French Onion Soup – Vegan Adaptable

Ahhh, it’s September. The leaves will begin changing and the cooler breezes will start to come in soon, and it’s the front runner to my favorite season, winter! With the cooler weather right around the corner, I begin thinking of all of my cool weather favorite foods. It’s the food that bring comfort on a cold day. It’s the food that goes along with a warm fire, and a handmade quilt by my great grandmother.

Soups, stews, chili’s, and warm drinks are amongst many of my cooler weather favorites. Since Kelsie’s food allergy diagnosis we had to change up our long time cool weather favorites, because they all included tomatoes. I ask Kelsie if she would like a soup with a melted bubbling cheese on the top and a side of hot crusty bread to dip into her soup and she said “”YES!!”. I knew the soup that I just had to make for her, French onion soup!

-Scroll down for a printable version-


What do you need?
5 pounds medium onions, sliced ⅛ inch thick
½ cup butter
1 ½ teaspoon pepper
2 tablespoons paprika
2 bay leaves
¾ cup flour
2 32 oz container of beef broth
1 32 oz container of chicken broth
1 cup white wine
16 oz swiss cheese (I buy the Applegate pre-sliced}

What do you do?
1. Melt the butter in a large pot over low heat and saute the onions for 2 hours. {it’s totally worth it!}
2. Add your paprika, bay leaves, pepper, and salt. {salt to taste}. Mix well and saute on low for a 3 minutes.
3. Add ⅔ of the broth and stir.
4. Add the flour to the remainder of the broth and stir well, add to the pot and stir.
5. Add the wine and simmer for 2 hours. Remove your Bay leaves.
6. Refrigerate overnight. (you can skip this step and go straight to serving if you want)
::When your ready to serve it::
1. Heat the soup up and ladle into ovenproof bowls.
2. Top with a slice of swiss cheese and place under the broiler in your oven.
3. Broil for 3-4 minutes or until cheese is hot and bubbly.

Allow to cool and serve with your favorite crusty bread!

recipe was adapted from creative-culinary