I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 290/524 (from Julie's count)...but really 659

Monday, February 7, 2011

Vegan Soupe Gratinée des Trois Gourmandes

Vegan Onion Soupe Gratinéed de Luxe]

The weather has turned back very cold after our little reprieve over the weekend...and Scout asked for his favorite soup...French Onion Soup...

...this recipe - as Julia puts it is - 'a final fillip to the preceding onion soup'...

...mix some cornstarch with some clear flax seed goo...and add a little bit of vegan Worcestershire sauce...

...mix well...

...add some cognac...

...at this point you're supposed to ladle some hot soup into the egg mixture...but I didn't as there was no need to 'cook' the egg mixture...

...then you lift the crust and pour the mixture back into the soup...reach under the crust and stir gently to bland the mixture into the rest of the soup...

...None of us liked the soup this way as well as the regular Onion Soup Gratinéed with cheese...the cognac is a bit overpowering...and I prefer the Onion Soup without Worchestershire sauce as well...

Substitutions:
Clear flax seed goo for the egg
Earth Balance for Butter
Vegan Broth for broth
Daiya cheese for the Swiss Cheese
Vegan French bread
Vegan Worcestershire Sauce

Recipe here: Mastering the Art of French Cooking

p. 45

3 comments:

  1. perfect for your zero degree days! i agree, the "brandy" kind of flavor would probably not be so welcome.

    love, k

    ReplyDelete
  2. Yes, we are cold here too and that would be perfect for lunch or dinner!

    ReplyDelete