One of the things I have learned from starting this blog is that every recipe can be broken down to a simple, easy, and straight-forward approach.
But, for some reason, sometimes, I forget this and, instead, think certain recipes would be hard to make. Recipes like roast beef and lobster bisque fell into that category.
French onion soup was also one of those recipes.
WHAT IS FRENCH ONION SOUP?
French onion soup has ancient origins, but it a recipe that has been heartily enjoyed at meals and gatherings for years. It’s no wonder because the cheesy goodness of this flavorful soup is too good to resist!
Some of the ingredients that make up are this yummy dish are:
Beef and chicken broths
French baguette (I like to use whole grain)
Cheese, such as provolone, Gruyere, Swiss, and mozzarella
HOW TO MAKE HEALTHY FRENCH ONION SOUP VEGAN OR VEGETARIAN
Healthy French onion soup can easily be made into a vegetarian-friendly recipe by substituting the chicken and beef broths with low sodium vegetable broth. To go a step further and make the recipe vegan, follow these substitutions:
Replace the butter with vegan butter, which is made from ingredients like extra-virgin olive oil, coconut oil, nuts, or aquafaba (brine from canned chickpeas)
Beef and chicken broth can be replaced with vegetable broth
Cheese can be replaced with vegan cheese or nutritional yeast
Keyword: french onion soup white wine, french onion soup with chicken broth, healthy french onion soup
Servings: 4 bowls
Calories: 213 kcal
Author: Lacey Baier of A Sweet Pea Chef
3 tbsp organic, grass-fed unsalted butter
4 yellow onions thinly sliced
3 cups low sodium beef broth
1 tbsp balsamic vinegar
1 tsp dried thyme
1 tsp sea salt plus more to taste
1/2 tsp pepper to taste plus more to taste
1/2 cup low sodium chicken broth
1 tbsp chickpea flour
French baguette sliced into 1/2-inch slices (whole grain if possible)
4 1-oz slices provolone cheese (can also be shredded)
Melt butter in a deep stock pot or Dutch oven over medium-high heat.
Add onions and cook, stirring occasionally, until tender and browned, about 15-20 minutes.
While onions are cooking, heat the oven broiler.
Add beef broth, balsamic vinegar, thyme, salt, and pepper and bring to a simmer.
In a small bowl, combine the chicken broth with the flour and then add to the onion mixture. Cook for an additional 10 minutes.
Line a baking sheet with tin foil and place the baguette slices down flat. Use 2-3 per person, depending on the size of your serving bowl. Place into oven and broil for 1-2 minutes per side, until golden brown. Remove from oven but leave broiler on.
Ladle the onion soup evenly into 4 oven-safe serving bowls, starting with the onions and then with the liquid.
Place 2-3 baguette slices atop each bowl, followed by a slice of provolone cheese.
Place bowls on the baking sheet you used for the baguettes and broil until the cheese is bubbly and golden, about 5 minutes