French Onion Soup

When L was young, she hated onions. It didn’t matter if they were raw, sautéed, caramelized, hidden in with other ingredients—she hated them. Well, one of her dad’s favorite dishes is French Onion soup. Every now and then she would try some of his soup while they would be out to eat and she slowly started liking just that. Eventually she began to enjoy all kinds of onions, no matter the preparation, and you can probably guess…she loved French Onion, too. As with many of her other old beloved foods, she had to veganize it. Hey, just because we decided to live a cruelty-free, eco-friendly life doesn’t mean we have to give up our favorites.


For the soup (makes 4 cups):

1 ½ – 2 cups slivered yellow onion
1 large garlic clove, minced
3 tbsp vegan butter
½ tsp fresh thyme (just the leaves)
¼ tsp black pepper
1/2 tbsp vegan Worcestershire (optional)*
1 carton or 32 oz vegetable broth
Vegan mozz cheeze (store bought or follow below)
Nutritional Yeast (aka nooch)**
Everything French bread, cut into ¾ inch slices & toasted

For the cheeeeeze (makes just under 2 cups):

1 cup raw cashews (soaked for at least 2 hours or boiled 30 minutes)
1 + 1/3 cup water
2 tbsp arrowroot powder
2 tbsp nooch
2 tbsp white wine vinegar
1 tsp sea salt

In a large pot over medium heat, melt the butter and add the onions. I like my soup super oniony, so I use the full 2 cups. Cook the onions, stirring occasionally, until almost all are browned and flimsy—about 20 minutes. When they look nearly finished, add the garlic. Once the onions have reached the desired color, add the broth, thyme, and pepper. Cover and simmer on low heat for 30 minutes.

When the soup has been cooking for about 20 minutes, turn oven broiler on high and also put a medium saucepan over medium heat on the stove. Throw all the cheeze ingredients into a high speed blender and blend for 1-2 minutes until smooth. Once the saucepan has had time to heat up, transfer the mixture into the pan. Whisk continuously until it takes on a gooey consistency; should be about 5 minutes. The mozz thickens very quickly when it cools so it is important to do this right before pouring it over the soup.

This next step is up to you. You can choose to prepare all of this in a casserole dish or individual bowls. Whichever you decide, pour the soup in and place the toast on top. I like to push the bread down a bit to soak up the soup. Then, with a spoon, spread the cheeze overtop the toast and lastly sprinkle with nooch.

Place the casserole dish or bowl(s) on a baking sheet and place in the oven with the door slightly cracked***. When the top begins to brown, it’s time to take it out.

Now, this dish isn’t the slightest bit good for you, but what’s the fun in always eating healthy? You’ll need a knife for this soup.
DIG IN.

Notes:

*This soup is deeelicious with or without the vegan Worcestershire. This ingredient is to help give the veggie broth a beefy flavor, seeing as standard French Onion is made with beef broth.
** Out of the loop on nooch? Check out this Cashew-Tofu Ricotta where we touched base on it.
*** Be very careful when working with the broiler setting! It’s best not to walk away from the oven when using this feature. This high top-heat can burn your food in no time at all. Trust us.

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