Crockpot French Onion Soup (NON-VEGAN) - need help to make vegan

[Guest guest]

I think this is the recipe (or very close to it) that I used once at a

family birthday party about a year ago. They gobbled it all up and wanted

more, so it's definitely a good-tasting recipe as is. But I am trying to

reduce or eliminate animal products in my family's diet, so any help would

be appreciated to make this vegan.

 

I understand that there are vegetarian versions of beef broth - are they

condensed? And are vegetarian butter substitutes useful for sauteing, or

should I just saute the onions in a vegetable spray or water, and throw a

butter substitute in the pot for a bit of flavor? Maybe eliminating it

completely would work too.

 

Do cheese substitutes melt very well? I like French onion soup without

cheese anyway, but just for curiosity's sake, I'd be interested to know.

I've only ever used butter and cheese substitutes " straight " on bread and

sandwiches, so I don't know how they work in cooking.

 

Also, I used Vidalia onions in this. Yummers!!!!

 

 

French Onion Soup (NON-VEGAN version)

 

Makes 10 servings

 

8-10 large onions, sliced

1/2 cup butter or margarine

6 10 1/2-oz. cans condensed beef broth

1 1/2 tsp. Worcestershire sauce

3 bay leaves

10 slices French bread, toasted

grated Parmesan and/or shredded mozzarella cheese

 

1. Saute onions in butter until crisp-tender. Transfer to slow cooker.

 

2. Add broth, Worcestershire sauce, and bay leaves.

 

3. Cover. Cook on Low 5-7 hours, or until onions are tender. Discard bay

leaves.

 

4. Ladle into bowls. Top each with a slice of bread and some cheese.

 

Note: For a more intense beef flavor, add one beef bouillon cube, or use

home-cooked beef broth instead of canned broth.

 

Source: FIX-IT AND FORGET-IT COOKBOOK, Feasting with Your Slow Cooker by

Dawn J. Ranck, Phyllis Pellman Good, Copyright 2000

[Guest guest]

Pam, I've only seen powdered versions of beef broth...maybe if you used more

than the normal recipe given for the veggie broth is called for, you can

make it a stronger flavor? I think even veggie broth would be fine for this

too, though it wouldn't taste as beefy.

 

You can find vegetarian worcesteshire sauce, and it's SO good.

 

For the cheese, I'd use the follow your heart brand if you can find it:

http://www.imearthkind.com/

 

It melts really well and the mozzerella would be perfect for this!

 

I hope this helps you

 

cherrie

 

 

-

" Pam " <pdjunieb

 

Thursday, June 16, 2005 2:48 PM

Crockpot French Onion Soup (NON-VEGAN) -

need help to make vegan

 

 

>I think this is the recipe (or very close to it) that I used once at a

> family birthday party about a year ago. They gobbled it all up and wanted

> more, so it's definitely a good-tasting recipe as is. But I am trying to

> reduce or eliminate animal products in my family's diet, so any help would

> be appreciated to make this vegan.

>

> I understand that there are vegetarian versions of beef broth - are they

> condensed? And are vegetarian butter substitutes useful for sauteing, or

> should I just saute the onions in a vegetable spray or water, and throw a

> butter substitute in the pot for a bit of flavor? Maybe eliminating it

> completely would work too.

>

> Do cheese substitutes melt very well? I like French onion soup without

> cheese anyway, but just for curiosity's sake, I'd be interested to know.

> I've only ever used butter and cheese substitutes " straight " on bread and

> sandwiches, so I don't know how they work in cooking.

>

> Also, I used Vidalia onions in this. Yummers!!!!

>

>

> French Onion Soup (NON-VEGAN version)

>

> Makes 10 servings

>

> 8-10 large onions, sliced

> 1/2 cup butter or margarine

> 6 10 1/2-oz. cans condensed beef broth

> 1 1/2 tsp. Worcestershire sauce

> 3 bay leaves

> 10 slices French bread, toasted

> grated Parmesan and/or shredded mozzarella cheese

>

> 1. Saute onions in butter until crisp-tender. Transfer to slow cooker.

>

> 2. Add broth, Worcestershire sauce, and bay leaves.

>

> 3. Cover. Cook on Low 5-7 hours, or until onions are tender. Discard

> bay

> leaves.

>

> 4. Ladle into bowls. Top each with a slice of bread and some cheese.

>

> Note: For a more intense beef flavor, add one beef bouillon cube, or use

> home-cooked beef broth instead of canned broth.

>

> Source: FIX-IT AND FORGET-IT COOKBOOK, Feasting with Your Slow Cooker by

> Dawn J. Ranck, Phyllis Pellman Good, Copyright 2000

>

>

>

>

>

[Guest guest]

The New Farm Vegetarian cookbook has a great recipe for vegetarian

onion soup...the best I've had. Veggie broth doesn't cut it. However,

one can make a faux-beef broth with some soy sauce or tamari and the

spice tarragon. Simmer that for a long time, and right before the end

of the dish, add some nutritional yeast. Somehow that makes a great

flavor that is richer and more " beef-like " than the traditional veggie

broth.

[Guest guest]

I must say, New Farm is the best vegan cookbook I've ever come across.

Everyone should have a copy! haha!

 

cherrie

 

 

-

" Julie " <jskabubble

 

Thursday, June 16, 2005 4:38 PM

Re: Crockpot French Onion Soup

(NON-VEGAN) - need help to make vegan

 

 

> The New Farm Vegetarian cookbook has a great recipe for vegetarian

> onion soup...the best I've had. Veggie broth doesn't cut it. However,

> one can make a faux-beef broth with some soy sauce or tamari and the

> spice tarragon. Simmer that for a long time, and right before the end

> of the dish, add some nutritional yeast. Somehow that makes a great

> flavor that is richer and more " beef-like " than the traditional veggie

> broth.

>

>

>

>

>