I’ll be honest, I never really ate French onion soup before my vegan days, so I’m not sure how it’s supposed to taste. My guys were the ones to decide if this one passed the test. The Ninth Grader liked it a lot, but found it a little salty (I used broth and miso). The Husband liked it, but didn’t care for the vegan cheese—he admitted that the real cheese is what made it so great before. I myself, loved the vegan cheese and I found that it all worked so well. Of course, the salt-factor didn’t seem to be a problem for me, which I’m thinking is because I spent the day (from 8 a.m. to 1 p.m.) walking over 15 miles along one of Fort Collins’ trails and pretty much sweated out any salt, so I was needing it! You can certainly just use water for this recipe. This recipe serves 3.
3 Tbs olive oil
2 extra large onions, sliced (about 8 cups)
4 C water (or broth)
1/3 C miso
3 Tbs water or broth
1 Tbs thyme
Black pepper (and salt, if needed)
1/2 a loaf of sourdough or French bread or baguette, sliced
Heat the 3 tablespoons of oil in a large soup pot and add the onions. Cook them over medium heat for about 30-40 minutes, or until they soften and begin to brown.
Meanwhile, make the croutons. Lay them out on a baking sheet, brush with oil and place under the broiler until browned. Flip them, brush with oil and broil again.
In a small bowl, combine the miso, thyme and tablespoons of water or broth.
Add the water/broth and miso mixture to the onions and bring to a boil.
Fill bowls with the soup, top with the croutons and cover with cheese. I used the Daiya shreds and also sliced up some of the Daiya Swiss slices:
Place the bowls onto a baking sheet and place under the broiler for just 1-2 minutes.