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lazy vegetarians are everywhere. this is a collection of easy recipes and tips for dining out for vegetarians with little time or effort.

Tuesday, February 1, 2011

Vegetarian onion soup

Winter classics are sometimes hard to replicate as vegetarian meals.

The reliance on heavy, meaty and fat -laden ingredients often makes the vegetarian versions pretty far off from the original version.

French onion soup is one of those, since the flavor relies so heavily on the beef stock and often actual beef fat.

Making a hearty, smoky vegetarian version of this is a bit complex, but not too difficult once you compile the ingredients.

Start by slicing the onions very thin. A food processor is your friend with a task like this unless you like watering eyes and misery.

Melt the margarine in a large stock pot over medium heat. Add the olive oil, then mix well.

Sauté the onions for about five minutes, until they start to get translucent.

Add in the garlic, cumin, salt and pepper and stir in for another minute or two.

Mix in the Worcestershire, liquid smoke and sugar, then turn down the heat to low and let this cook for about an hour. Stir occasionally to make sure the onions are not sticking or burning on the bottom of the pan.

If you can’t find vegan Worcestershire sauce, sub Braggs or soy sauce, but then cut out the salt. (I have a recipe for vegan Worcestershire sauce on my blog, but Annie’s makes one that is better and easier).

After an hour of heating this mixture, pour in the vegetable stock and bring to a boil.

Once the soup boils, reduce heat to medium and let it heat for another ten minutes or so while you preheat your oven to broil.

Scoop the soup into individual, oven-safe bowls. Top with some day-old or toasted French bread, sliced thick. Top the bread with sliced cheese or vegan alternative. Daiya mozzarella works great, but using a slice or two of one of the other vegan cheeses will do just fine.

Heat in the oven for a few minutes until the cheese is melted and bubbly

Carefully remove and enjoy.


2 pound of onions, sliced thin

2 quarts of vegetable stock

2 tbsps. margarine

2 tbsp olive oil

1/2 to 1 tbsps liquid smoke

1 tbsp. brown sugar

2 tbsp. vegan Worcestershire sauce

1 clove garlic, crushed

1 tsp cumin

1 tsp pepper

1 to 2 tsps salt

Thick sliced bread (for topping)

Cheese slices (for topping)


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