French Onion Soup
https://ift.tt/2s5RSG4 French onion soup is one of my favorite comfort foods. For years, I haven’t been able to find a good vegetarian version of it, because it’s traditionally made with beef broth. But since caramelized onions are what make it so flavorful, it seemed like a prime candidate for a meat-free makeover. After lots of testing (and lots of soup), I’m here to tell you that this French onion soup recipe is just as good as any made with beef stock. Swimming with velvety caramelized onions, it’s bold, savory, and delicious. To make it, I turn to my go-to ingredients for adding meaty flavor to plant-based recipes: tamari and balsamic vinegar. As with my veggie burgers and vegan meatballs, they make this soup taste wonderfully savory and tangy. To amp up the flavor further, I add a generous amount of white wine, along with aromatic thyme and garlic. Then, I finish it all off with a French onion soup essential: toasty baguette topped with melty cheese! This French onion soup recipe would be an elegant starter for a holiday dinner, but you could also enjoy it as a meal on its own. Lately, Jack and I haven’t been able to get enough of it, and we’re looking forward to having it on repeat all winter long. Happy soup-making! How to Make French Onion SoupFirst, caramelize the onions. Caramelized onions are what give French onion soup its sweet, rich flavor, so cook the onions for longer than you think you need to, about 1 hour. They should be very soft and golden brown before you move on to the next step. For extra browning, I like to raise the heat from low to medium for the last 20 minutes. Next, simmer the soup. Add the vinegar, thyme, tamari, and garlic to the onions, and stir, scraping up any browned bits stuck to the bottom of the pot. Stir in a few tablespoons of flour, which will thicken the soup as it cooks, and then add the wine. Finally, add the broth and simmer the soup, uncovered, for 30 minutes. Then, toast the bread. Top thin slices of baguette or French bread with grated cheese and bake them in a 450-degree preheated oven until the baguette is toasted and the cheese is melted. For the best results, use a good melting cheese with a rich, nutty taste. I like Gruyere or a combination of aged white cheddar and Parmesan cheese. And finally, eat! When the bread is ready, ladle the soup into bowls. Top each with a toasted slice of bread and thyme sprigs, and enjoy! French Onion Soup Recipe Tips
More Favorite Soup RecipesIf you love this French onion soup recipe, try one of these soups next:
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