Saturday, October 13, 2012

Vegan MoFo, Day 13: Onion Soup

A dreary, rainy weekend calls for a big bowl (or two) of hot soup. And if you're already feeling puffy-eyed, why not slice up 3 large onions while you're at it? Meatless Meals contains a lovely version of onion soup that I've tweaked and devoured.

Onion Soup
adapted from Meatless Meals, page 22N
serves 4--supplies Vitamins B-1, B-2, C, potassium, phosphorus, iodine and some protein

3 large onion, thinly sliced
2 Tbsp canola oil or vegan butter
6 cups water
3 cubes vegan "chicken" bouillon
1 tsp vegan Worcestershire sauce
1/2 tsp soy sauce
1/2 tsp black pepper
1/4 tsp oregano
1/4 tsp red pepper flakes
8 slices of bread
1/2 cup grated vegan cheese, like Daiya's cheddar

In a large soup pot, slowly cook sliced onions in oil/vegan butter (low-medium flame). Keep mostly covered, making sure to stir every 2-3 minutes until onions are wilted and a little browned but not burnt. Add water, bouillon cubes, W sauce, soy sauce, pepper, oregano, and red pepper flakes, and cook soup for about 20 minutes. While soup cooks, cut each slice of bread into a large round (I used a large biscuit cutter), and toast in a toaster. Place one toast round into the bottom of each soup bowl, ladle soup over top, then float a second toast round on the soup. Grate vegan cheese over and serve hot.

{so filling}

 {check out the toast!}

{this recipe's a keeper--really economical, too}


This soup is so delicious! Even though I don't have bread or vegan cheese on hand this evening, I am thinking of breaking out the quart of soup left over to reheat and eat for dinner. It seems the perfect ward against rainy day blues.


VMF 2011 Day 13: My Recent Obsession
VMF 2010 Day 13: Amy's Low in Sodium Lentil Veg Soup

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