Vegan French Onion Soup
French onion soup is friendly and rich, and surprisingly simple to make. This is my vegan twist on the plate, the chief variation being that I use vegetable stock rather than beef stock. Give it a push. You’ll be shocked at how much it feels like the original. You can use any combination of onions you have on hand. They all become fresh when cooked down and caramelized.
The hands-on time for this procedure is minimal. Most of the time it takes is used on the cooker without your help. It’s an excellent point to make on a weekend afternoon while you’re doing other jobs around the house. French Onion Soup was a teens favourite of mine, and I was bummed after going vegan that I couldn’t hold it anymore. However, I quickly discovered how easy it was to prepare. I enjoy transforming my past food memories into actuality. This Vegan French Onion Soup lets me remember while supplying my body, mind & soul.
Wow, that’s deep! (who needs chicken soup!)I love preparing soup, particularly during the freezing months. They are simple to perform, cheap, encouraging and best for make-ahead food. They refrigerate completely and obtain great leftovers, too. Oh, and as for the onions, I suggest caramelizing the heck out of them. I sometimes cheat and start the cooker up to medium (which cuts the cook-time down by half or more), but having it in the low to the medium-low range will provide you with some profoundly spicy caramel taste. It’s so deserving.
INGREDIENTS
- Four medium sliced yellow onions
- Six cloves minced garlic
- 1 1/2 teaspoons dried thyme
- 3/4 cup red wine vinegar
- Two bay leaves
- Fresh ground pepper
INSTRUCTIONS
- Cut four large onions and put in a bowl for about 15 mins until it is caramelized.
- Add two tbs of red wine vinegar and add six cloves garlic.
- Later add bay leaves, one teaspoon chopped fresh thyme, ground black pepper, 6 cups of water.
- Stir and simmer for 40 mins.
- Spread vegan cheese on bread broil for 5 mins
Have a nice day
