Sep 29, 2013
Vegan French Onion Soup + a Secret Ingredient
Have you ever ordered French Onion Soup at a restaurant and felt as though you were served a bowl of pure SALT? I have. Almost every time. Why? Why do chefs feel the need to over-salt onion soup??? I don’t get it. Well, I say JUST MAKE YOUR OWN. It’s so easy. This recipe does have some sodium added from the tamari and also from miso. But nowhere NEAR the amount that I’ve endured in restaurant versions.
- 3 large, sweet onions
- 2 TBS tamari (adjust to taste)
- 3 TBS mellow white miso
- 2 TBS Bragg Organic Sprinkle seasoning (no exceptions… this creates the flavor profile! You can find this in most supermarkets or online)
- 1 TBS fresh or dried thyme
- 1 TBS low-sodium veggie base
- 1 TBS date or coconut sugar
- ¾ cup dark beer
- 3 slices Daiya brand provolone-style cheese (You can use more if you like. I try to minimize my use of processed foods.)
- 3 slices whole grain bread, toasted and cut into squares
- Black pepper, fresh thyme and paprika for garnish
- Slice onions thinly and place in a soup pot.
- Add water, just enough to cover the onions.
- Add the tamari, Bragg seasoning, veggie base and sugar and simmer until the onions are very tender.
- Add the beer and simmer another 10 minutes to cook off the alcohol.
- Turn the heat off and take the pot off the burner.
- Toast and slice the bread.
- Add the miso to the soup when it has cooled off some. Hot is okay, but not boiling hot. This is to not destroy the beneficial probiotics in the miso.
- Portion the soup into 3 large soup crocks.
- Top each with the toast pieces and a slice of the “cheese.”
- Sprinkle some paprika and freshly-grated black pepper on the cheese and place the crocks under a broiler until the cheese is all melty and bubbly.
- Serve. Be careful! Those guys are hot.
Makes 3 bowls. Enjoy!