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Vegan French Onion Soup
- Prep Time: 15 minutes
- Cook Time: 1.5 hours
- Total Time: 0 hours
- Yield: 6 servings 1x
- Category: Vegan Soups and Stews
- Method: Stove-top
- Cuisine: French
- Diet: Vegan
Description
This warm vegan French Onion Soup is exactly what you’re dreaming of without all of the meat, dairy, and oil. There is a fantastic layer of millet bread followed by a homemade vegan cheese on top.
Ingredients
Units
Scale
- 5–6 onions sliced long-way
- 1/2 cup of dark and cloudy apple cider or juice (maybe 2 tablespoons more later)
- 1/2 teaspoon of miso to start, maybe more
- Water or broth for sautéing
- 2 containers of 32 oz. vegan, oil-free mushroom broth, veggie broth will do if you can’t find mushroom
- (I use Pacific brand)
- 1 tablespoon of vegan Worcestershire
- 2 tablespoons of cooking sherry or white wine, optional
- 2 cloves of minced garlic
Instructions
- Mix the miso into the apple juice.
- Caramelize sliced onions (this will take about 45 minutes to an hour and you will need to tend to the onions often): Heat a large stock pot on medium heat and add onions. Stir until they start to sweat and brown a bit and some brown appears on the bottom of your pot. Add the miso/apple juice mixture. Stir. Turn the heat to medium high. Keep an eye on the pot. From here on out, every time the onion mixture starts to stick to the pot, you’ll ad a bit of water or vegetable broth to deglaze (get the brown sticky bits to come off of the bottom of the pot). Continue to stir and add liquid until the onions are very brown and extremely tender.
- Deglaze for the last time with 1-2 tablespoons of cooking sherry, white wine, or apple juice.
- Add the garlic and sauté for a minute.
- Add the Worcestershire, and broth. Taste and see if it needs more “salt.” If so add either a tablespoon of Bragg Liquid Aminos or 1 teaspoon of miso. Bring to a boil, then simmer for about 30 minutes.
- Transfer to individual oven-safe cookware. Top with bread (see millet bread recipe) that has been toasted and 1-2 tablespoons of vegan mozzarella: https://shaneandsimple.com/best-vegan-mozzarella-cheese-melts-stretches/
- Cook under the broiler at 450 for five minutes.
Notes
I bake the millet bread and then get a biscuit cutter to make the bread round to fit in the soup crock.
