slow cooker French onion soup

May 15, 2014 by Angie

I love French onion soup but it’s usually made with beef (or chicken or both) stock. I have had excellent vegetarian French onion soup in the past, however, so I know it’s possible. The most heavenly soup of all time was eaten by us at Le Potager du Marais, a vegetarian restaurant in Paris, on our honeymoon.

Le Potager du Marais

 At Le Potager du Marais. Mmm, I want to live in Paris and eat this everyday.

The slow cooker version I made today is really good but I am open to trying different recipes and techniques in my quest to make the perfect French onion soup.

slow cooker French onion soup

Tonight’s dinner: slow cooker French onion soup

Slightly adapted from Fresh from the Vegan Slow Cooker by Robin Robertson

Ingredients

about 2 tbsp olive oil
4 medium yellow onions, sliced thinly
5 cups of vegetable broth
1/3 cup of red wine (I used Finca Copete Malbec/Tempranillo blend.)

Finca Copete
1 tsp vegan Worcestershire sauce
1/2 tsp thyme
a healthy sprinkle of garlic powder
a healthy sprinkle of dried parsley
1 bay leaf
salt and pepper to taste
a fresh loaf of French bread (Thank you, Publix Bakery!)
shredded Gruyere or (vegan) cheese of your choice

Directions

1. Pour some olive oil in the bottom of your slow cooker and turn it to low while you thinly slice four or five onions. Add the onions to the slow cooker. Cook them for about eight hours, stirring occasionally if you’re home and have that luxury.

2. When the eight hours have passed, the onions will be caramelized and delicious-smelling. Add the vegetable broth, red wine, vegan Worcestershire sauce, thyme, garlic powder, parsley, bay leaf, and some salt and pepper. Continue to cook on low for about 45 minutes.

3. Preheat the oven to 400 degrees. Shred some Gruyere and cut enough 3/4 inch slices of bread to cover the tops of the soup for the number of servings you’re preparing. We each fit two in our bowls but could have done three if we were feeling ambitious/gluttonous.

4. I baked the bread slices for a few minutes alone then took them out, placed the shredded Gruyere on top, and put them back in until the cheese was melted.

5. Remove the bay leaf. Ladle the soup into bowls and top with cheesy bread slices and some extra shredded Gruyere. Add salt and pepper to taste.

a bowl of soup


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