French Onion Soup (Vegan)

Onion soup is delicious but is usually made with beef broth, bread and lots of cheese. This soup is rich in flavour and very yummy all on its own. I've been making it for several years- it's a family fave.  

I played around with the measurements of this recipe from Food.com. 
Serves 4-6. I usually double the recipe and keep it around for a few days.

Ingredients

 

 

• 2 small onions, sliced (depends on how you like the texture. I've used 3 small onions and found the soup was too chunky, not enough broth)
• 2 tablespoons olive oil                  
• 3-4 portabella mushroom caps, sliced                            
• 5 garlic cloves, chopped
• 2 teaspoon thyme
• 1/4 cup tomato paste (Good organic ketchup can be used too)
• 1.5  cups dry red wine
• 4 cups vegetable broth
• 1/4 cup gluten free tamari                                 
• 1/8 cup dark miso (dissolved in 1 c water or veg stock)             
• 3 tablespoons nutritional yeast flakes

Directions

1. Heat oil in a skillet, over medium heat. Saute onions for 3 minutes before stirring. Cook 20 minutes, or until the onions are well browned.
2. Add mushroom, garlic, thyme, and tomato paste. Cook 5 minutes, or until the tomato paste turns golden brown.
3. Add the wine and scrape the pan, releasing any brown bits. Reduce wine as you simmer for another 2 minutes.
4. Add the stock, soy sauce, miso, and nutritional yeast.
5. Simmer uncovered for about 10 more minutes.

Note:

If you can tolerate cheese, this is a great opportunity for a nice treat! Place a piece of gluten free bread at the bottom of an onion soup bowl, fill the bowl with soup and add 1-2 slices of organic swiss cheese. Place in the oven on broil for a few minutes until the soup is warm and the cheese is melted. Yum!