Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How to make "French Onion Soup" but definitely WITHOUT MEAT - no beef -I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How to make "French Onion Soup" but definitely WITHOUT MEAT - no beef ),it will help you,my kids.
Answer:
carmalize the onions in a bit of olive oil, the longer you take to carmalize them the better, then just use vegtable stock instead of beef or chicken stock as the broth, simple as pie
Hmmm...that's kinda hard, as the base is a beef broth.
Good luck. Try a vegan recipe website--type in "vegan" and "french onion soup" on yahoo search.
You'll obviously need to use vegetable stock or broth instead of the usual beef broth. Otherwise, you should be able to follow a basic french onion soup recipe, using the croutons and the cheese.
I was hopeing you had some answers, I was going to stell some. I love to. ruby tuesday's quit selling it so I quit ruby tuesday's.
When I make French Onion Soup I use
2 Chicken & 2 Beef boullion cubes which is desolved in boiling water. I also add about 1 tsp. of instant coffee to give it the dark colour.
Just follow your recipe and substitute with the beef and chicken bouillon cubes.
Use vegetable broth but make it bolder: (try all together)
1. As the first answer said, carmelizing the onions definitely makes the broth darker and richer.
2. Simmer the broth first with dried wild mushrooms (especially porcini -- they have a meaty flavor without the meat), strain, and then use the broth.
3. Add a drop of tamari (a very dark, rich soy sauce) -- but just a drop or it's overpowering.
The best way is to use 1 onion per person sliced slowly cooked with a teaspoon of butter over a medium heat for about 45 mins stirring frequently then add a mixture of veg bouillon and marmite and a splash of balsamic vinegar finished with a crouton topped with Gruyere cheese.
FRENCH ONION SOUP
4 lbs. (2 kilos) or 6 medium-large brown onions
2 T. extra virgin olive oil
1/2 C. (118 ml) water
4 cloves garlic, crushed
8 C. (1.9 liters) water
1/2 C. (118 ml) tamari
3/4 t. salt
2 1/2 t. Spike seasoning
2 T. dry red wine
3 cloves garlic, cut in half
6 to 8 slices whole grain bread
6 to 8 vegan jack or mozzarella cheese slices or 2 C. (480 ml) shredded
Slice onions thinly, then cut slices in half.
Combine onions, olive oil, and water in a large deep skillet. Sauté onions over high heat, stirring them frequently, for about 25 minutes. Turn heat down slightly, and continue cooking until well browned, about 20 minutes longer. Stir frequently and watch carefully to avoid burning onions.
Transfer onions to a 10 to 12-quart (10 to 12-liter) stockpot, and add garlic and water. Cover pot and bring to a boil over high heat. Turn heat down to medium and simmer about 20 minutes.
Add tamari, salt, Spike, and wine. Simmer about 5 minutes to blend flavors.
To serve, rub each bread slice with a half-piece of garlic and toast until bread is firm. Ladle soup into ceramic or glass bowls (not plastic), and float bread on top of each bowl.
Lay or sprinkle cheese on top of bread, and place bowls under the broiler until cheese melts. Place each bowl on a serving plate and serve immediately. Makes 6 to 8 servings.
The basis for French Onion Soup is carmelized bones that are used to make the stock (along with carmlized onions.) My suggestion for vegetarian (with dairy) is to baked thick sliced onions in a slow oven with butter brushed on top and sides of slices. You will get brown tasty onions and some liquid with which to make veggy broth. Use you best veggie broth recipe, add the liquid from your baked onions, season to taste. In separate crocks place carmelized onions at the bottom, pour veggy broth over those and top first with dry french bread then white cheese. Place under broiler till the cheese is melted to a lovely golden brown. Remove from oven and enjoy!
French Onion Soup is made from an actual beef broth extracted from actual beef products or at the very least from beef bouillon cubes. There is no such thing as French Onion Soup made with vegetable broth or soy sauce or any other substitute.
If you make a soup with onions and vegetable broth, that would be "Vegetable Broth and Onion" soup, but NEVER will it be French Onion Soup! NEVER!
It is the same as a Vegi-Hamburger. There is NO SUCH THING! A hamburger is made with ground beef. Period! If it is made with soy-protein or vegetables or whatever else, it is NOT a hamburger, it is something else..... And to be honest in your cooking, you need to call it something else!
French Onion Soup made without beef is simply NOT French Onion Soup, no matter what ANYONE says!
3 large onions sliced
1/4 cup margarine
1tbls flour
2cups water
1tsp Worstershire sauce
6 slices French bread toasted
3 cups shredded Monterey Jack or Mozzarella
Cook onions in margarine until tender,sprinkle with flour. Gradually stir in 1cup of water heat to boiling, add remaining water and Worstershire sauce . Heat to boiling,reduce to simmer.
Place your toast on bottom of serving dish and pour soup on top of toast, sprinkle with cheese, set oven at broil 550, broil soup 3 to 4 inches from heat until cheese is melted and light brown. about 5 minutes. make 6 servings
Bouquet Garni:
* 3 bay leaves
* 12 peppercorns
* 10 to 12 parsley sprigs
* 1 sprig fresh thyme or 1 tsp. dried
* 2 cloves or 3 garlic (whole)
Soup:
* 4 cups to 6 c. thinly sliced onions
* 2 teaspoons olive oil
* pinch salt
* 6 cups water or vegetable stock
* salt, soy sauce, or light miso to taste
* sliced scallion or minced parsley -- for garnish
* 4 slices to 6 slices French bread -- toasted
Make a bouquet garni by placing bay leaves, peppercorns, arsley, thyme, and garlic in the center of a 12" square of cheesecloth, and tying the cloth's ends together. Set aside.
In a heavy pot, saute onions in oil over medium-low heat.Add salt to prevent sticking, and stir frequently.
Cover pot with a lid, but leave it slightly ajar.Onions should saute for 30 minutes to 1 hour.They will reduce to about a third of their original volume and become sweet and golden.
Add water or stock along with the bouquet garni.Simmer at least 30 minutes.Remove bouquet garni.
Season soup with extra salt, soy sauce, or miso if desired.Place in bowls and top with French bread.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How to make "French Onion Soup" but definitely WITHOUT MEAT - no beef -I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How to make "French Onion Soup" but definitely WITHOUT MEAT - no beef ),it will help you,my kids.
Answer:
carmalize the onions in a bit of olive oil, the longer you take to carmalize them the better, then just use vegtable stock instead of beef or chicken stock as the broth, simple as pie
Hmmm...that's kinda hard, as the base is a beef broth.
Good luck. Try a vegan recipe website--type in "vegan" and "french onion soup" on yahoo search.
You'll obviously need to use vegetable stock or broth instead of the usual beef broth. Otherwise, you should be able to follow a basic french onion soup recipe, using the croutons and the cheese.
I was hopeing you had some answers, I was going to stell some. I love to. ruby tuesday's quit selling it so I quit ruby tuesday's.
When I make French Onion Soup I use
2 Chicken & 2 Beef boullion cubes which is desolved in boiling water. I also add about 1 tsp. of instant coffee to give it the dark colour.
Just follow your recipe and substitute with the beef and chicken bouillon cubes.
Use vegetable broth but make it bolder: (try all together)
1. As the first answer said, carmelizing the onions definitely makes the broth darker and richer.
2. Simmer the broth first with dried wild mushrooms (especially porcini -- they have a meaty flavor without the meat), strain, and then use the broth.
3. Add a drop of tamari (a very dark, rich soy sauce) -- but just a drop or it's overpowering.
The best way is to use 1 onion per person sliced slowly cooked with a teaspoon of butter over a medium heat for about 45 mins stirring frequently then add a mixture of veg bouillon and marmite and a splash of balsamic vinegar finished with a crouton topped with Gruyere cheese.
FRENCH ONION SOUP
4 lbs. (2 kilos) or 6 medium-large brown onions
2 T. extra virgin olive oil
1/2 C. (118 ml) water
4 cloves garlic, crushed
8 C. (1.9 liters) water
1/2 C. (118 ml) tamari
3/4 t. salt
2 1/2 t. Spike seasoning
2 T. dry red wine
3 cloves garlic, cut in half
6 to 8 slices whole grain bread
6 to 8 vegan jack or mozzarella cheese slices or 2 C. (480 ml) shredded
Slice onions thinly, then cut slices in half.
Combine onions, olive oil, and water in a large deep skillet. Sauté onions over high heat, stirring them frequently, for about 25 minutes. Turn heat down slightly, and continue cooking until well browned, about 20 minutes longer. Stir frequently and watch carefully to avoid burning onions.
Transfer onions to a 10 to 12-quart (10 to 12-liter) stockpot, and add garlic and water. Cover pot and bring to a boil over high heat. Turn heat down to medium and simmer about 20 minutes.
Add tamari, salt, Spike, and wine. Simmer about 5 minutes to blend flavors.
To serve, rub each bread slice with a half-piece of garlic and toast until bread is firm. Ladle soup into ceramic or glass bowls (not plastic), and float bread on top of each bowl.
Lay or sprinkle cheese on top of bread, and place bowls under the broiler until cheese melts. Place each bowl on a serving plate and serve immediately. Makes 6 to 8 servings.
The basis for French Onion Soup is carmelized bones that are used to make the stock (along with carmlized onions.) My suggestion for vegetarian (with dairy) is to baked thick sliced onions in a slow oven with butter brushed on top and sides of slices. You will get brown tasty onions and some liquid with which to make veggy broth. Use you best veggie broth recipe, add the liquid from your baked onions, season to taste. In separate crocks place carmelized onions at the bottom, pour veggy broth over those and top first with dry french bread then white cheese. Place under broiler till the cheese is melted to a lovely golden brown. Remove from oven and enjoy!
French Onion Soup is made from an actual beef broth extracted from actual beef products or at the very least from beef bouillon cubes. There is no such thing as French Onion Soup made with vegetable broth or soy sauce or any other substitute.
If you make a soup with onions and vegetable broth, that would be "Vegetable Broth and Onion" soup, but NEVER will it be French Onion Soup! NEVER!
It is the same as a Vegi-Hamburger. There is NO SUCH THING! A hamburger is made with ground beef. Period! If it is made with soy-protein or vegetables or whatever else, it is NOT a hamburger, it is something else..... And to be honest in your cooking, you need to call it something else!
French Onion Soup made without beef is simply NOT French Onion Soup, no matter what ANYONE says!
3 large onions sliced
1/4 cup margarine
1tbls flour
2cups water
1tsp Worstershire sauce
6 slices French bread toasted
3 cups shredded Monterey Jack or Mozzarella
Cook onions in margarine until tender,sprinkle with flour. Gradually stir in 1cup of water heat to boiling, add remaining water and Worstershire sauce . Heat to boiling,reduce to simmer.
Place your toast on bottom of serving dish and pour soup on top of toast, sprinkle with cheese, set oven at broil 550, broil soup 3 to 4 inches from heat until cheese is melted and light brown. about 5 minutes. make 6 servings
Bouquet Garni:
* 3 bay leaves
* 12 peppercorns
* 10 to 12 parsley sprigs
* 1 sprig fresh thyme or 1 tsp. dried
* 2 cloves or 3 garlic (whole)
Soup:
* 4 cups to 6 c. thinly sliced onions
* 2 teaspoons olive oil
* pinch salt
* 6 cups water or vegetable stock
* salt, soy sauce, or light miso to taste
* sliced scallion or minced parsley -- for garnish
* 4 slices to 6 slices French bread -- toasted
Make a bouquet garni by placing bay leaves, peppercorns, arsley, thyme, and garlic in the center of a 12" square of cheesecloth, and tying the cloth's ends together. Set aside.
In a heavy pot, saute onions in oil over medium-low heat.Add salt to prevent sticking, and stir frequently.
Cover pot with a lid, but leave it slightly ajar.Onions should saute for 30 minutes to 1 hour.They will reduce to about a third of their original volume and become sweet and golden.
Add water or stock along with the bouquet garni.Simmer at least 30 minutes.Remove bouquet garni.
Season soup with extra salt, soy sauce, or miso if desired.Place in bowls and top with French bread.
correctness,It's Non-profit and only for informational purposes.
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