This is a delicious vegan alternative to traditional beef-based French soup.
| Servings |
1 1/4 cups
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 133 | 0mg | 0.4g | 17g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
410.6 | Water saved (gallons) [animal consumption only] |
 |
862.5 | Manure (pounds) not deposited into the environment |
 |
1,230 | Grains / feed (pounds) not consumed by animals |
 |
2,115 | Methane (gallons) not created by animals |
 |
25,875 | CO2 (pounds) not released into the atmosphere |
 |
.025 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
Ingredients
- 3 C yellow onions (thinly sliced)
- 2 Tbsp vegetable oil
- 1/4 C flour (unbleached all purpose)
- 6 C vegetable broth
- 1/4 C soy sauce
- 1/4 C wine (red) (dry)
- 1 tsp worcestershire sauce (vegan)
- 1 Tbsp maple syrup
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a large pan, heat the oil over medium heat; add the onions and cook for 2 minutes. Add the flour and stir to coat the onions.
- Add the broth, soy sauce and remaining ingredients to the pan; stir well and bring the soup to a boil. Reduce the heat to low and simmer (covered) until the onions are tender.
Recipe Notes
Serve in individual bowls topped with bread and cheese (e.g., Parmesan, mozzarella, swiss), if desired.
Cover and store for up to one week in the refrigerator, or freeze for up to six months.
© Mainly Vegan LLC