La soupe à l'oignon, revisée et végétalienne

Végétalien/ne is the more specific French adjective for vegan, though many francophones probably would look on in horror, thinking you are just butchering the word végéterien/ne.

But I digress.

At the heart of a traditional French Onion Soup is beef stock.  To re-imagine that distinctively savory flavor can be just a little tricky.  In this recipe, you can play with vegan ingredients to create a savory broth befitting an onion soup. Consider the many different sources of vegan broth.  There is the simple, traditional vegetable stock.  Mushroom stock can be made from soaked dried mushrooms in hot water--very umami (of late, probably the most overused, abused word in the Japanese language).  Bragg's Liquid Aminos plus hot water makes a decent broth, but can be too salty.   Marmite, whether you love it or hate it, does have a hearty but briny flavor when made into a broth via the simple addition of 1 teaspoon Marmite to 1 cup hot water.  Miso paste and water creates a lovely, creamy stock, however that does not seem appropriate for the essence of an brawny onion soup.

Ultimately, by using 1 quart of vegetable stock, 1 quart mushroom stock, and 1 quart of either Marmite or Bragg's broth, you can conjure up the complex, hearty gustation that is beef stock.  Further tweaking of French Onion Soup in this recipe replaces cheese and bread with the South American grain, quinoa.  Since quinoa is a complete protein, it jacks up the protein and nutritional content of the soup.  So, there will be fewer hunger pangs and grazing between meals.  Bon appétit, mes amis!

Et voilà la soupe à l'oignon, revisée et végétalienne (French Onion Soup, revised and vegan):

4 large sweet onions, cut in half and sliced thinly
4-6 tbsp olive oil or Earth Balance vegan buttery spread (or another non-hydrogenated margarine)
1 teaspoon vegan sugar
2 heaping tbsp all purpose flour
1 cup vegan friendly dry white wine
3 quarts stock (can be mushroom, vegetable, a stock made from Marmite and/or Bragg's Liquid Aminos, or a preferred mix of all three vegan stocks)
3 Yukon Gold potatoes, diced into small 1/4" cubes
1/2 tsp dried rosemary, crushed
1/2 tsp dried thyme, crushed
2 bay leaves
one shot of freshly made espresso, optional but highly recommended
two 15-oz cans cannellini beans (white kidney beans or other white beans), drained and rinsed
6 tbsp vegan friendly cognac, not optional
1/4 cup chopped parsley
celtic sea salt and coarse ground black pepper to taste
**cooked quinoa to accompany the soup (instead of cheese/bread)

In a large heavy bottom pot, heat olive oil over medium high heat.  Add the sliced onions and sugar.  Reduce heat to medium.  Cook the onions, stirring occasionally, until caramelized, 25 minutes to 1 hour--yes, one hour.  Be patient with the onions.  They are the star of the show.  You may need to reduce the heat to prevent burning.

Sprinkle the flour over the caramelized onions.  Stir and cook for 1 minute.  Then de-glaze the pot by adding the dry white wine and scraping the bottom of the pot to release the font (the brown tasty bits).  Stir in the stock, potatoes, herbs, and espresso.  Bring to a boil.  Then reduce heat to a simmer.  Simmer for 5 minutes.  Turn off heat.  Add cannellini beans, chopped parsley, and cognac.  Season with salt and pepper.  Serve in large soup bowls with 1/2 cup quinoa heaped up on top of the soup.

The savory, complex flavors will further develop as it sits quietly in your fridge.  As with most soupy, stewy things, it is much better the following day.





Serves 6-8 generous portions (or lunch for one for a week).