Vegan
French Onion Soup Recipe
Ingredients
:
6
tablespoons olive oil, divided
8
cups thinly sliced onions (about 3 pounds)
3
garlic cloves, minced
3
tablespoons finely chopped dried shiitake mushrooms (1/4 ounce)
1/2
cup pinot noir
1
tablespoon balsamic vinegar
2
teaspoons soy sauce
2
cartons (32 ounces each) vegetable broth
1/2
teaspoon pepper
1/4
teaspoon salt
24
slices French bread baguette (1/2 inch thick)
2
large garlic cloves, peeled and halved
1-1/2
cups shredded dairy-free mozzarella-flavored cheese
In
a Dutch oven, heat 4 tablespoons oil over medium heat. Add onions; cook and
stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring
occasionally, until deep golden brown, 30-40 minutes. Add mushrooms, garlic,
balsamic vinegar and soy sauce; cook 2 minutes longer.
Stir
in wine. Bring to a boil; cook until liquid is reduced by half. Add broth,
pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring
occasionally, for 30 minutes. Uncover and let simmer for another 30 minutes.
Meanwhile,
preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides
with remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts
with halved garlic.
To
serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets;
place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat
until cheese is melted.
