This easy recipe for vegan French onion soup is absolutely wonderful, and you won’t miss the beef broth! You can choose sweet red or white onions, with leeks adding another layer of flavor. Take your time cooking the onions, as caramelizing gives the soup incredible body and flavor. Instead of cheese, serve the soup with thick rounds of toasted rustic bread and olive oil.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
- 3 tablespoons olive oil
- 6 sweet red or white onions, peeled, cut in half vertically, and sliced ¼” thick
- 4 cloves garlic, chopped fine
- 3 leeks, white parts only, chopped
- 2 medium Yukon gold potatoes, peeled and chopped into ½” chunks
- 1 bay leaf
- 2 quarts vegetable stock, or spring water
- 2 teaspoons tamari
- 1 tablespoon finely chopped fresh thyme
- Sea salt and freshly ground pepper
Preparation:
In large soup pot, heat oil over medium heat. Add onion and garlic, and sauté, stirring occasionally, until the onion is golden brown and caramelized, about 15 minutes.
Add the leek, potato, and bay leaf. Stir vegetables, and then add stock and tamari. Bring to a boil, cover the pan, reduce heat and simmer 30 minutes, until vegetables are tender.
Add thyme, sea salt and pepper to taste. Cook an additional 5 minutes. Remove bay leaf, and serve.
Makes about 6 servings.
Copyright 2010 by Jen Hoy
