Vegan French Onion Soup

Mark Reinfeld is one of my favorite vegan cookbook authors, so I’m very excited about his latest book, The 30-Minute Vegan’s Taste of Europe. German bratwurst and moussaka are no match for the creative talents of Reinfeld. He even puts a delicious dairy-free spin on a classically cheesy soup – yes, Mark has created a vegan french onion soup recipe (which he is sharing with us today)!

The 30-Minute Vegan’s Taste of Europe covers eight general cuisines, French, German, Greek, Italian, English/Irish, Spanish/Portuguese, and European fusion, and includes 150 plant-based vegan recipes. Most of the recipes are gluten-free or can easily be adapted to gluten-free (like this vegan french onion soup – simply use gluten-free bread).

To keep this vegan french onion soup allergy-friendly, use nutritional yeast or reach for a cheese alternative like Daiya or Galaxy shreds. They are made without gluten and without the top eight food allergens.

Vegan French Onion Soup

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

From the book The 30-Minute Vegan’s Taste of Europe by Mark Reinfeld. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2012. www.dacapopresscookbooks.com. Photo credit is: Sea Light Studios

Author: Mark Reinfeld

Serves: 6 to 8 servings

Ingredients

Soup:

• 2 tablespoons olive oil or vegan butter
• 2 large yellow onions, sliced thinly (4 cups)
• 1 teaspoon sea salt, or to taste
• ½ teaspoon freshly ground black pepper
• ¾ cup red wine, or 1 cup sherry
• 1 tablespoon balsamic vinegar
• 6 cups vegetable stock
• 3 sprigs thyme
• 2 bay leaves
• 5 sprigs flat-leaf parsley
• 1 cup grated vegan mozzarella- or Cheddar-style cheese, or ½ cup nutritional yeast, or to taste

Croutons:

• ½ baguette (white, wheat, or gluten-free)
• 2 tablespoons olive oil
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Prepare the soup: Place the olive oil in a large pot over medium-high heat. Add the onions, salt, and pepper, and cook for 5 minutes, stirring constantly. Add the wine and vinegar and cook for 10 minutes, stirring frequently and adding small amounts of vegetable stock if necessary to prevent sticking.
2. Lower the heat to medium, add the vegetable stock and herbs to the pot, and cook for 15 minutes, stirring occasionally.
3. Meanwhile, prepare the croutons: Set the oven to broil and oil a baking sheet. Slice the baguette into ½-inch slices and place on the prepared baking sheet. Baste with olive oil and sprinkle with salt and pepper. Broil for 5 minutes, or until the bread is crispy.
4. To serve, remove the bay leaves and thyme sprigs. Pour the soup into oven-safe bowls, add a baguette slice, and sprinkle the top with vegan cheese. Place under the broiler until the cheese melts, about 5 minutes. If you do not have oven-safe bowls, simply top with the cheese before serving.

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