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sweet caramelized onions, a rich broth,
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a baguette slice, and vegan gray cheese.
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This little bowl is the French onion
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soup that vegan dreams are made of.
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Welcome back. If we haven't met yet, I
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am Steph, and I love shattering people's
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expectations of what vegan food should
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taste like. If that sounds like fun to
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you, you are in the right place. So,
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let's get started. Okay, so first we're
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just going to start by slicing up three
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pounds of onions and mincing three
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garlic cloves. My garlic cloves are a
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little small, so I'm actually using
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four. You also want to make sure that
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you have prepared some vegan grayer
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cheese in advance and shredded it,
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unless you want to use storebought vegan
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cheese, which you can do that, too. I
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will put a link in the description to
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the video with the gray recipe if you
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want to check that out. Okay, so next
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you just want to get a heavy bottom
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stock pot and add 1/4 cup of vegan
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butter. Um, heat that up on medium heat.
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Let it melt. And then you're just going
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to add your onions and toss them with a
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wooden spoon. You're going to keep
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stirring occasionally until the onions
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are nice and soft. And then we're going
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to reduce the heat to medium low. If
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your onions are starting to turn brown
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within, you know, 5 to 10 minutes, then
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your heat is too high. you want to turn
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it down. Our goal here is to caramelize
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the onions, get them nice and sweet. We
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don't want to brown them. So, depending
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on your stove top and your pot, um
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caramelizing this many onions can take
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between an hour to an hour and a half.
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Uh you don't need to be stirring them
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the whole time, but you do want to check
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on them occasionally. Give them a stir,
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and if the pot is drying out, you can
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just add a little bit of water or even
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some vegetable broth to delaze it. Okay,
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so now that these onions are nice and
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caramelized, I am going to add the
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garlic. And I'm going to let it cook for
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another minute. Um, and then I'm going
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to add in 2 tablespoon of flour. I'm
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going to let that cook for a minute
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longer. Just stirring here and there. So
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next we're adding in half a cup of vegan
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cherry, six cups of low sodium vegetable
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broth, two tablespoons of low sodium soy
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sauce, one teaspoon of vegan warters
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shire sauce, two bay leaves, two thyme
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sprigs, half a teaspoon of salt, and 1/4
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teaspoon of black pepper. So we're going
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to mix that all up, then bring it to a
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boil and reduce the heat to simmer it
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for 45 minutes. Before my simmer is
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done, I am going to preheat my oven to
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400° Fahrenheit. And I'm going to brush
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some baguette slices with olive oil. So,
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for each small bowl of soup that you
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want to eat, you want to prepare one
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baguette slice or two baguette slices
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for a larger bowl. And I'm just going to
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pop these on a baking tray and toast
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them for 3 minutes on each side. After
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you take the baguette slices out, you're
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going to turn the broiler on in your
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oven and let that heat up. All right.
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So, once your soup is ready, you're
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going to get some oven safe bowls, put
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them on a baking tray, and you're just
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going to fill them up with soup. Going
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to put some soup into each bowl, and
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then top the soup with a baguette slice.
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And then top that with your grated vegan
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gray. You want to make sure that your
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oven rack is positioned so that the top
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of your cheese is about 6 to 8 in below
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the broiler. Then you want to put the
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bacon tray with bowls of soup under the
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broiler and watch it very carefully
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because it could melt in less than two
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minutes, three minutes. You want to take
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it out as soon as it gets melty and
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starts turning brown.
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This soup is just such a great
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combination of this rich broth and the
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sweet onions and then the melty cheese
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on top. If you try it, let me know what
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you think. All right, well that is all
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for this week. If you made it this far,
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thank you so much for watching all the
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way through to the end. And I do want to
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let you know I have a lot of fall and
4:16
holiday content coming up. So, if you
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are looking for some plant-based
4:21
inspiration, go ahead and hit subscribe
4:23
to make sure you get all of my newest
4:26
stuff. See you next time.
