VEGAN FRENCH ONION SOUP
*This recipe makes a HUGE batch of soup! It barely all fit in our dutch oven. Next time, I would make a half batch camping if it’s just the two of us!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon ground coriander
- 2 tablespoons olive oil
- 1/4 cup olive oil
- 1/3 cup whole wheat flour
- salt and pepper (to taste)
- bag of yellow onions (2 pounds) sliced thinly
- a couple cloves of garlic minced
- 1 to 2 tablespoons maple syrup
- 8 cups low-sodium vegetable broth
- wholegrain sourdough bread (or your favorite) cubed
- Carbohydrate 53.4045999993658 g
- Cholesterol 0 mg
- Fat 21.0266800200381 g
- Fiber 4.94239992129063 g
- Protein 5.61157999973304 g
- Saturated Fat 2.92561000277349 g
- Serving Size 1 1 Recipe (1941g)
- Sodium 4557.90299999783 mg
- Sugar 48.4622000780751 g
- Trans Fat 0.775800000518584 g
- Calories 410 calories
For the soup, heat the 2 tablespoons of olive oil in a stock pot over medium heat. Add the onions and cook for 8 to 10 minutes, stirring often, until softened. Add in the maple syrup, salt, and pepper. Stir well – being careful not to burn the onions- for 20 minutes, until golden. Add in the garlic, coriander, and vegetable broth. Bring to a boil, then lower to a simmer for 30 minutes. During those last 10 minutes of waiting, heat the olive oil in a shallow pan on medium-low and wait for it to get hot, but not smoking. Add the flour to the 1/4 cup oil and stir continuously for 10 minutes, until flour is deep brown and smells nutty. Add roux to the soup and let cook for another 5 minutes. Serve with cubed bread and enjoy!
