The vegan version of French Onion soup is just as good! This is not a quick soup to make – you need some time, as time is the key to making this delicious. A good one to have simmering away while you are working on other things. Keeps well in the freezer. The bonus is that onions are so good for you (anti-inflammatory, increase bone density, improve immune system, regulate blood sugar, skin and hair health etc)
“The best kind of onion soup is the simplest kind.” Ambrose Bierce
French Onion Soup
8-10 brown onions
2 cloves garlic
4 cups vegetable stock
2 tablespoons olive oil
1 tablespoon olive spread
1 tablespoon plain flour
salt and pepper to taste
crouton (slice of baguette – toasted in a pan with olive oil)
fresh herbs to garnish
Peel and slice your onions. Place into a pot with the garlic, olive oil and olive spread. Cook on very low heat, stirring now and then for about 30 minutes until they start to caramelise. They will reduce down to 1/3 their original volume. Once this happens add the flour and cook for a further 2-3 minutes. Add the stock and stir to combine. Simmer very gently for another 30 minutes or more. Serve with the crouton and fresh herbs. Add salt and pepper to taste.
Anything else I should know?
The most simple soup – letting the onions speak for themselves. You can add dry white wine, fresh herbs or balsamic vinegar to this if you like more flavour. I think this is perfect just as it is.