French Onion Soup is one of my favourite traditional recipes – French onions from the Roscoff region is my preference but, sometimes I just have to do without and rely on local yellow onion produce. Yellow onions have a distinctive wholesome flavour, giving this dish its lush and silky taste. I make my own vegetable stock using potato, carrot, parsnip and celery in this dish. This dish can be paleo by omitting the potato in the stock and bread as the crouton – it is equally delicious.
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
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