Vegan French Onion Soup

Vegan French Onion Soup Recipe photo by Taste of Home

  • Total Time: Prep: 20 min. Cook: 2 hours
  • Makes: 12 servings

Ingredients

  • 6 tablespoons olive oil, divided
  • 8 cups thinly sliced onions (about 3 pounds)
  • 3 garlic cloves, minced
  • 3 tablespoons finely chopped dried shiitake mushrooms (1/4 ounce)
  • 1/2 cup pinot noir
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons soy sauce
  • 2 cartons (32 ounces each) vegetable broth
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 24 slices French bread baguette (1/2 inch thick)
  • 2 large garlic cloves, peeled and halved
  • 1-1/2 cups shredded dairy-free mozzarella-flavored cheese

Directions

  • In a Dutch oven, heat 4 tablespoons oil over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add mushrooms, garlic, balsamic vinegar and soy sauce; cook 2 minutes longer.
  • Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 30 minutes. Uncover and let simmer for another 30 minutes.
  • Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic.
  • To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

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SOURCE: Taste of Home

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