Creamy Caramelized French Onion Soup
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~ raw, vegan, gluten-free ~
Well lick my lips and pat my belly… this was mmm mmm good! I was quite pleased with myself after my husband polished off the last bowl for his dinner. He had it two days in a row. This soup is a little on the sweet side with the use of miso and using the
Balsamic Caramelized Onions. And this soup is best served warmed.
You can do this three ways; the first way (and the way I did it)… I poured the soup into a 9×13 glass baking dish and slide it into the dehydrator. I set the temp at 145 degrees and set the timer for 1 hour.
The reason I poured it into such a large baking dish, was to have more of the surface exposed, which meant it would warm up quickly and evenly.
The second way is to do this on the stovetop. If you want to keep the soup raw, I recommend using a thermometer with this method. Temperatures can get out of control quickly. Warm to 115 degrees.
The third way is to place the soup in an airtight cooking pan and place it on the engine of your car and drive around the block a few times. Lol Ok, ok, I don’t recommend this really, but my dad and I use to do this technique of cooking when I would go trucking on the road with him. We would make up meat and cheese sandwiches, wrap them in foil and snug them down around the engine. By the time we hit our next stop our sandwiches would be all nice and warm. haha
I also noticed that this soup seemed to thicken a bit as it chilled out in the fridge overnight. It made it nice and creamy, which was delightful. If you want to make this soup nice and hardy, you can later add some cooked or sprouted quinoa or even some cooked brown rice.
Ingredients:
Yields 5 cups
Preparation:
- In a blender combine the milk, lemon juice, miso, coconut aminos, thyme, cracked black pepper, and 1 cup of caramelized onions. Blend for about 30 seconds on high.
- Turn the speed down and drizzle in the olive oil while it is running.
- Add 1 cup of chopped caramelized onions and pulse about 3-4 times.
- Pour into a serving bowl. Serve and enjoy!
Warming Suggestions:
- Allow the soup to warm to room temperature and enjoy.
- Place the serving bowl in hot water, allowing it to heat up before adding the soup. This will help take a little extra chill off of the soup and make it cozy warm to hold in your hands.
- Pour a serving size of soup in a mason jar, place lid on top, and tighten… immerse the jar in hot water till it warms the soup to your liking.
- Pour into a small saucepan and heat on the stove. Use your fingertip as the temperature gauge; it shouldn’t get too hot for your finger. You can also use a thermometer gauge if this concerns you.
- Dehydrator – if you have a “box” shaped dehydrator such as the Excalibur, pour the soup into a wide mouth baking dish and turn the heat to 145 (F) degrees. Warm for 30-60 minutes. You can also place the temperature at 115 degrees and heat for 3-4 hours. You will need to gauge this. The more soup that exposed to the air, the quicker it will warm.
© AmieSue.com
Tags: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, sugar free, Vegan
Hi again Amie Sue,
OK I’m wanting to try this one but dont have a dehydrator as yet. Do you think I can get away with just marinating the onions for 24-48 hours or should I ask for an early Xmas present LOL.
Well early Christmas gifts are always good ;) hehe
You can just marinate them. The dehydrator helps to really caramelize them but since you don’t have the dehydrator, for-go it. It should still taste great. amie sue
Wow! We just finished eating your soup Amy and it was one of the most amazing soups we have ever tasted. I went to see my parents, my Mum is raw, but my dad is not-that is, he is forced to be raw when I come to visit, ha, ha, but anyways, we all agreed that your soup was mindblowing!!!!! Will be making a lot of it this winter, that is for sure! Thanks a million!
Well Alex…. you just made my night. :) Thank you for taking the time to share this with me, it means a lot. I am soooo happy that you all enjoyed it! Just tickled me. Happy Thanksgiving to you and your loved ones, amie sue
i have just done this soup for dinner. I love it. I didn’t have the tamari, and I put some agave syroup because the oninions were dehitrated but not caramelizzed. Very good, delicious ! I would do it every day !!
My cat was smelling it and meaow all the time!!! Sorry, all for me !! ( onions are not good for cats)
Thank you Amy Sue.
Poor kitties, hehe. I am so happy that you enjoyed the recipe Manuela. Next time try it with the caramelized onions, the adds a wonderful depth to the overall flavor! Many blessings and have a great weekend, amie sue
Hello Amie,
As I shared with you in a previous another post, I am on a soup quest this week, and your recipes are the answer.
This soup looks absolutely inviting and fulfills all the needs of a busy weeknight” meal: quick, simple and satisfying.
Having said a much, I am prepping now and would like to know how long this soup will keep in the refrigerator? Do you think I could freeze it for latter use?
Also, I do have a new container of mellow white miso and red miso. Your soup calls for chickpea miso. May I use either of what I have on hand or not? If you recommend using the chickpea miso and not substituting, than I will wait. I have not been able to find chickpea miso at any of the health food stores near me including Whole Foods Market. I will keep looking.
Lastly you said that the soup is on the “sweet side”. I have had very little exposure to sweet soups (samples of carrot soup and butter nut squash soup at Whole Foods) and wonder what to expect. I have had onion soup before, but do not recall a sweet taste-it was at a time when my taste buds were less discerning. Not sure I have a taste experience to associate for a sweet soup.
So much so looking forward to making this soup this week. Thank you and I look forward to your guidance.
Blessings…
Morning dear Rhondy,
This is the perfect time of the year for soups… but then anytime of the year is always a good time. hehe Let’s see if I can help with your questions:
Q. Having said a much, I am prepping now and would like to know how long this soup will keep in the refrigerator?
A. I would say about 3-5 days.
Q. Do you think I could freeze it for latter use?
A. I haven’t tried freezing it but I don’t see why not. Just use a freezer-safe container. I like to use freezer-safe mason jars. I fill them up to the fill line on the jar, place the lid on loosely until the soup is frozen, then tighten the lid down.
Q. Also, I do have a new container of mellow white miso and red miso. Your soup calls for chickpea miso. May I use either of what I have on hand or not?
A. I would aim for the white miso as it will be closer to taste to the chickpea miso. I only use chickpea because I avoid soy. So you will just fine to use what you have on hand.
Q. Lastly you said that the soup is on the “sweet side”. I have had very little exposure to sweet soups (samples of carrot soup and butter nut squash soup at Whole Foods) and wonder what to expect.
A. The soup does have a faint flavor note of sweetness. This is due to the caramelized onions, the balsamic vinegar and even miso can add a slight hint of sweetness. And of course, it will depend largely on the onions you use. I have been having the worse time lately with onions. I can buy 4 of the same onions and some are so unpleasant and hot and one might be sweet. So, I do recommend tasting the onions that you use. An onion that is stronger in flavor will be fine but you might need to balance it out with a milder one too… just depends on your taste buds.
I hope this helps. Enjoy and have a blessed day, amie sue