 15.7 g, Sodium 2642.4 mg, Fat 30 g, SaturatedFat 11.1 g, TransFat 0 g, Carbohydrate 63.4 g, Fiber 5.2 g, Protein 18.1 g, Cholesterol 45 mg
VEGETARIAN FRENCH ONION SOUP
Most French onion soup recipes call for beef stock, but substituting mushroom broth instead creates a surprisingly rich soup, full on flavor - without the meat. Could become a staple recipe in vegetarian or meat-loving households! A long cooking time and savory ingredients mean this soup is pretty darn rich. Add in the toasted baguette slices and all that gooey Gruyere... this soup is definitely the main course. Serve alongside a crisp, green salad.
Provided by Erin Marie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 2h30m
Yield 4
Number Of Ingredients 18
Steps:
- Melt butter and olive oil in a pot over medium heat. Add red onions and sweet onions; sprinkle with kosher salt and sugar. Cook, stirring frequently, until onions are very tender and caramelized, about 45 minutes.
- Pour mushroom broth, sherry, Worcestershire sauce, parsley, herbes de Provence, and bay leaves into onion mixture. Bring to a simmer and cook over medium-low heat for 45 to 60 minutes.
- Reduce heat to low and remove bay leaves. Pour balsamic vinegar into soup and adjust seasoning. Mix well.
- Place Parmesan cheese rind in the center of the pot and submerge, but do not stir. Cook soup for an additional 20 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Arrange bread slices on a baking sheet.
- Broil bread slices in the preheated oven for 2 to 3 minutes per side. Remove from the oven and set aside.
- Carefully remove cheese rind from the pot and discard.
- Fill 4 oven-safe bowls evenly with soup and sprinkle each with a light layer of grated Gruyere cheese and Parmesan cheese. Top each with 2 bread slices and sprinkle each with remaining Gruyere cheese and Parmesan cheese. Place bowls on a baking sheet.
- Broil soup in the preheated oven until cheese is browned and bubbling, 3 to 5 minutes.
Nutrition Facts : Calories 477.6 calories, Carbohydrate 36.5 g, Cholesterol 56.1 mg, Fat 25.9 g, Fiber 3.4 g, Protein 21.1 g, SaturatedFat 12.4 g, Sodium 1908.2 mg, Sugar 10.5 g
VEGAN FRENCH ONION SOUP
You don't have to be vegan to enjoy this truly tasty soup! Try it... surprise yourself that vegan can be fabulous!
Provided by Connie Fabian Byrnes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat buttery spread and oil in a large, heavy saucepan over medium heat. Add onions, garlic, and salt. Cook for 5 minutes, stirring often. Reduce heat to very low and cook, stirring occasionally, until onions are very tender and brown, 50 to 60 minutes.
- Add flour and cook, stirring constantly, for 3 to 4 minutes. Blend in broth, sherry, and Dijon mustard. Cover and simmer, stirring occasionally, for 15 minutes. Stir in sherry vinegar.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Ladle soup into 6 oven-proof bowls. Top each bowl with a slice of toast and some vegan cheese. Broil until cheesy is bubbly and golden, 1 to 2 minutes. Serve hot.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 46.1 g, Fat 9.3 g, Fiber 4.6 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 888.3 mg, Sugar 11.3 g
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- Continue to brown the onions for about 3-5 minutes on low heat. Add a little more broth or water if needed. Scrape down the bottom of the pan to release all the flavor of the caramelized onions.
- Add the other ¼ cup red wine and continue cooking for approximately 3-5 minutes. The onions should continue to cook down and become darker brown but not stick to the bottom of the pan.
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Estimated Reading Time 7 mins
- In a large pot, heat the butter or oil over medium-low heat. Add the onions and sugar. Sauté until the onions are very tender & caramelized, about 40-50 minutes. Stir often to avoid sticking or burning.
- Add the red wine and turn heat up to bring to a simmer. Now reduce heat and gently simmer on medium-low for about 10-15 minutes, or until the wine has evaporated.
- Stir the flour into the onions. Turn the heat down to low and cook for 1 minute. Stir constantly so the flour doesn't burn.
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From elizabethrider.com
Estimated Reading Time 8 mins
- Add the onions, thyme, 1 teaspoon salt, and drizzle 1 tablespoon olive oil over the onions; lower the heat to medium-low. The onions may be filling the pot completely but will cook down to about ⅓ of their mass.
- Cook uncovered, stirring occasionally until the onions caramelize and turn light golden brown, about 50-60 minutes.
- Add the balsamic and cook until it’s absorbed and the onions are a deeper brown, about 15 more minutes.
VEGAN FRENCH ONION SOUP | ONE-POT RECIPE | DELICIOUS EVERYDAY
From deliciouseveryday.com
5/5 Estimated Reading Time 4 mins
- Heat the olive oil in a large stockpot over medium-low heat. Add the onions and cook slowly for 15 to 20 minutes, stirring often, until they are lightly caramelized. Add the garlic, bay leaves and thyme. Cook for 1 minute. Add the white wine and cook for 5 to 7 minutes, until slightly reduced. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes.
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From vegrecipesofindia.com
Estimated Reading Time 7 mins
- Peel, rinse and slice the onions thinly and evenly. Finely chop or mince two garlic cloves and keep aside.
- Once the onions have caramelized and have a nice golden color to them, add 2 tablespoons dry white wine.
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- Heat vegan butter in a large pot over medium heat and add the onions. Cook on low to medium heat until soft and caramelized, about 40 minutes, stirring every few minutes to avoid burning. After about 20 minutes, add salt and pepper to taste.
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- Heat olive oil in a large soup pot. Add onions and salt and cook over medium heat for 30 minutes. Add 1 teaspoon of sugar and continue cooking for about 50 minutes, stirring frequently. Add flour, mix well and cook for another 5 minutes
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- Cook the onions over medium heat for 3-4 minutes or until they start to very slightly brown. Then turn heat to low and cook for a total of ~30-40 minutes, opening the lid and stirring every 5 minutes. The name of the game with caramelizing onions is to cook slow and low. NOTE: If cooking without oil, be sure to cover the pot with lid after stirring — this helps them cook more evenly. And add 1 Tbsp water more at a time as needed to prevent sticking/ burning.
- How long you cook your onions depends on how deeply you want them caramelized. We found 30 minutes to produce a light golden brown color and sweet flavor, and 35-40 minutes to yield a deeper brown color and richer caramelized flavor. Be careful not to burn by keeping heat on low and adding a bit of water or broth as needed to prevent sticking.
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- Heat oil in a pan and once hot add chopped onion. Cook over medium heat for about 5 minutes, stirring frequently, then add a splash of water or vegetable broth. Keep cooking the onion for about 20 more minutes, adding more liquid if needed, until the onions are nicely caramelized.Note- The liquid will help to deglaze the pan and stop the onions from crisping up.
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