French Onion Soup
Rich in flavour and soft in texture, this gluten free, vegan french onion soup is hearty and filling.
French onion soup is easy and adaptable to gluten free and vegan diets. The trick is all in the method and having patience.
Start with a vegetable stock. All great soups have amazing stocks and having a great stock game will make your cooking amazing with very little effort.
My chef husband runs a blog where he has a pro tip on making vegetable stock. Use this tip! Make a great veg stock = make a great french onion soup. Tradition says to use beef stock, while that adds a richness that vegetables alone struggle to create, I can’t have beef due to allergies, so we make ours vegan.
Patience is the other key to great french onion soup. You have to let the onions caramelize, this takes time. Don’t cheat and use sugar, sugary soup is weird. The next key ingredient is wine, don’t worry, the soup doesn’t taste like wine later. We cook off the alcohol. You can use that old bottle of wine that you opened and didn’t finish and now its not fresh. I have a sister-in-law who doesn’t know what that is. I would tell her to use cooking wine or cooking sherry.
Lastly, we need croutons and cheese. Daiya cheese is our french onion soup topper. It wasn’t my first choice. I would use a vegan parmesan but I haven’t got my recipe down yet and I can’t use any of the ones that you can buy in the store. Croutons, I make from stale bread. Gluten free bread goes stale faster than gluten bread since gluten retains moisture. I don’t always put an apple slice or a sugar saver in my bread bags, so sometimes it goes stale. I chopped a gluten free sourdough loaf that I made into cubes and roasted it in the oven with oil, salt and pepper. It was perfect, so much added flavour to the french onion soup, it almost made up for not using parmesan. You could also use the French Baguettes – gluten free, vegan recipe! I would not use store bought bread, it won’t have the thickness or the flavour.
Gluten-free, Vegan French Onion Soup
- cutting board
- measuring cups
- measuring spoons
- 3 each onions, cooking
- 3 tbsp vegan butter
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 tsp basil
- 1 tsp oregano
- 1 tsp thyme
- ¾ cup red wine
- 4 cups vegetable stock https://cookiniteasy.com/vegetable-stock/
- 2 cups croutons, seasoned & toasted
- 1 cup vegan parmesan cheese
- 1 tsp guar gum, optional, https://amzn.to/34Jebm0
- Slice onions
- In a large skillet, melt vegan butter.Once butter is melted, add onions, season with salt and pepper.
- Cook onions until dark brown, stirring every 2-5 minutes. This takes time - be patient
- Slice up stale bread into ½" - ¾" cubes
- Place on a baking sheetSpray with olive oil and season with salt and pepperRoast at 350 for about 10 minutes
- Once onions are dark brown and losing their water, add basil, thyme and oregano, and optional guar gum, stir in.Cook 1 minute.Deglaze with wine, cook until reduced slightly - about 3-5 minutes
- Add stock, bring up to a boil.
- While stock is coming up to a boil, turn oven on broil, move rack to top.Add french onion soup bowls to a baking sheet and place croutons and cheese nearby.
- Once soup is boiling add to prepared french onion soup bowls, top with toasted croutons and vegan cheese.
- Place in oven on broil (I used 450 because my bowls are shatter safe after 450 F) close to the top. Set a timer for 3 minutes. Broiling happens pretty fast and can burn, so watch this step.
- Remove from oven and top with fresh or dried parsley.