>> Monday, September 15, 2014
This weekend I retooled one of my most popular recipes, Vegan French Onion Soup. I loved this sort of soup as a kid because it was often was of of the only meat-free options for me at restaurants . . . only to find out as an adult that it -- and many other soups -- most often contains beef broth.
So, as I played around with making my own mix in the past, I used a quick roux to thicken the broth and give it a nutty, fuller flavor. This new version is gluten-free because I swapped out the flour for almond meal. And it tastes even better than my last batch!
FRENCH ONION SOUP*
Improved on the original -- vegan, gluten-free.
What you'll need . . .
- 2 pound bag yellow onions**, sliced thinly
- 1/2 cup chopped celery
- 2 large cloves garlic, minced
- 2 tablespoons olive oil
- 2-3 tablespoons pure maple syrup
- salt and pepper to taste
- 8 cups low sodium vegetable stock
- 1/4 cup olive oil
- 1/3 to 1/2 cup almond meal
** I actually used assorted onions from our CSA share. Toss in what you've got!
Method . . .
- Place the onions, celery and garlic in a large stock pot with the olive oil. Cook for 8 to 10 minutes over medium to high heat, until translucent.
- Then add in the maple syrup, salt, and pepper. Cook another 15 minutes, until golden and caramelized.
- Pour in the vegetable stock and bring to a boil. Lower heat to a simmer and stir occasionally for another 30 minutes.
- During those last 10 minutes of waiting, heat the olive oil into a shallow pan on medium-low and wait for the it to get to a hot, but not too hot (shouldn't be smoking -- read more in our last Thai Jambalaya recipe).
- Add the almond meal to the 1/4 cup oil and stir continuously for 10 minutes -- until deep brown and smells nutty. You may add more or less almond meal depending. You want a paste like in the photo below.
- Add roux to the soup and let cook for another 5 minutes.
- Serve with crusty homemade bread and/or nutritional yeast.
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