Some things are worth the wait, which is exactly how we feel about our take on traditional French Onion Soup. We realize it’s not exactly a weeknight recipe (case in point: properly Caramelized Onions take about an hour to cook!) but the final product will convince you it’s worth spending a Sunday afternoon tending to this otherwise low maintenance cold weather classic.
The final product? Rich, soul warming, fully satisfying on every level. We love ours topped with Cheese Baguettes to up the “wow” factor (we recommend Miyoko’s VeganMozz in this recipe, but feel free to sub in your favorite non-dairy cheese!).
Recipe and image courtesy of by CHLOE. Chef Contributor, Lauren Kretzer.
¼ cup extra virgin olive oil
3 large onions, sliced (about 8 cups)
1 bay leaf
½ cup brandy (or cognac)
1 cup white wine
7 cups vegetable stock
1 Tbsp tamari
2 tsp sea salt, plus more to taste
¼ tsp freshly ground black pepper
vegan mozzarella (we like Miyoko’s VeganMozz)
In a large Dutch oven or soup pot, heat extra virgin olive oil over medium heat.
Add sliced onions and bay leaf and lower heat to medium low.
Cook, stirring only very occasionally (every 6-7 minutes), until onions are a deep golden brown, about 1 hour.
FRENCH ONION SOUP
In the same pot, add brandy and let simmer for 5 more minutes, scraping the bottom of the pot to loosen any brown bits.
Add white wine and simmer an additional 10 minutes.
Add vegetable stock, sea salt, freshly ground black pepper and tamari and simmer, uncovered, for 25 more minutes.
Discard bay leaf and season to taste with additional sea salt and freshly ground black pepper, if needed.
Place baguette slices on a rimmed baking sheet.
Top each slice with a slice of vegan mozzarella and place in oven to broil until bubbly and golden brown, about 5 minutes.
NOTES + SERVING TIPS
Ladle French Onion Soup into individual bowls, and top with a piece of Cheesy Baguette on top. Serve immediately.
French Onion Soup will keep, refrigerated, in an air-tight container for up to 1 week, or frozen for up to 6 months.