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French Onion Soup
From: Karen C. Greenlee

Serving Size: 6

As most of you know, French Onion Soup is usually made with b**f broth.
For that reason, I haven't even had any since before I was 10 years old!
My husband is going to have to be my taste-taster for this recipe (haven't made it yet).
I thought I would experiment by making one version with this recipe and another using "McKay's B**f-Style Broth and Seasoning" in place of b**f broth.
Of course, vegetable broth could be used to.
If anyone tries this, let me know what you think, okay? Bouquet Garni:

  • 3 bay leaves
  • 12 peppercorns
  • 10 to 12 parsley sprigs
  • 1 sprig fresh thyme or 1 tsp. dried
  • 2 cloves or 3 garlic (whole)
Soup:
  • 4 cups to 6 c. thinly sliced onions
  • 2 teaspoons olive oil
  • pinch salt
  • 6 cups water or vegetable stock
  • salt, soy sauce, or light miso to taste
  • sliced scallion or minced parsley -- for garnish
  • 4 slices to 6 slices French bread -- toasted
Make a bouquet garni by placing bay leaves, peppercorns, parsley, thyme, and garlic in the center of a 12" square of cheesecloth, and tying the cloth's ends together. Set aside.

In a heavy pot, saute onions in oil over medium-low heat.
Add salt to prevent sticking, and stir frequently.

Cover pot with a lid, but leave it slightly ajar.
Onions should saute for 30 minutes to 1 hour.
They will reduce to about a third of their original volume and become sweet and golden.

Add water or stock along with the bouquet garni.
Simmer at least 30 minutes.
Remove bouquet garni.

Season soup with extra salt, soy sauce, or miso if desired.
Place in bowls and top with French bread.
Garnish with scallions or parsley.
Serve hot.

NOTES :
Adding a light miso will give this soup extra flavor.
Place a tablespoon in a cup, add some of the hot soup, stir to dissolve, and pour miso-broth mixture back into stock.
Add more if desired.