- 650 g. Onions
- 800 g. vegetable stock
- 2 tbsp. Miso paste
- 2 tbsp. Balsamic vinegar
- 1 tbsp. Apple cider vinegar
- 4 slices Gluten-free bread
- Salt and Pepper
- 150 g Cashewssoaked overnight
- 1/2 lemon Lemon juice
- 1 Garlic cloves
- 3-4 tsp. Nutritional yeast
- 1 tsp. Dijon mustard
- 250 g. (boiled or canned) Chickpeasoptional
As I live really close to the French border, French onion soup is something I remember having on my occasional visits to France. Especially in the colder times of the year, there is nothing more French and more hearty and warming, than the onion soup! The original french onion soup has quite a distinct flavour as alcohol is used in cooking it. But I’ve made my vegan and gluten-free onion soup, which is highly compatible with the original one taste-wise, but definitely is a winner on the healthy side! So it is a win-win! No gluten, minimal oil, no cheese, no alcohol. Only healthy basic ingredients, such as onions, apple cider and balsamic vinegar, gluten-free bread, cashews and nutritional yeast! These are the main “players” in the soup game, which bring out the flavour so much!
How Does the Vegan Gluten-Free Onion Soup Taste?
This soup tastes sweet, tart, a little sour. The most important here is not only the taste but also the texture! It is a combination of soft melting onions in the vegetable stock and soaked hot crusty bread with a cheesy top coat! What a fantastic idea. It is not just a soup, but actually three-layer art object like a cake, but in a more liquid and savoury form! If you like the original version of the soup, you will definitely like this one too! And if you’ve never tried it, I am sure you will like it anyway! Especially in fall-winter season, it is a perfect lunch. I made this vegan gluten-free onion soup, even more, filling by adding crunchy chickpeas! The chickpeas give it an extra layer of texture, flavour and fill you up more! You can easily flavour up the chickpeas as you wish. If you like it spicy, add cayenne or chilli! If you like it more on the milder side, add turmeric, cumin and coriander or choose your own spice combination to add to the chickpeas as something extra nutritious and crunchy!
How do we substitute cheese?
As you are probably aware, I am totally for the whole foods. That is why I am really insisting using this cheesy cashew sauce, made out of a few basic ingredients instead of using a refined, factory-made vegan cheese. I have never yet found a healthy vegan cheese, that is why this cheesy cashew cream is a delicious, healthy and nutritious option. We just combine cashews, nutritional yeast, mustard, lemon juice and garlic. Yes, it is that simple) And we get a very cheesy soup topping, which fits perfectly in this vegan gluten-free onion soup.
Cook the Soup
Peel and slice all the onions. You can do it by hand or by a food processor or Thermomix (like I did) to avoid all that crying! Add a little oil or water to a pot and sauté the onions in the medium-low heat until they are reduced in size about a half and become soft and golden. Add the balsamic and apple cider vinegar and saute a couple of more minutes.
When the onions are soft and golden, pour the vegetable stock, bring to a boil and reduce heat. Simmer for 25 minutes. At the end of the cooking time add miso paste and stir well, let the paste dissolve well in the soup. Add salt and pepper as you like.
Spice the chickpeas up!
Add the boiled or canned chickpeas to the pan on a medium, high heat without oil and add your favourite spices: chilli, cayenne, smoked paprika, coriander, cumin, turmeric etc. Stir them with the chickpeas to coat them on the heat. Heating up the spices brings out the flavours more! Turn heat off when coated well.
Prepare the cheesy top
Assemble the soup
Preheat your oven to a grill mode of 200C.
Pour the onion soup in a soup bowl (suitable for oven baking). Then put one slice of your gluten-free bread on top, let it soak a little bit, but not completely drown. Spread the cashew cheese on top of the bread and then add the chickpeas on top.