It's okay to make dietary mistakes, it's a process!
Did you know French onion soup is not vegetarian? It is actually made with beef broth! If you are on a diet or transitioning to a diet that eliminates food groups, you know as well as I that sometimes we get deputed in what we think something is made of, and what it actually is. For me, French onion soup is a perfect example. When I went plant-based back in 2018, I decided to officially give up all meat consumption. Although, somehow this little soup snuck by me on those occasional dinners out when I would splurge on this savory dish.
It wasn't until I tried making it at home until I realized that yup, it is in fact made with beef broth and all of a sudden it felt like my whole life was a lie! It is easy for us to be hard on ourselves during those "ah-ha" moments, or more like "palm to face moments". But I have changed my mindset on this, instead of getting upset with myself, I get even. And with that I present to you a even more delicious vegetarian version of French onion soup that will leave you drooling for more.
P.S. I haven't found a vegan melty gruyere alternative yet but I will keep you posted as soon as I do!
Ingredients
4 white onions
4 cloves of garlic
6 cups of vegetable stock
1/2 cup of white wine
1/2 cup of water
3 tbsp of vegan butter
3 sprigs of rosemary
6 sprigs of thyme
2 bay leaf's
1 tbsp of sugar
1/4 tsp baking soda
1 tsp of salt (to taste)
1 tsp of pepper
A French baguette or other slice of crusted bread)
1 block of gruyere cheese
Preparation
1. Add sugar to a Dutch oven over medium heat and cook until sugar has caramelized, turning into a brown liquid caramel, roughly 2 minutes.
3. Add finely sliced onions and coat evenly, stirring constantly, roughly 1 minute.
4. Add butter, baking soda, and salt.
5. Continue to cook onions, letting the brown coating build up on the bottom of the pot. When the bottom is brown, pour part of the water in the pan, scrapping the burnt edges, repeat 2 - 3 times. This takes roughly 30 minutes.
6. Add the white wine, vegetable stock, bay leaves, thyme, and rosemary to the pot. Bring to a boil then reduce to a simmer for another 15 minutes. Season with salt and pepper and remove herbs.
7. Pour soup into a broiler-proof bowl or mug, add a slice or two of French baguette on top of the soup. Then cover with grated cheese and broil at 425 degrees for 2-3 minutes or until the cheese is melted, is bubbling, and begins to brown.