One of the best meals I have had in my life was at a small french restaurant in the city with my sisters, the 4 of us where crammed into a tiny booth on a cold autumn day and we all ordered the french onion soup and each devoured the whole bowl in record timing.
Every time I get a little sentimental and start thinking about how lucky I am to have 3 wonderful little sisters I start to crave this soul warming french onion soup with a crusty piece of bread covered in oozy mozzarella of course.
The other day I was really craving it and began to get slightly upset at the idea that I can never again have this beautiful soup but then the idea came to me, surely there must be a vegan version of this soup as its one of the most decadent soups out there and if I know anything about vegans its that they will do what ever they can to not go with out!
So I searched a couple vegan recipe books and combed through pinterest until a found a few recipes to play with and the below recipe was the result.
French Onion Soup with Moxarella
- 2 Tbsp Olive Oil
- 5 large onions, thinly sliced
- 1 cup dry white wine
- 4 ½ cups water
- ½ cup reduced-sodium soy sauce
- 2 tbsp balsamic vinegar
- 4 sprigs fresh thyme
- 3 cloves garlic, minced
- ½ cup raw cashews
- 1 tablespoon white wine vinegar
- 1 tablespoon nutritional yeast
- 1 tablespoon cornstarch, tapioca or arrowroot powder
- ½ teaspoon sea salt
- thick sliced bread
- thyme sprigs for garnish
2. Slice the onions so they are paper thin, I used a mandolin as it saves time and keeps the consistency spot on.
3. Heat 2 tbsp of olive oil in a large oven-safe pot over medium heat.
4. Add all the sliced onions to the pot and cook for 25-30 minutes, stirring occasionally and ensuring that they do not stick and burn.
5. Place the pot in the oven and leave to bake the onions for 1 hour, stirring every 10 minutes to prevent sticking and burning.
6. Wearing heat proof gloves, carefully remove the pot from the oven and return it to the stove. I seriously burnt my hand twice removing the pot out of the oven and moving it around on the stove as I grabbed the hot handle both times without protection, hopefully you are smarter than I am but just in case remember to wear heatproof gloves!
7. Add in 1 cup white wine to de-glaze the pan and using a wooden spoon scrape at the bottom and sides of the pot to help remove any of the onion that has become stuck.
8. Turn the heat on medium-low and simmer for 5 minutes to cook off the alcohol.Add in 4 cups of water, ½ cup soy sauce, 2 tbsp balsamic vinegar, 4 sprigs of thyme, 3 cloves of minced garlic, and bring the mixture to a boil, then reduce the heat to low and leave to simmer with a lid that has a vent hole for 1 hour.
9. To make the moxarella add ½ cup water, ½ cup cashews, 1 tbsp white wine vinegar, 1 tbsp nutritional yeast and 1 tbsp cornstarch to a blender and blend for 5 minutes until the mixture is fully combine and most of the cashews have been pureed. You may need to remove some of the liquid and continue to blend to help remove any cashew lumps.
10. Pour the moxarella mixture into a pan and heat over a low heat stirring continuously until the mixture starts to clump together.
11. Cover a slice of bread with the moxarella mixture and then place under a grill for a few minutes to crisp up.
12. Divide the soup between 6 to 8 bowls, top with moxarella covered bread and a few sprigs of thyme.
*The soup is rather salty so I suggest not adding any salt and ensuring you use low salt soy sauce*
well that is one of my new favourite recipes.
Do you love french onion soup?
What recipes do you think I should try next?