I actually remember the first time I tried a French Onion Soup, thinking it was one of the most glorious dishes I had ever tried – full of delicious flavour. Finding a vegan version was wonderful. This has been our winter treat, cheering us up on gloomy days.
It was a great find in the BOSH! plant based cookbook, which gave us the confidence to drastically cut our meat and dairy intake and try to think in terms of making the majority of our diet plant-based.
I particularly like that the BOSH! recipe book has so many every day family favourites all in plant based glory!
- 50g dried porcini mushrooms
- 700ml boiling water
- 3tbsp olive oil
- 6 large onions (about 750g) finely sliced
- 6 garlic cloves, finely chopped
- 1tp brown sugar
- 2tbsp port
- 1/2tsp balasamic vinegar
- Juice from half a lemon
- 1/2tsp sea salt
- 1/4tsp black pepper
Put the 50g dried porcini mushrooms into a small bowl and cover with 700ml boiling water (they will become rather smelly!)
Heat the olive oil in a large saucepan. Add the onions and stir to cover with oil. The add the chopped garlic along with 2 tablespoons of water. Stir together.
Reduce the heat and cover the saucepan with a lid. Cook very gently for forty minutes, stirring every couple of minutes. To prevent the onions from sticking, add a tablespoon of water occasionally. The onions will soften and become a deep caramel colour. After the forty minutes, add the brown sugar and stir.
Strain the liquid from the mushrooms into a bowl. Press the mushrooms to squeeze out more flavour. Pour the liquid from the mushrooms over the onions. Add the port and balsamic vinegar and stir together. Bring the soup to a boil, and then reduce the heat and simmer gently for ten minutes.
Add the lemon juice, season with salt and pepper to taste. Serve the soup with crusty bread.