French Onion Soup – Paris Style

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My hubby happened to get very sick on the same weekend I planned to make Vegan French Onion Soup so I guess everything does happen for a reason because I’m convinced this soup is what cured him.


It’s delicious, nutritious, comforting, very very easy to make, and so soothing! You MUST try this at home. It tastes just as great as restaurant style French onion soup but it’s healthier, cheaper, and delightful to enjoy curled up on your couch this weekend!

Let’s get started because it takes 16 hours to make. Haha, don’t panic you’ll be sleeping most of that time.


 


 

French Onion Soup - Paris Style

  • Servings: 4-6
  • Time: 16 hours
  • Print

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What You’ll Need:

3 medium onions – sliced thin

2 tablespoons olive oil

2 tablespoons earth balance (vegan butter)

Salt & Pepper (about a tablespoon of each)

6 cups Vegetable Broth – low sodium

2 sprigs fresh thyme

3 tablespoons balsamic glaze or 1/4 cup balsamic vinegar

1 shot of Jack Daniels Whiskey

1 Baguette

Follow Your Heart Vegan Provolone Cheese

A Slow Cooker

A baking sheet


1. Start the night before you want to eat this and add onions, salt pepper, olive oil, and vegan butter to your slow cooker. Set it on low for 10 hours and go to sleep.

2. The next morning your onions should look browned, totally caramelized, and smell like MMMMMH! Add 6 cups vegetable broth & 2 sprigs of fresh thyme. Set it on low for 6 hours. Go to work, or yoga, or the mall, or back to sleep.

3. When your soup is almost ready, add balsamic vinegar & whiskey and allow it to cook out for at least a few minutes.

4. Slice the baguette and place on a baking sheet and pop in the oven on 350 for 2 – 3 minutes.

5. Remove from the oven, flip over and top with lots of vegan cheese. Place it back in the oven for about 3 minutes on broil until the cheese is melty and bubbly.

6. Pour soup in cute bowls and top with a few baguettes!

 

That’s all!


Enjoy it veganly much!

note: if you have oven safe ramincans you could totally bake the bread and cheese right onto the soup the traditional way but I like to do them separate for 3 reasons:

1. I don’t have oven safe ramincans

2. The toast will stay crispy until you’re ready to dunk and eat.

3. You can have more than just the one piece of bread that’s on your soup and I always vote for more bread when possible.

4 comments

  1. So delicious

    On Wednesday, February 24, 2016, Greens & Fries wrote:

    > GreensandFries posted: “My hubby happened to get very sick on the same > weekend I planned to make Vegan French Onion Soup so I guess everything > does happen for a reason because I’m convinced this soup is what cured him. > It’s delicious, nutritious, comforting, very very easy to ” >

    Like

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