The April Blake Blog has published this great Vegetarian French Onion Soup recipe using our
Edward & Son’s Natural Bouillon Cubes:
"..Boxes of soup are getting pricier and pricier, which led me to improvise my own method for getting the perfect French Onion soup that makes everyone come running for a bowl. And it had to be vegetarian all the way through, because I only make occasional exemptions for chicken broth (no chunks allowed) when I am dining away from home, one notable exemption being soup at Amelie’s. I hate to say it, but I like my French onion soup now WAY more than the boxed kind. To the point where the boxed kind isn’t even very good anymore...
I am in love with the
Edward & Son’s Natural Bouillon Cubes for this soup. They are vegan, gluten-free, and incredibly flavorful. I haven’t used the
Not Chick’n yet, but it’s on my shopping list for my next trip to Earth Fare."
Ingredients
- 2 tablespoons butter or non-dairy spread
- 1 tablespoon olive oil
- 3 medium yellow onions (or two giant Spanish onions)
- 2 garlic cloves, minced
- 1/2 cup pinot grigio
- 4 cups vegetable stock
- 1 cup water
- 2 non beef bouillon cubes (Edward & Son’s Natural Bouillon Cubes)
- 1 to 1 1/2 teaspoon soy sauce
- Slice(s) of crusty bread, lightly toasted (I like to use sourdough or French bread)
- 3-4 slices of provolone cheese, or non-dairy substitute such as Dayia.
Directions
- Put the butter and olive oil in a large stockpot over medium heat. Once the butter is melted, add onions and garlic and saute for 15-20 minutes, stirring frequently so the onions don’t caramelize.
- Add the pinot grigio to deglaze the pot, then stir.
- Add the stock, water, bouillon cubes and soy sauce. Stir and reduce heat to medium low. Leave simmering for an hour.
-
When you’re ready to serve: Set the oven to the broil setting. Use a ladle to fill an oven safe bowl 3/4 of the way full. Fill the bowl with however many slices of bread of takes to cover the surface area.
- Cover the bread with 3-4 slices of provolone cheese. Set under broiler and watch closely. Remove from oven when the top of the cheese is bubbling and lightly browned. Eat immediately once it’s cooled enough!
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Republished by EdwardandSons.com
