Plant Based French Onion Soup Food

PLANT-BASED FRENCH ONION SOUP

Plant-Based French Onion Soup image

I am not vegan, but I love this recipe! It is very hearty considering there is no meat flavoring and made with all plant-based ingredients. Super easy to make!

Provided by Ella Schwartz

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
8 cups thin onion slices
6 cups water
6 cloves garlic, minced
¼ cup tamari soy sauce
2 tablespoons vegetable broth powder

Steps:

Heat olive oil in a large skillet over medium heat. Cook and stir onions in the hot oil until deeply browned, but not burned, 30 to 45 minutes.
Combine onions, water, and garlic in a pot. Bring to a boil. Reduce heat and simmer, covered, until flavors combine, about 20 minutes. Reduce heat to very low. Stir in tamari and vegetable broth powder. Cook for 5 minutes.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 24 g, Fat 7 g, Fiber 4.1 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 1026 mg, Sugar 10.5 g

FRENCH ONION SOUP

French Onion Soup image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/4 cup vegetable oil
5 large yellow onions, thinly sliced
2 cups dry white wine
8 cups rich chicken or beef stock or canned low-salt chicken broth
Salt and freshly ground black pepper to taste
8 (3/4-inch) slices day-old French bread
3 cups shredded Gruyere or Swiss cheese

Steps:

In a large, heavy pot or casserole over high heat, heat the oil until almost smoking. Add the onions and reduce heat to medium. Cook the onions for about 30 minutes, or until they are soft and an even deep golden brown; stir frequently with a wooden spoon and scrape up all the browned bits from the bottom of the pan. Pour in the wine, raise heat to high, and boil until the soup is reduced by 2/3. Stir in the stock or broth and bring to a boil. Reduce heat to low and simmer for 20 minutes. Season with salt and pepper. Preheat the broiler. Place 8 deep ovenproof soup bowls or crocks on a baking sheet. Ladle the soup into bowls, add a slice of the bread to each bowl, and sprinkle the shredded cheese on top. Broil for 3 to 4 minutes, or until the cheese is golden and bubbling. Serve immediately.

FRENCH ONION SOUP

French Onion Soup image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 stick butter
1 tablespoon olive oil
8 cups thinly sliced onions (about 2-1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon flour
8 cups homemade beef stock, or good quality store bought stock
1/4 cup Cognac, or other good brandy
1 cup dry white wine
8 (1/2-inch) thick slices of French bread, toasted
3/4 pound coarsely grated Gruyere

Steps:

Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes.
Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock, Cognac, and wine. Cover loosely, and simmer very slowly 1 1/2 hours, adding a little water if the liquid reduces too much. Taste for seasoning
Divide the soup among 4 ovenproof bowls. Arrange toast on top of soup and sprinkle generously with grated cheese. Place bowls on a cookie sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls. Serve immediately.

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