Time for another vegan food recipe I think. If you’ve been reading this blog more than once I hope you’ve come to the understanding that veganism for me should be easy.
I admire the outstanding vegan chefs out there who can do wonders with all sorts of ingredients, many ingredients, and many hours in the kitchen. However, most of us are working stiffs who have maybe an hour at most from prep to dinner service at home.
We need things that are tasty, simple and easy to make. Those foods and those vegan recipes are the kind of vegan recipes that I share with you here. Only easy vegan recipes, or simple vegan recipes for the layperson like you and me.
If you’re a Michelin vegan chef I’ll come and visit your restaurant, there’s nothing to read here.
With that said, let’s make an easy, simple but super tasty vegan French onion soup today. Here’s how to make vegan onion soup with this best tasting vegan French onion soup recipe.
You will need to serve 4:
1/4 cup margarine
3 onions thinly sliced
1 tsp sugar
1 tbsp of all purpose flour
5 cups of vegetable broth – I use water with vegetable bouillon powder or cubes
1/2 cup red wine – non alcoholic wine is fine too
1 French baguette – thin or fat it’s your choice
1 cup or more of Daiya cheese – again, your choice of white or orange
In a 4 quart or 1 gallon saucepan melt margarine over a medium heat. Stir in the sugar and onions and cook until golden brown. Might take around 10 minutes.
Add the flour and mix well until all the onions and pan juice has been well mixed with the flour. Add in the veggie broth and the wine and mix well. Heat until boiling. Once boiling reduce heat to a simmer and cover and let simmer for 10 minutes.
Cut 1 inch thick pieces of bread off of the baguette and toast in a bagel toaster or toaster oven or regular oven. If toasting in oven, toast at about 350 until browned on both sides. Serve the remaining bread with the soup as an accompaniment.
After soup has simmered for 10 minutes ladle it into 4 large (12 to 16 ounce) oven proof soup bowls. Place one slice of toasted baguette floating on top of the soup in each soup bowl. Layer with about a quarter of a cup of Daiya cheese.
Cover the soup bowls or not – doesn’t really matter – and place in a preheated oven of 425 for about 10 minutes or until cheese is nicely melted. For easier handling you might place the soup bowls on a cookie sheet before placing in the oven.
Serve with the leftover French baguette and tell me this isn’t the best tasting French onion soup recipe you’ve ever had vegan or not! Besides, no cholesterol, lower in calories and fat than the regular French onion soup.
Vegan French onion soup nutritional information per serving: ~470 calories (based on using 2 bouillon cubes with the 5 cups of water and medium sized baguette slices of 4″ x 2 1/2″ x 1 3/4″), 20grams total fat, 0mg cholesterol, 4grams dietary fiber and 10grams protein.
Compared to traditional French onion soup nutritional information (using butter, beef broth and swiss cheese slices – 2 per serving): ~740 calories, 29grams of fat, 89mg cholesterol, 4grams of fiber and 33grams of protein.