Healthy Vegan - At last French Onion Soup at Home

I made this soup last week, or was it the weekend before...I can't remember now.  What I do remember is wanting to make French Onion Soup for a long while.  I think the idea had been planted in my head during Vegan Mofo when I saw a good looking vegan variation of French Onion soup that got me drooling.  This one is not vegan though it could easily be by replacing the butter with vegan margarine and vegan 'cheese'.
Previous to making this soup, I have only ever had French Onion soup once in my life.  No it was not when I was in Paris, France for my honeymoon; or when I was in Brittany visiting friends. No it wasn't even when we went to Marseille quite recently, no I had my first ever French Onion Soup in Loch Lomond, when I lived in Scotland.  

 We had friends visiting us from America and we went to the shores of Loch Lomond.  It was the only dish on the menu, other than Ploughman's Lunch that was marked as suitable for vegetarians and I liked it - sweet salty caramelised onions  flavours were very pleasing. 



I enjoyed every spoonful and so did D.  It was so well worth the wait.  This recipe is adapted from our lovely Delia.  her version is made with beef stock and she uses Gruyere cheese and cognac.  I used cheddar cheese for the crouton topping and omitted the cognac all together.   
I am sharing this with Credit Crunch Munch hosted this month by From Plate to Pen and often co-hosted byTinned Tomatoes. 

Comments

Post a Comment

Popular posts from this blog

Healthy Vegan - Black Chickpeas Salad with Coriander

Image
The weather is so changeable at the moment, its gone all warm again. I came home a little earlier than usual and wanted to eat something quite light, hence this Black Chickpeas Salad with Coriander. Of course, this was not going to be enough as a meal for two, so alongside the Black Chickpeas Salad with Coriander, I made a Tomato Tarte Tatin.   It made for a nice change.  The feta here is optional, I used it as that is what I had in the fridge, but you could substitute it with halloumi cheese or if your going for a vegan or dairy free option, perhaps smoked tofu.  I think you need a soft texture with the nutty black chickpeas and the fragrant herb brings it all together. What I like about this salad too, it that it is quite seasonal in colours - going all autumnal, but also a perfect salad to knock up for a Halloween feast if you are planning a vegan or vegetarian Black Food Menu .   Please don't worry too much if you can't find black chickpeas where you are, just su
Read more

Healthy Vegan - Retro Vegan Hand Raised Pie for Sharing

Image
Yesterday's prompt was reach out! make a new vegan friend and tell us about it.  Its one of the reasons I am participating in Vegan Mofo and for me that is reaching out.  Saying that its also nice to be reacquainted with Rose from Dandylion Vegan Blog and if I had to tell you about a lovely vegan friend, there are quite a few in my real life and quite a few that I have met on blogosphere, so to single one out would be unfair. I love them all in different ways, they know who they are.   And today's prompt is most retro recipe.  I have a couple of recipes that I consider to be retro on my blog, some are vegan like this Lemon Cherry Tofu Cheesecake and this  Chilli Chocolate Tofu Cheesecake , but many other retro recipes are vegetarian.  Some of course can easily be veganized like this retro Kiev's , but instead I am sharing these two rather large vegan Hand Raised Pies, its irrelevant what is in these vegan pies, its more about the size, because this time size does matte
Read more

Healthy Vegan - Three Pea Tagine with Cherry Tomatoes

Image
These days, I don't have much energy to cook from scratch when I get in from work unless its something like pasta such as  Spaghetti dish, but strangely enough I did actually make this Three Pea Tagine after work in the late evening.   I was rather surprised that I had both the energy and the inclination.  This was one of those days, when i decided to myself that I was not going to plonk myself in front of either the computer or sofa and instead use those couple of hours a little more usefully, then laze.  Other than making couscous, grub was made and it was plenty to last us two days if not more.   Its actually a relatively easy recipe, after sauteing the onions, garlic and spices, you could happily leave it for 40 - 45 minutes for the yellow split peas to cook in the vegetable stock, then stir in the remaining ingredients such as chickpeas, raisins, green peas, cherry tomatoes which happen to be home gown for 10 minutes and its pretty much done.  Its not like a risotto wh
Read more