French Onion Soup

19 Jan

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:

  1. 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.
  2. Add in the maple syrup, salt, and pepper. Stir well — being careful not to burn the onions — for 20 minutes, until golden.
  3. Add in the garlic, coriander, and vegetable broth. Bring to a boil, then lower to a simmer for 30 minutes.
  4. 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!
  5. Add the flour to the 1/4 cup oil and stir continuously for 10 minutes — until the roux is deep brown and smells nutty.
  6. Add roux to the soup, stir well and let cook for another 5 minutes.
  7. 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!

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2 Responses to “French Onion Soup”

  1. frugalfeeding January 19, 2012 at 3:09 pm #

    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.

  2. Geri Creque January 19, 2012 at 6:33 pm #

    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.

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