My mom used to make french onion soup when I lived at home and it was so good. Whenever I ordered it at various restaurants, it never tastes as good and who knows what they put in there! When I asked her for the recipe, I could ‘t believe how easy it was to make myself! Now I always make it and have added a few of with my own special ingredients. My family enjoys it, too! (Although, my kids don’t enjoy the pieces of onions, so I serve theirs without them.) I hope you enjoy it, too!
Mom’s French Onion Soup
- 2 TBS butter (I use Kerrygold)
- 2 large onions, sliced
- 2 cloves of garlic
- 32 ounces of broth (I use Pacific organic beef or vegetable broth)
- 4 tsp bragg liquid aminos or salt to taste
- 3 tsp worcestershire (I like Annie’s vegan Worcestershire)
- 1/4 cup Nutritional Yeast* (this is optional, but so delicious and good for you)
- 1 heaping tsp of miso* (optional, but so good for you)
- Piece of bread* (if desired. I used 1/4 of a whole wheat bagel.)
- Provolone cheese* (this is optional, but a nice added touch. Buy organic if possible.)
- Sauté the first three ingredients in your pot.
- Add the next three ingredients and bring to a boil.
- Reduce heat and cook for thirty minutes.
- Add remaining two ingredients if using. If you use miso, make sure not to let the soup boil after it is added as I have read that boiling destroys some of its’ beneficial properties.
- Add the bread to the individual bowls (if you are using it).
- If you are using cheese, slice it and put it on top of the soup. Melt it in the oven.
Total cook time: 1 hour Serves: 6
You can make it in fun little mugs, too!
This is what it looks like inside the cheesy top. Do you have any favorite soup recipes? I would love to hear them!