In my pre-veggie days, I used to love Panera's French onion soup. I have fond memories of Sam and I during our college days sitting in Panera, each of us digging into a bowl of this goodness, soup sloshing over the sides of the bread bowl, in pure soup and carb bliss. I mean really, can anyone actually eat a bowl of French onion soup without boatloads of bread?
Now since ditching meat over 5 years ago, I still miss this soup. French onion soup is traditionally made using beef broth, so its a no go for those avoiding animal products.
Until now! And did I mention its made using very few ingredients? And it comes together very easily? And (I think) it tastes so much better than the real deal? Seriously. It is delicious people.
It may even bring a tear to your eye. Or maybe that's the onions talking. No matter, you will be in pure soup bliss while devouring this tasty soup, and bread. Please don't forget the bread!
Add 2 large chopped onions, 1 or 2 cloves of chopped garlic, and a drizzle of olive oil to a hot pan. Let the onions caramelize and get golden brown over medium heat for 10 minutes or so.
Add in 1 tablespoon of low sodium soy sauce, 2 teaspoons of Better than Bullion veggie base, fresh cracked pepper, and a dash of sriratcha.Stir to combine. Add in 40 oz (5 cups) of water. Let cook over medium low heat for 30-40 minutes so the flavors can combine.
Enjoy with a big chunk of French bread. Or two. No judgment here.
Recipe: Vegan French Onion Soup
2 large onions, sliced thin
1-2 cloves of garlic, finely minced
1 T olive oil
1 T low sodium soy sauce
2 t Better than Bouillon vegetarian veggie base
Days of Sriratcha
Fresh cracked pepper
40 oz (5 cups) water
Add the olive oil, onions, and garlic to a hot pot over medium heat, and let caramelize for 10 mins. Add the remaining ingredients and let cook over medium low heat for 30-40 minutes so the flavors can combine.