French onion soup is hearty and flavorful and only requires a few pantry staples to make. The classic recipe calls for beef stock, but this is simply replaced with vegetable broth to be made vegan. To make a more substantial meal while keeping the French onion flavor, I added lentils to absorb the broth and cook down into a stew. Lentils have a nice, earthy flavor that blends well with the broth.
This is a good stew to eat when you’re sick because the onions are high in antioxidants and will help fight off bacteria and viruses. A bowl of this is delicious on its own but it could also be served over mashed potatoes, rice, or sliced bread as an open faced sandwich. You could also melt some vegan cheese on top to make it even more traditional.
YIELDS
2-4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 large red onion, sliced
- 1 large white onion, sliced
- 1 1/2 tbsp vegan butter
- 3 garlic cloves, minced
- 2 tbsp balsamic vinegar
- 4 cups vegetable broth
- 2 cups water
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup dry lentils
- to taste fresh rosemary
- 1 large red onion, sliced
- 1 large white onion, sliced
- 1 1/2 tbsp vegan butter
- 3 garlic cloves, minced
- 2 tbsp balsamic vinegar
- 4 cups vegetable broth
- 2 cups water
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup dry lentils
- to taste fresh rosemary
Directions
1. In a large saucepan, melt the butter. Add the sliced onions and cook for about 15 minutes, until they begin to caramelize.
2. Add the garlic and balsamic and cook for a couple minutes.
3. Add the broth, water, and spices and bring to a boil.
4. Reduce broth to a simmer. Add the lentils and cook until soft and broth starts to absorb, about 30 minutes.
5. Remove from heat and top with fresh rosemary.
Vegan French Tarragon Potato Stew (Navarin D’Agneau)
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Photo: Lauren Sacerdote
