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Vegan French Onion Soup – A recipe from Alive Tribe Member Eliza
A classic, revamped!
Rainy season calls for cozy warming soups. This plant based French Onion Soup, served in a bread bowl is sure to warm your soul.
Keeps 3-4 Days in Refrigerator
Eliza served this soup in bread bowl with dairy free cheese and a fresh tempe salad!
| TIME | SERVES | DIFFICULTY |
| 1.5 hours | 2 |
| INGREDIENTS |
2 Tbsp Olive Oil |
2 - 3 Medium organic brown onions, peeled/sliced 1/4-inch rounds |
1 Pinch each Organic Mineral Rock Salt and Black pepper. |
2 Cloves Minced Garlic |
1 Tbsp Arrowroot Starch (We would substitute this with organic Psyllium Husk as a Keto friendly option. |
2 Tsp Fresh Thyme Leaves, Chopped or you can use Dried Thyme |
1 Tsp Fresh Rosemary, Chopped |
4 Cups Veggie Broth |
1 Tbsp Soy Sauce |
2 Tsp Miso Paste |
| METHOD |
Heat a large pot over medium heat. Once hot, add oil and the sliced onions. Stir and cover.
|
Cook the over medium heat for 3 minutes or until slightly brown. Turn heat to low and cook for a total of 30 minutes, opening the lid and stirring every 5 minutes. Cook slow, low and covered. Add 1TBS water at a time as needed. |
Add a pinch of salt and pepper while cooking onions. |
After 30 min, add minced garlic and sauté for 3 minutes. Then add arrowroot starch and stir to combine. |
Add bay leaf, fresh rosemary and thyme, vegetable broth, soy sauce and miso. |
Cover and simmer soup for 20 minutes Then simmer uncovered for 5 minutes. Do not boil 🙏 |
Place soup in bread bowl and top with vegan cheese of your choice. |
TIP: You can broil the cheese in the oven while the soup is in the bowl if you’d like. |
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