I have a question for you, and I want you to really think hard on it. Take a minute to comb through your memory archives before answering. It’s imperative that you mull it over, forward and backwards, backwards and forwards again.
Have you ever eaten a dish and thought, “there are too many onions in this.”
No. The answer is no. Unless you took a chomp out of a whole raw onion, it’s not humanly possible. Cooked onions in any form have no limit. No point of diminishing returns. Sauteed, fried, caramelized, dried, and even steamed or boiled; onions are the unassailable backbone of all cuisine.
French Onion Soup puts onions back on the pedestal where they belong. Not lurking in the shadows, hidden from the spotlight while doing all of the real work behind the scenes, it’s one of the few dishes where they get to shine. Even self-proclaimed vegetable haters will go to town on this steakhouse classic, luxuriously rich despite sporting the most basic of ingredients.
This concept is nothing new. My version isn’t special. It is, however, delicious, and delicious things are best shared. In case you didn’t already have a French onion soup in your repertoire, consider this the one to save.
French Onion Soup
This is the French onion soup that gives onions their well-deserved spotlight. Deeply caramelized, boldly flavored, and finished with gooey, golden vegan cheese, it’s the kind of dish that turns humble pantry staples into comfort food royalty.
Ingredients
French Onion Soup:
- 3 Tablespoons Olive Oil or Vegan Butter
- 4 Large Yellow Onions, Thinly Sliced
- 1 Teaspoon Salt, Divided
- 1 Tablespoon Balsamic Vinegar
- 1 Tablespoon Dark Brown Sugar
- 4 Cloves Garlic, Minced
- 1/4 Cup Dry Sherry or White Wine
- 4 - 6 Cups Mushroom Stock
- 1 Tablespoon Tamari or Soy Sauce
- 1 Teaspoon Fresh or 1/2 Teaspoon Dried Thyme
- 1 Bay Leaf
- 1/2 Teaspoon Ground Black Pepper
Cheesy Bread Topping:
- 1 Demi-Baguette, Sliced into 1/2-Inch Rounds
- 1 Tablespoon Olive Oil
- 1 Cup Shredded Mozzarella-Style Vegan Cheese
Instructions
- In a large pot or Dutch oven, heat the olive oil or vegan butter over medium heat. Add the onions and about half of the salt. Stir well to combine and cook until they begin to soften. One translucent, lower the heat to medium-low, and caramelize for a good 45 - 50 minutes, stirring every so often. If they threaten to stick, add just a tiny splash of water to loosen them up, but not drown them.
- When the onions have caramelized to a deep amber brown and smell irresistible, stir in the balsamic vinegar, brown sugar, and garlic. Cook for 5 minutes until fragrant. Add the sherry or white wine to deglaze, scraping up all the best bits from the bottom of the pot.
- Pour in 4 cups of the stock, tamari, thyme, and bay leaf. Bring to a gentle boil, then reduce to a simmer. Let it cook for at least 20 minutes for the flavors to meld. Add more stock as needed if too much of the liquid evaporates in the process.
- While the soup simmers, brush your baguette slices with olive oil and toast them until golden brown. You can broil them for 2 - 3 minutes, but keep a close eye on them so they don't burn.
- Ladle the soup into oven-safe bowls. Float enough baguette slices on top of each to cover the surface, and generously sprinkle with vegan cheese. Place the bowls on a baking sheet and broil on high until the cheese is melted, golden, and gloriously gooey; about 3 - 5 minutes.
- Let it cool just long enough that you don't scald your mouth. Enjoy!
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 440Total Fat: 28gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 0mgSodium: 643mgCarbohydrates: 46gFiber: 24gSugar: 37gProtein: 25g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
I’ve actually never made a French onion soup. And, I’ve never ordered it in a restaurant, because it’s so messy to eat! I’m saving your recipe! Thanks.
That’s true, you do need to be particularly graceful, or unphased by drips and splatters to eat it in public! It’s a soup meant for cozying up at home. I just know you’ll love it!
Am thinking! Nope! You are correct . . ,. especially originating from Northern Europe, I cannot think of any time I have thought there were too many onions around and – given a sweet onion – I’ll happily chomp into it raw! Have eaten many, oh very many a French onion soup and made more than a few . . . well, none have had anywhere as many interesting ingredients as yours . . . afternoon homework on this sunny Saturday :) !
Haha, it’s so true, Europeans understand and respect the onion as a standalone vegetable like no one else! I’m grateful that my unconventional version caught your eye and was worth of sharing! Thank you! :)
Raw onions are a big no no in our home. Dave has told me once there were too many onions in a dish I was making, so I enjoyed it all to myself.
Wild, I can’t even imagine! Sounds like a good loophole to horde all the good stuff to yourself though. ;)
Your version sounds delicious, I’ve not used soy or brown sugar in mine. Something new to try.
Haha, I couldn’t agree more, there’s never such a thing as too many onions! and garlic (at least for me and the 100M+ Filipinos out there)
now I’m craving a bowl of that French onion soup you described. Yum