Monday, October 11, 2010

French Onion Soup

There is something so comforting on a cold day about a steaming bowl of soup.  The temperature was around 25 F when I woke up this morning which of course put me into a soup frame of mind.

This soup is satisfying and hearty with bold yet mellow onion flavor.

French Onion Soup

3 softball size onions, cut into half moons - about 8 cups
4 tbs vegan buttery alternative
2 tbs fresh thyme
1 tsp black pepper
1 tsp garlic salt
6 to 8 cups beef broth (dairy & gluten free) - depending on how thin you like your soup
1/2 cup red wine
1/4 cup Worcestershire sauce (gluten free)

In a large pot saute the onions with buttery alternative, thyme, pepper and garlic salt until caramelized.
The best way to do this is to begin over moderate heat then reduce heat to low and stir every 5 minutes or so.
Once the onions are caramelized, deglaze the pan with the red wine.
Be sure to scrape all the yummy pits off the bottom of the pot!
Next add in the Worcestershire sauce and beef broth.
Bring everything up to a boil then reduce heat to a simmer.
Allow to simmer partially covered for at least 30 minutes but longer is better.

If desired ladle into oven safe individual bowls and top with a dairy & gluten free crouton then smother the top with either dairy free or goat's milk cheese.  Broil until the cheese is bubbly and lightly browned.


  1. Nice soup Stephanie. will share this with mt twitter friends! BTW love the new look!

  2. Tried this tonight, and it was delish! The goat cheese was too soft to smother, so we didn't broil it and just mixed it in. I can't wait to try it tomorrow when we it has more time to sit!

  3. Mary - So glad that you tried my recipe and loved it too! Thanks for stopping by :)

  4. Terrible soup. I was so disappointed. Way too much woster sauce. Threw it out.

    1. I am sorry that you didn't enjoy the soup. I love the flavor that the Worcestershire sauce adds to the soup. Everyone's taste buds are different!


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