It’s such a bummer, when you take the time to get nice photos of a recipe process and the finished product, and your card reader kicks the can. *sigh* The lovely pictures of my finished soup are trapped inside my Compact Flash card for the time being, so we’ll make due with Lucio’s photo from Facebook.
Does a body good.
Beyond the time it took to slice the onions, this soup was quick and very easy to make. I found and borrowed this recipe from fellow runner/foodie blogger (never home)maker. I’ve made french onion soup before since going vegan, but I don’t remember it being spectacular. THIS recipe is just about spectacular. I swear, it’s the olive oil/whole wheat flour roux at the end. (Unsure what a roux is? Read up here!) If you’re anywhere in California or the PNW, you’re likely experiencing some nasty winter weather. I know we are. This soup, along with some lightly toasted bread croutons, is the perfect winter evening soup.
French Onion Soup
Ingredients:
- Bag of yellow onions (2 pounds), sliced thinly
- A couple cloves of garlic, minced
- 2 tablespoons olive oil
- 1 to 2 tablespoons maple syrup
- Salt and pepper (to taste)
- 1 teaspoon ground coriander
- 8 cups low-sodium vegetable broth
- 1/4 cup olive oil
- 1/3 cup whole wheat flour
- Wholegrain sourdough bread (or your favorite), cubed
Instructions:
- After you’ve sliced your onions, heat the 2 tablespoons of olive oil in a stock pot over medium heat. Add the onions and cook for 8 to 10 minutes — stirring often — until softened.
- Add in the maple syrup, salt, and pepper. Stir well — being careful not to burn the onions — for 20 minutes, until golden.
- Add in the garlic, coriander, and vegetable broth. Bring to a boil, then lower to a simmer for 30 minutes.
- During those last 10 minutes of waiting, heat the olive oil into a shallow pan on medium-low and wait for the it to get to a hot, but not too hot. Don’t let it smoke!
- Add the flour to the 1/4 cup oil and stir continuously for 10 minutes — until the roux is deep brown and smells nutty.
- Add roux to the soup, stir well and let cook for another 5 minutes.
- Serve with cubed bread and enjoy!
I’m curious how this recipe compares to omnivore versions with beef broth. Try it out and let me know!
Oh no! That must be annoying! Luckily, mine is built in – not failed me yet. This looks really great. I’m really into soup, but have never made this… I really need to.
A good vegetarian stock results in a delicious onion soup. My mom uses a good splash of balsamic vinegar into the onions as they saute and she doesn’t use any extra sweetener.