Ingredients for French Onion Soup (See Instructions Below)
Oil
Six tablespoons avocado oil or butter (omit the butter for a non-dairy option)
Vegetables
Ten to fifteen large yellow onions, peeled, rinsed, sliced, and sauté the sliced rings of onion
Two cloves' garlic, peeled, minced, and sauté the garlic
Sweetener
One tablespoon maple syrup or sugar
Broth
A half cup mushroom broth
Seven cups vegetable broth
Seasoning
One teaspoon salt
One-fourth teaspoon dried thyme or a couple of fresh sprigs
Two bay leaves
Ingredients for Creamy Mashed Potatoes (See Instructions Below)
Vegetable
Four large russet potatoes, peeled, rinsed and cut into one-inch pieces
Stock or Broth
Four cups vegetable stock or broth
Dairy (Omit or Substitute for Non-dairy Options)
One cup sour cream (omit for a non-dairy option)
A half cup milk (use a plant-based milk for a non-dairy option)
Seasoning
A half teaspoon salt
A half teaspoon pepper
One cup fresh chives, finely chopped, or dried chives
Ingredients for Baguette (See Instructions Below)
Loaf
One traditional baguette, sliced in half and then sliced into portions
Cheese Topping (Use a Plant-based Cheese for a Non-dairy Option)
Three tablespoons mozzarella, shredded or grated
One-third cup Gouda, shredded or grated
A half cup Parmesan, shredded or grated
A half cup Gruyère, shredded or grated
Instructions for French Onion Soup
Place the above French onion soup ingredients in a pot, thoroughly stir, and cook them until they are lightly boiling. If they were included, remove the fresh thyme sprigs and bay leaves before serving the soup.
Instructions for Creamy Mashed Potatoes
First, boil the pieces of potatoes in water until they are soft and allow them to briefly cool after cooking. It may be helpful to add a tablespoon of extra virgin olive oil or avocado oil to the water when boiling to deter starchy foam. Next, pour the pieces into a strainer and rinse. Place them in an appropriate bowl and begin to mash them into a creamy texture with a potato masher. Then, place the mashed potatoes into a pot with the other ingredients listed for the potatoes until everything has been warmed and thoroughly blended.
Instructions for Baguette
Preheat the oven between 375-degrees or 450-degrees Fahrenheit. Lengthily slice the baguette from one tip through its center until you reach its other tip, as if you are preparing it for a submarine sandwich. Place the halves of bread on a baking sheet. If preferred, lightly brush some extra virgin olive oil or avocado oil on the halves of bread with a pastry brush. Combine all the shredded or grated cheeses together in a bowl and sprinkle them on the halves of bread. Turn on the oven light and warm the bread until the cheese has melted. Allow the bread to cool, then slice in portions.
Final Note
For presentation, use an old-fashioned ice-cream scooper with a spring release if available and firmly place three scoops of the potatoes in the center of the serving bowl or bowls. Placing two scoops in the center and the last scoop in the mid-area of the prior scoops is supportive. Next, use a ladle to slightly surround the potatoes with soup and avoid covering the tops of the scoops. Omit the creamy mashed potatoes if preferred. Enjoy!
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