French Onion Soup
Classic French Onion Soup is usually made in individual bowls, but you can also make in a large pot and divide later.
- ½ cup olive oil, divided
- 2 pounds yellow onion (about 3), sliced thinly
- 1 Tablespoon agave
- Salt and pepper to taste
- 2 teaspoons ground coriander
- 6 cups vegetable broth
- 2 Tablespoons red miso
- ⅓ cup whole wheat flour
- 2 Tablespoons mirin
- 10 pieces of whole grain bread
- Vegan margarine, to taste
- Cheese or vegan cheese for bread, if desired
- Heat ¼ cup olive oil in a stockpot over medium heat. Add the onions and cook for 10 minutes, stirring until soft.
- Add in the agave, coriander, salt, and pepper. Cook on low heat for 20 minutes, stirring occasionally.
- In a small bowl mix a few Tablespoons broth with miso. Stir until very smooth. Add miso and remaining broth to onions. Bring to a boil, then lower heat and simmer for 30 minutes.
- Meanwhile, heat remaining ¼ cup olive oil in a skillet on medium-low heat. Add flour to oil and stir continuously for about five minutes, until flour is browned and smells nutty.
- Add flour mixture to soup and simmer for another five minutes until soup has thickened.
- Toast bread and spread with vegan margarine. Top with cheese or vegan cheese if desired. Cut into squares.
- Divide soup evenly between bowls, and top with bread, cheese side up, and enjoy!