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BEAN SOUPS

Italian French Onion Soup

ITALIAN FRENCH ONION SOUP

Two world cuisines beautifully groomed for animal-free! What makes Italian, Italian and French, French emerges with little effort in a soup that longs for nothing except to be eaten! Moans of pleasure from Steve!

Makes approx. 14 cups

3 T. extra virgin olive oil

1 jumbo onion – cut ends off, cut into quarters, peel, cut into thin quarter rings

  • peel deep to discard tough outer onion peels

1 t. salt

1 lb. can Mushrooms Pieces & Stems by FOUR SEASONS

1 T. garlic powder

2 T. onion powder

2 t. dried tarragon

1/2 t. dried thyme

1/4 t. ground allspice

1/8 t. red cayenne pepper

1 c. dry Marsala wine

1 T. Imitation Chicken Flavored Bouillon Powder

7 c. water

2 t. additional salt

fresh grind black pepper to taste

1/2 c. orange marmalade – I used SMUCKER’S brand

1/2 c. tomato paste

15.5 oz. can cannelloni beans including liquid

3 T. Minute Tapioca


1- In large soup pot, over medium-low heat, melt oil.

2- Add onion and salt then sauté till translucent and soft. We’re not looking for char here, a little light brown is okay. We want the onion soft and plump.

3- Add mushrooms including liquid from can.

4- Add remaining ingredients, except Minute Tapioca, stirring after each addition.

5- Cook, uncovered, over medium heat 20 minutes, stirring as needed.

6- Now add Minute Tapioca. Stir well, reduce heat to medium-low and cook 30 minutes longer, stirring as needed.

7- Adjust for salt and pepper. Remove from heat, cover, and let set till ready to serve.

8- Broiled baguette slices. Toast thin baguette slices lightly in toaster. Place on rack over baking sheet. Drizzle with olive oil. Top with Plant Parmesan shreds by FOLLOW YOUR HEART. Broil till cheese softens. Watch carefully; they burn quickly.

9- Assembly per serving:

  • Place 1 non-broiled cheese toast in bottom of soup bowl (sprinkle the cheese onto a lightly toasted baguette slice, without broiling it).
  • Top with very hot soup, one cup per serving.
  • Top with second broiled cheese toast.
  • Top with a little more soup.
  • Drizzle with 1-2 teaspoons Marsala wine.
  • Sprinkle with fresh grind black pepper. Serve.

Notes: No one will think you thickened this soup with Minute Tapioca. It worked great to create just enough smooth.


GRAVY VARIATION: I had 3 cups soup leftover and decided to make a gravy the next day to serve over mashed potatoes. Delicious!

I made a slurry from 1/3 c. water and 2 Tablespoons cornstarch. Add to lightly boiling soup in pan, stirring till thickened. Cook for another few minutes on low heat, stirring as needed. Adjust for salt and pepper and serve over mashed potatoes.






By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."

BROWSE @ YOUR LEISURE

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