Can you believe this week is already Thanksgiving week? It’s so early this year, which makes it feel like we are already at the end of November!
Being that it’s such a big food week, you might expect a very holiday-themed recipe today, but I’m not always so predictable. With onions as the key ingredient this week, I found myself with French inspiration instead of American.
This is one of Kirk’s favorite soups – one that when it’s on the menu I know he’ll be ordering it. Do you know what tastes very meaty, but is 100% plant-based? Mushroom stock! I don’t see this at the store very often, so I thought this was a great opportunity to make our own. I search for a recipe online and used this recipe to make a big batch in the slow-cooker. I was so impressed at the flavor in this homemade version – we’ve already made two batches of it!!!
Other than the stock, the caramelized onions are the most time consuming part of this soup. If you’ve made them before, you’ll remember it’s not much active cooking time, but you do need to be patient while they cook.
I had two non-veggie taste testers in the kitchen this weekend (Kirk & Laura) who can vouch for the authentic flavor of this soup.
French Onion Soup
by
Keywords: sauté appetizer soup/stew side vegan vegetarian nut-free onion French
Inspired by Alton Brown’s French Onion Soup
Ingredients
- 2 tablespoons non-dairy margarine (like Earth Balance Butter Sticks)
- 5 onions
- 6 cups mushroom stock
- 2 bay leaves
- 1 teaspoon dried basil
- 2 sprigs thyme
- 1/2 teaspoon white pepper
- 1 cup red wine
- 1 teaspoon salt
- 1 french baguette
- 1 Daiya Jack Wedge
Instructions
In a large pan, melt non-dairy margarine over medium heat. Add onions and stir to coat. Allow to cook without stirring for 25 minutes.
After initial 25 minutes, stir well and cook for an additional 10-15 minutes, stirring occasionally. You’ll know the onions are done when they are soft and brown.
As the onions are almost caramelized, heat the mushroom stock over medium-high heat. Add bay leaves through salt. Add onions and simmer for 20 minutes. Remove thyme sprigs & bay leaves, before transferring to bowls for serving.
To make topping, cut baguette into 1/2-3/4 inch thick slices. Top with cheese slices and toast for about 5 minutes in a toaster oven. Turn to broil for an addition 3 minutes, or until cheese starts to brown and melt. Place cheesy baguette directly on top of hot soup and serve immediately.
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Questions for you:
- What’s your favorite soup?
- For Thanksgiving, do you stick with traditional dishes?
{ 27 comments… read them below or add one }
YES!!! I love French Onion Soup and it’s been so long since I’ve made it. It might be time to try a new recipe, huh? ;)
Katie @ Talk Less, Say More recently posted..Music Monday / Lord Huron & my BLENDS!
It’s been a really long time for me too and now I remember why I liked it so much – so yummy and warm! :)
It had been so long since I had it, I had forgotten how delicious it is – definitely try it! :)
And I’m BACK! I’ve been trying to get my act together for weeks now so I could participate in MMAZ again…I’ve missed you guys so much! And my recipe even fits the bill for Thanksgiving as well! Yay!
I’m loving this onion soup recipe, but I’m even more intrigued by the mushroom stock! I’ve made my own turkey and veggie stocks, but never mushroom. Can you do anything with the mushrooms after it’s done or are they pretty much mush afterward?
Hope you and Laura (and Lauren) had a great weekend! From what I’ve seen on Instagram, it looks like it’s been pretty flippin fantastic! So jealous!
Heather @ Kiss My Broccoli recently posted..Caramelized Onion, Cranberry & Kale Saute
Yay – welcome back!! Mushroom stock is going to be a new staple in our house, I already know. They mushrooms are all mush at the end, so I’m not sure I would use them for anything else. :)
I love when I stumble upon mushroom stock, as my favorite mushroom soup from my hometown (Kennett Square, PA-Mushroom Capital of the World) is actually NOT the traditional cream-based, but a broth-based soup. Anyways, all I really want to say is this looks DELICIOUS, and I’ll have to investigate mushroom broth, considering the rate at which I consume mushrooms in their whole form. [Odd, as I hated mushrooms as a child...]
Sarah @ The Smart Kitchen recently posted..Vegan Onion Dip [MMAZ]
I WILL be trying this, I love French onion soup and have not had it in SO long… this was a super fun week for me. I love onions…
Kristina recently posted..triple onion veggie tower
oops, I must not be awake yet, I didn’t mean to reply… (hi Sarah!)
Kristina recently posted..triple onion veggie tower
Good morning :)
Sarah @ The Smart Kitchen recently posted..Vegan Onion Dip [MMAZ]
And then you have to tell me if you love it as much as we did. I already know this will be made again!!
I am addicted to mushrooms – I think I’ve eaten my weight in them over the past few days. I love that your hometown is the mushroom capital of the world. That is just awesome!
YES! This sounds amazing!
Linz @ Itz Linz recently posted..Vlog: New Workout Routine
Thanks Linz!
I was on the same wavelength as you — french onion soup! For an American inspiration, I think I would have made onion rings.
Kovas – 50 States Of Wine recently posted..Meatless Monday: French Onion Soup
Great minds think alike! :) I actually considered onion rings with a fun sauce – maybe that will be a future project!
I am SO lucky to have been a taster for this one. SO good!!! I could drink this… wish we didn’t eat it all yesterday! :)
Laura @ Sprint 2 the Table recently posted..Comment on Banana S’mores Protein Pancakes by Kammie @ Sensual Appeal
And I was so happy you were there to help verify the flavors! :)
I’m a sucker for good french onion soup (well, anything with caramelized onions, but especially when they take on soup-form). Kinda thought it was one of those things that just didn’t exist vegan-wise, but you’ve proved me wrong! Love the idea to use mushroom stock, it does have such fabulous flavor.
Allie recently posted..Hot Pockets, All Grown Up
I still maintain that there’s nothing I can’t veganize – it’s a fun challenge and so far so good! :)
This looks so yummy! French onion soup is my bf’s favorite.
I looove my grandma’s chicken soup or any “orange soup” – squash, carrot, sweet potato based.
I’ve also been addicted to this white bean and chard soup we have at work sometimes.
And I like my soups chunky so I love that our recipe here looks like there is a nice chunky texture to it.
Ashley @ Freckles and Spice recently posted..Marvelous Monday – Finally!!
White bean and chard soup sounds awesome – it has that thick texture that really warms you up! All the onions in french onion soup certainly add texture.
This looks amazing. My hubby loves French Onion soup!!
Brittany @ Delights and Delectables recently posted..Thanksgiving Eats and Treats
And gluten free if you use the right bread, right? I’m going to be thinking of other mushroom stock recipes now, just so I can keep eating it. :)
Yum! Thank you sooo much for introducing me to mushroom stock! I went right out & bought some yesterday for one of my Thanksgiving meals, but wound up using some in our mac & cheese last night! I had to give you a shout-out on my blog today. It was amazing!! Thank you, thank you! :)
Blessings,
Heather
Heather recently posted..Honey’s Macaroni & Cheese (gluten free, vegan)
Happy to share. And now I have to see how you incorporated it into vegan mac & cheese, that sounds fantastic!
This looks great! We tend to exclusively order this soup out because this is the kind of soup I leave to a professional. I may have to make an exception to try it with the mushroom stock instead though…
Kim @ Wonderings recently posted..A little early and a lot thankful
Hey I just wanted to point out that a mushroom is not a plant. It is a fungi. great recipe it turned out fantastic.