Need an easy weeknight dinner idea? Look no further than this vegan update to a classic recipe along with French onion soup cups for you to shop.
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Spring is here, and with the warmer weather comes a host of new seasonal produce to indulge and delight your senses. If you’re one to peruse your local farmer’s markets, you’ve likely noticed new vegetables and herbs in the stalls. One herb that is coming into its ideal harvest season is thyme. Paired with caramelized onions it is the star of the classic French Onion Soup. What was once considered peasant food, because of the low cost and abundance of onions, quickly became a desirable appetizer that made its way into the royal court of Versailles. Today, the soup is a savory beginning to any meal and has become popular with the addition of French onion soup cups.
Traditional onion soup recipes might call for beef broth or bread or croutons loaded with cheese. As a publication known for its rallying cry to live a sustainable lifestyle, we’ve taken a traditional recipe and made it vegan. The reason is that according to the United Nations, switching to a plant-based lifestyle can reduce an individual’s annual carbon footprint by up to 2.1 tons with a vegan diet or up to 1.5 tons for vegetarians. Even adopting one meat-based meal to a plant-based meal a day can make a difference. And with a mostly plant-based ingredient list, this soup is a delicious and easy meal to make that switch.
The other sustainable highlight of this soup is that the fresh ingredients can be found at most local farmers’ markets. Thyme is coming into season, and onions are still in markets from the late summer harvest. So, you’ll likely see these ingredients coming from local farms now. The United Nations also suggests that shopping and eating locally can help reduce the food miles traveled and can help an individual save up to 1.1 tons of carbon emissions annually.
We’re fans of warm soups at The Wellness Feed. Like the original beef-broth version, this version is packed with flavor and is easy to make. And, if you don’t have a French onion soup bowl, there are several new and vintage options for you to shop and love below.
French Onion Soup Pots
This recipe is inspired by the French Onion soup recipe from Pauline Parry, the founder of Good Gracious!, an award-winning catering company based in Los Angeles. Pauline shares a taste of life in her most recent book, My Culinary Love Story which follows her journey as a newly-minted divorceé to a woman living in Los Angeles with the love of her life. Each act of her journey is told through a delectable entree, mouth-watering dessert, or a savory side. And all of it is paired with great wine. Pauline’s humor and fabulous take on life are evident through her tale of love and food that is made complete with her recipes.
With a nod to French cuisine, a lot of Pauline’s recipes are dairy and meat-heavy. Those seeking to embrace a plant-based lifestyle can still indulge in the recipes. Meat can be swapped for mushrooms, cauliflower, or in some cases beans. In the case of the French Onion Soup, mushrooms are added for flavor, and cheese is swapped for its vegan counterpart. Simple. Sweet. And, just as enjoyable.
Vegan French Onion Soup
Equipment
- 1 Dutch Oven
- 6 French Onion Soup Pots
Ingredients
- 3 Tbsp Olive, Coconut, Avocado Oil
- 4 Medium to Large Yellow Onions
- 3 Garlic Cloves minced
- 1 Cup Shiitake Thinly Sliced Mushrooms Shiitakes are rich in polysaccharides like lentinans and other beta-glucans. These compounds protect against cell damage, help your immune system
- 3 Tbsp All-purpose flour or substitute for 1 Tbsp arrowroot powder
- 2 Sprigs Fresh Thyme Leaves
- 2 Bay leaves
- 1 Cup Red Wine
- 4 Cups Vegetable Broth
- Pinch Salt
- Pinch Freshly Ground Black Pepper
Instructions
- Add the oil to a large pot over medium heat
- Add the onions, garlic, bay leaves, thyme, and season to taste with salt and pepper.
- Cook for about 25 minutes or until the onions are very soft and caramelized.
- Add the wine and bring to a boil. Then, reduce the heat and simmer for about 5 minutes, until the wine is evaporated and the onions are dry.
- Discard the bay leaves and thyme springs.
- Dust the onions with flour (or arrowroot) and give them a stir.
- Turn the heat down to medium-low and cook for 10 minutes.
- Add the broth and bring the soup to a simmer. Cook for 10 minutes.
- Arrange the bread on a baking sheet in a single layer. Spring with your choice of cheese. Broil until golden brown.
- Ladle the soup into bowls and top with the bread to serve.