VEGAN CHEESY FRENCH ONION SOUP⎜BISTROT STYLE
VEGAN CHEESY FRENCH ONION SOUP⎜BISTROT STYLE is the picture perfect of a French comfort food, this elegant and simple Bistrot soup is so delicious and wonderful it feels like a hug in a bowl.
Hope you like it!
Cheers
CJ
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Ingredients for VEGAN CHEESY FRENCH ONION SOUP⎜BISTROT STYLE:
- 3 large yellow onions
- 1 TBSP miso paste
- 1 liter of veggie broth
- a drizzle of olive oil
- a nob of butter
- 1 TBSP balsamic vinegar
- 1/2 tsp thyme
- 1/3 cup fortified red wine or cognac or regular red wine
- vegan gruyere
- slices of bread or croutons
- sage for garnishing
- salt and pepper to taste
- sweet paprika for garnishing
DIRECTIONS:
- peel and slice the onions
- in a deep pot, melt the vegan butter and the olive oil in medium heat then add the onions, and a pinch of salt and saute them for 20 minutes, stirring so the onions don't burn
- once the onions are done sauteing, add the wine to deglaze the pot, stir
- add the veggie broth and the balsamic vinegar, the thyme, the miso paste, and the black pepper and let it simmer for 15 minutes or more if desired.
- add the soup to an ovenproof bowl, add the slices of bread then cover with the vegan cheese, broil for 3 to 5 minutes.
- garnish with freshly toasted sage leaves
Can be frozen for up to 3 months
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Soundtrack:
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VEGAN CHEESY FRENCH ONION SOUP⎜BISTROT STYLE recipe by Chef Jana Pinheiro
French Onion Soup | Basics with Babish
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French onion soup can be a little fussy, time-consuming, and tear-inducing, but if you've got a few hours on a rainy Saturday, there are few better ways to spend it than in the pursuit of this classic, comforting gratineé.
Recipe:
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Shopping List:
3lb bag Spanish onions
48 ounces high-quality beef broth
Fresh parsley
Fresh thyme
Fresh garlic
Black peppercorns
Cloves (optional)
Parmesan cheese rind (optional)
Olive oil
Dry sherry
Day-old baguette
Kosher Salt
Gruyere cheese
Chives
Best French Onion Soup Recipe - how to make onion soup
How to make French Onion Soup. This onion soup recipe is a great way to use up a lot of onions, and it's an easy soup to prepare, but it will take a little time to cook. The key to great French onion soup is caramelizing the onions into a gooey, rich, golden sweetness. Avoid using a non-stick pan, since this will make caramelizing the onions take longer. Yellow or sweet onions are best for this recipe. Cook the onions down until they begin to release their sugars, brown, and stick to the pot. Sticking to the pot is good when it comes to caramelizing onions. And deglazing the pot with a bit of vinegar or white wine will add fantastic flavor to the French onion soup. In this video, I didn't have to deglaze the pot, but I still added vinegar, just for that flavor zing.
A printable copy of this French Onion Soup Recipe can be found at
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French Onion Soup Ingredients:
4 lg ONIONS sliced into strips
1 Tbsp BUTTER
1 Tbsp OIL
3-5 cloves GARLIC finely chopped
½ tsp ITALIAN SEASONING
1 Tbsp WORCESTERSHIRE
dry WHITE WINE
or VINEGAR for de-glazing
2 cups BROTH
SALT and PEPPER (to taste)
toasted BREAD for crouton
creamy white CHEESE for topping
How to make this French Onion Soup Recipe
Don't use a non-stick pan. Sticking is good for French onion soup.
Use yellow or sweet onions for this recipe, they have lots of sugar and are best for caramelizing.
On medium heat, melt a combo of butter and oil.
Add sliced onions into the pot.
Add salt and mix the onions well with salt, butter, and oil.
Add garlic if you want to, it's optional for you, but it's not optional for me.
Cook, stirring occasionally, until the onions have cooked down and caramelized.
Caramelization will take a while, you can't rush the process.
Keep the heat around medium. Never on high heat.
You're not just cooking the onions, you're cooking the onions down, coaxing out the sugars and turning the onions into
a rich goodness. Turning the heat up to high and searing the onions will not produce the same effect as caramelizing the onions,
so be patient and give the onions time to caramelize...caramelization is the reason French onion soup tastes so good.
After 30-45 minutes, your onions will begin to brown and stick to the pan.
Once the onions turn gooey and have a nice color, add a bit of apple cider vinegar or a dry white wine to deglaze the pan and
free any tasty onion flavor from the bottom of the pan.
If nothing is stuck to the pan, still add a bit of vinegar or white wine; it's just a good idea.
Add dried Italian seasoning, black pepper, and broth.
Add in a little Worcestershire sauce if you like, it's optional, but another good idea.
Stir and bring the pot up to a bubble, reduce down to a simmer, and cook as long as you like, but at least 20-30 minutes.
And that's it, the soups ready.
Whenever you're ready to serve the serve the soup, fill a serving into an oven safe bowl, top it with a toasted crouton, and heap on a mound of
freshly shredded cheese. Gruyere cheese is a nice choice, but any creamy, white cheese will work. I like a combo of Monterrey jack
and Parmesan cheese. Swiss is good, too. Whatever cheese you choose, be generous with it.
Slide the soup bowl under a broiler until the cheese is melted and beginning to toast.
As soon as it cools down to a temperature that won't burn your taste buds, it's ready.
Give this French onion soup recipe a try and let me know what you think, and bon appétit!
Thanks for checking the onion soup recipe out, if you liked it, click a button or two and share it with your friends. I appreciate it!
--Chef Buck