Yummy French Onion Soup

[widget82]

This is absolutely awesome. I've been making it with local Farmers' Market sweet onions since last summer, and I can't wait till it's onion season just so I can make this. A lot of people are especially impressed with its richness. Though sometimes, to make that work and all those onions go further, I put 8 cups of veg stock in instead of 6.

[nicklamon]

This was yummy indeed.  I was a bit skeptical about the spicing and the soy sauce (since traditional french onion soup doesn't have these), but it turned out great.  Will make again.  Great with veganrella!

[razzle7]

I thought this soup was fanatastic.  My boyfriend and I are both vegetartians, we both have fabulous replacements for all of those nasty things we used to eat, but french onion soup is not something he wanted to touch.  He would say,"I don't want onion soup, because I can't imagine how it would taste without beef stock."  But I thought I would give this one a shot.  He loved it!  I made a huge pot of it and he has been eating it all week.
The measurements on the thyme, and salt dont really matter, just make sure you taste it as you go.  Do be careful with the dried mustard.

[idioglossia]

YUM.  Subbed sherry for the wine and basil for thyme... and definitely didn't cook the onions on medium heat for an hour.  I consulted my mother, the french onion soup queen, on that one--she told me to fry until carmelized (in other words, somehwhat brown).  She also suggested basil instead of thyme.  Thanks!

[laur b.]

Definitely 5 stars for this one. I was about to go to the store to see if vegan onion soup existed when I found this recipe. It was so easy and fast and tastes just like the progresso version I ate before I went vegan. I was hungry (and impatient) so I used idioglossia's tip of just carmelizing the onions instead of cooking them for an hour, and it turned out perfect. The onions were a tiny bit crunchy but I didn't mind at all. I used regular yellow onions and for the broth I used '365 Organic' Organic Vegetable broth (the Whole Foods brand). I used regular white wine instead of red. Many thanks for this recipe!

[Jade]

My god, this was tasty.  I can't believe I've been a Canadian for two years, and only made French Onion Soup for the first time today.  I've missed out, eh.

[VegAnna]

Hmm, this is good (I'm eating it right now). I didn't have mustard powder but added a couple of hot pepper flakes to add the spiciness that the mustard would have added. I also added a teeny bit of basil, a lot more thyme than was asked for it seems, and a dash of hotsauce. I cut the recipe by 4 because I only had one large onion but it ended up being a large amount anyway (it tastes fine with less onion too). Oh, and I added a "slurry" (tsp cornstarch with some water), to make it a bit thicker.
Great recipe!

[sarachattom]

Oooh...  this is the yummy-yum!  Very good recipe - highly recommended!  Has anyone tried freezing it yet?  I'd like to bring a bunch to stick in the freezer at work!

[danakscully64]

This recipe is SO delicious! My boyfriend and I made it for Valentine's Day and were VERY happy with it. With the sugar and salt, I used Tablespoons because I didn't see the note until after I started the cooking process. Turned out great anyway Best French Onion Soup I've EVER had!

[austux]

I can't believe I've been a Canadian for two years, and only made French Onion Soup for the first time today.

I was born a Canuck 44 years ago (but exported to Oz at age 2), & hadn't made FO soup until just now.

I accidentally got the amounts about right because I was backing off the spiciness for my (oz) missus (who adores FO soup) & I used dark grape juice instead of vino so I could cleanly feed it to our kinder (& also for wife's taste), & it turned out excellent! 

[austux]

I accidentally got the amounts about right

Well... deliberately right this time. 

Attached are some cheat-sheets showing how I did it more easily this time. It's nice having a timer so you don't have to worry about a pot drying out and burnng. The second one is with the cap off, which fogged the place up reasonably quickly.

[austux]

Attached are some cheat-sheets showing how I did it more easily this time. It's nice having a timer so you don't have to worry about a pot drying out and burnng.

There is, of course, a price to pay for this convenience.

The first photo shows the finished product with yummy wholemeal toast. It made a delicious lunch (/ME waves from GMT+09) (/ME also waves on behalf of Mum-in-law, who enjoyed a serve for herself).

The second photo shows that not all of the onion spent its time down at the bottom of the ThermoMix, so stopping the cooking cycle a few minutes in and scraping the sides into the bottom would be a good idea.

It's a bit yellower than you'd expect, because the only stock I had was powdered & this time I had no grapes at all (fermented or otherwise) or thyme. It still tasted very delicious. I substituted a teaspoon of crushed garlic for the missing flavour, & that seems to have worked very well.

[austux]

Attached are some cheat-sheets showing how I did it more easily this time.

Now it's becoming quite routine:

• marg into ThermoMix
• Onions into ThermoMix
• Run TM for 5 minutes
• Scrape errant onions into base of mix
• Run TM for 50 mins on timer
• Stick mustard etc in
• Boil kettle, make up stock
• Add stock to TM
• Run TM for two minutes to bring heat back up
• Munch!

Final frame shows a cup of same being consumed enthusiastically by Miss 5 (nearly Miss 6). Blurred hand is moving. 

[amefree]

i just made this and it was great. I've tried making veganized f.o.s before and the result was an overly salty mess. This was perfect, not too salty, a bit sweet,awesomely oniony.

thanks!