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French onion soup without beef broth? It can be done! To develop deep, rich umami taste, this recipe has you initially cook the onions on the stove, then transfer them for some time in the oven, and back on the stovetop to simmer with thyme, tamari, and balsamic vinegar. A lid of toasted baguette and homemade “mozzarella” take this to another level.
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Ingredients
For 6 Serving(s)
vegan-french-onion-soup-with-homemade-mozzarella
- 1/4 c coconut oil
- 4 red onions
- 3/4 c dry white wine
- 4 2/3 c water
- 1/2 c tamari
- 2 sprigs fresh thyme
- 2 clv garlic
- 1 1/4 t salt
- 1/2 c cashews
- 1 T white wine vinegar
- 1 T nutritional yeast flakes
- 1 T arrowroot powder
- 1 baguette
Vegan French Onion Soup with Homemade "Mozzarella" Directions
- Preheat oven to 425F.
In a large Dutch oven or other oven safe pot, melt the coconut oil over medium heat. Add the onions and stir to coat in oil. Cover, and cook for 30 minutes, stirring occasionally. With the lid slightly ajar, place the pot in the oven. Bake for 45 minutes, stirring occasionally. Transfer the pot to the stovetop again, and while still off the heat, pour in the white wine. Deglaze the pan, scraping all the browned onion bits from the bottom of the pan. Heat over a medium flame, and cook, stirring, for 5 minutes. Pour in the water, tamari, balsamic vinegar, thyme, minced garlic, and 3/4 teaspoon of salt. Bring to a boil, then reduce heat and simmer, partially covered, for 45 minutes.
Place the remaining 2/3 cup water, cashews, white wine vinegar, nutritional yeast, arrowroot powder, and 1/2 teaspoon of salt to the pitcher of a (preferably high-speed - see note) blender. Blend on high for 2-3 minutes, or until completely smooth and creamy. Transfer the mixture to a saucepan and heat over medium heat, whisking continuously until it turns thick and stretchy. Remove from heat, cover to keep warm, and set aside.
Heat broiler to high. Arrange 6 oven-safe soup crocks on a rimmed baking sheet.- Remove thyme sprigs from the soup. Ladle the soup into the crocks, and top each crock with 1 or 2 pieces of toast and a dollop of mozzarella. Broil for 2-3 minutes, checking frequently to make sure they don’t burn, until the cheese is bubbly and golden.