Creamy Onion Soup

January 1, 2010

This is an old family recipe that I really enjoyed as a kid, but wasn’t sure how it would turn out veganized.  Surprisingly, it turned out great.  It was super easy to make, and is healthier than I thought it might be.  Thanks to Wendy, we had gluten-free mock rye bread to work with for the croutons.  :)

Here’s my recipe:

Ingredients:

Rye Croutons (recipe follows)

3 medium-size onions

3 T. Earthbalance vegan butter

½ t. caraway seeds

¼ t. thyme leaves

1 T. flour (I used brown rice flour to make it gluten-free)

2 c. vegetable stock

¾ c. soy milk

salt and white pepper

Prepare Rye Croutons; set aside.

Rye Croutons

Start with 6 slices of rye bread.  Cut bread into ½-inch cubes; set aside. Heat 4 T. olive oil in a wide frying pan over medium heat.  Mix in 6 cloves garlic, minced or pressed.  Add bread cubes and stir until coated w/ oil mixture.  Spread in a single layer on a baking sheet.  Bake in a 325 degree oven for 15 to 20 mins or until crisp and well browned.  Should make about 2 cups.

Gluten-free mock rye croutons with garlic, hot out of the oven.

To make Soup:

Remove stem and root ends from onions; cut in half lengthwise and thinly slice each half length-wise so that it falls into slivers.

Melt butter in a 2 to 3-quart pan over medium heat.  Add onions and cook, stirring occasionally, until soft but not browned (about 15 mins).

Mix in caraway seeds and thyme, then stir in flour to coat onions.  Stirring constantly, slowly pour in stock and bring to a boil.  Cover, reduce heat, and simmer for 15 mins.

In a blender or food processor, whirl about half of the onions and a little broth until smooth.  Return puree to pan and stir in soy milk.  Cook over medium heat, stirring occasionally, until soup is steaming.  Season to taste with salt and pepper.  Top each serving w/ croutons.  Makes about 4 cups.

Creamy onion soup

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One Response to “Creamy Onion Soup”

  1. W.L. Says:

    The onion soup was delicious! I wouldn’t change a thing except doubling the recipe. It’s enought for 3 servings. The crutons were also really great. They tasted like rye bread AND the texture was great, unlike many gluten-free bread recipes.

    Thanks Jenna!


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