VEGAN FRENCH ONION SOUP

A Cozy Night In: My Vegan French Onion Soup Adventure

Let me tell you, folks, about my recent foray into the world of vegan French onion soup. Now, I’m not a professional chef, nor am I a culinary school graduate. I'm just a regular woman who loves to cook, especially when it involves comfort food that warms the soul. And let me tell you, this soup did just that! The aroma alone was enough to make me forget about the chilly evening outside and focus on the deliciousness about to unfold in my kitchen.

I found this recipe online, and while it promised a "huge batch," I wasn't quite prepared for just how much soup it produced! My Dutch oven, usually a stalwart in my kitchen arsenal, was almost overflowing. Seriously, it was more than enough for two people, even if you're ravenous after a long day of work or a particularly strenuous hike. For my next attempt, I'll definitely be halving the recipe – or maybe even quartering it – so I don't end up with enough soup for a small army. But you know what? That’s a problem I’m happy to have. Leftovers mean more delicious meals!

The process itself was surprisingly straightforward. The caramelizing of the onions was the most time-consuming part, but it was totally worth it. The slow, deliberate cooking brought out a depth of sweetness I didn't know onions could achieve. I carefully followed the instructions, making sure not to burn the onions (a rookie mistake I've made in the past!), and the result was a rich, golden brown perfection. The addition of maple syrup added a subtle sweetness that beautifully complemented the savory notes of the onions and broth. The roux, that magical mixture of flour and oil, added a velvety texture that elevated the soup from good to truly exceptional. The whole process was a relaxing, almost meditative experience. It's these moments in the kitchen, surrounded by the comforting smells and sounds of cooking, that I cherish the most.

The final product? Oh, my goodness. The soup was unbelievably flavorful and deeply satisfying. The perfect blend of sweetness, savory, and a hint of earthiness from the coriander. The slight tang from the broth provided a lovely counterpoint to the richness of the caramelized onions. And serving it with a good crusty bread? The perfect way to soak up every last drop of that deliciousness. It was a meal that brought such comfort and joy, the kind of meal that makes you feel nurtured and cared for. The simple act of making this soup was therapeutic, a little escape from the everyday hustle. And that's what truly matters.

Beyond the deliciousness, making this soup felt like a special occasion. It's the kind of dish that you share with loved ones, a meal that fosters connection and togetherness. Imagine a cozy evening, a crackling fire (if you're lucky enough to have one!), and a steaming bowl of this wonderful soup. It’s a scene that conjures feelings of warmth, contentment, and the simple pleasure of good food and good company. So if you're looking for a recipe that's both delicious and deeply satisfying, I highly recommend giving this vegan French onion soup a try. You won't regret it.

A few tips from my kitchen to yours:

• Don't be afraid to experiment with different types of bread for serving. Sourdough is classic, but a rustic loaf or even a baguette would work wonderfully.
• Adjust the amount of maple syrup to your liking. If you prefer a less sweet soup, start with a tablespoon and add more as needed.
• For a richer flavor, consider using homemade vegetable broth. It's a simple process, and the results are well worth the effort.
• Leftovers are a fantastic thing! This soup freezes beautifully, making it a perfect meal-prep option for busy weeknights.

This is more than just a recipe; it’s an experience. It's a culinary journey that connects you with the simple pleasures of life – warm, satisfying food, and the comfort of your own kitchen. So go ahead, give it a try. And let me know how yours turns out!

Step-by-step

• For the soup, heat the 2 tablespoons of olive oil in a stock pot over medium heat.
• Add the onions and cook for 8 to 10 minutes, stirring often, until softened.
• Add in the maple syrup, salt, and pepper. Stir well – being careful not to burn the onions- for 20 minutes, until golden.
• Add in the garlic, coriander, and vegetable broth.
• Bring to a boil, then lower to a simmer for 30 minutes.
• During those last 10 minutes of waiting, heat the olive oil in a shallow pan on medium-low and wait for it to get hot, but not smoking.
• Add the flour to the 1/4 cup oil and stir continuously for 10 minutes, until flour is deep brown and smells nutty.
• Add roux to the soup and let cook for another 5 minutes.
• Serve with cubed bread and enjoy!