Recipe + photo by Samantha Scott
This vegan take on the classic French Onion Soup is approachable and full of flavor. Enjoy a bowl for a satisfying lunch or with your favorite bread and vegan cheese for a rich dinner.
material
- 2 tablespoons extra virgin organic olive oil
- 3 large onions, sliced ​​into thin half-moons. – White, yellow or sweet onions all work great for this recipe.
- 3 sprigs fresh thyme – leaves torn or ½ teaspoon dried thyme
- 4 cups vegetable broth
- 2 cups of filtered water
- 1 bay leaf
- 2 tablespoons balsamic vinegar
- 3 teaspoons sea salt (more to taste if needed)
- Half teaspoon fresh black pepper
Optional components
- Your favorite bread for dipping
- Vegan cheese melted over your soup
directions
- In a large soup pot, heat 1 tablespoon olive oil over medium heat.
- Add the chopped onion, thyme, 1 teaspoon salt and drizzle 1 tablespoon olive oil over the onion.
- Reduce heat to medium-low. The onions may be filling the pot but they will cook down to about â…“ of their starting size.
- Cook uncovered, stirring occasionally, until the onions are caramelized and lightly golden brown. It will take around 50-60 minutes.
- Add the balsamic vinegar and cook until it is absorbed. It will take another 15 minutes. Onions will be a richer, deeper brown.
- Add the vegetable stock, water, bay leaf, remaining salt and pepper, then bring to a rolling boil.
- Reduce the heat and simmer the soup for at least 30 minutes. Remove the bay leaves.
- Serve with the optional ingredients above and enjoy!!
Recommended Vegan Action Certified products to try with this recipe:
- Bouillon seasoned vegetable base is better than premium