French Onion Soup {MMAZ #15}

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.

french onion soup

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!!!

french onion soup

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

french onion soup

by Heather Blackmon

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.

carmelized onions

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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And now it’s time to see what onion creations you guys came up with for the week! Maybe someone else will have a more American recipe for Thanksgiving week?

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Questions for you:

  • What’s your favorite soup?
  • For Thanksgiving, do you stick with traditional dishes?
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Comments

  1. says

    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 SauteMy Profile

    • says

      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. :)

  2. says

    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]My Profile

  3. says

    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 UpMy Profile

  4. says

    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!!My Profile

    • says

      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.

  5. Heather says

    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)My Profile

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  1. [...] milk & stirred. Next came my secret weapon – mushroom stock! Yesterday, I learned from Heather (Better With Veggies) that mushroom stock is a perfect plant-based substitution for a meaty taste! I purchased some [...]