Creamy Onion Soup with Horseradish Béchamel Toast
I’ve always had a soft spot for the classic French Onion Soup – you know, the one that is rich in caramelized onion flavors swimming in a dark and flavorsome beef broth and topped with toast and perhaps some melted Comte cheese.
Ok, I know this French classic isn’t exactly stylish at the moment, but I decided to revive it and bring it all back…in vegan form!
The base of the soup remains the same – it is packed with slowly caramelized onions. I replaced the rich meat broth with an equally rich mushroom-infused vegetable broth…and a hint of sherry of course. The toast is lathered with a vegan béchamel that’s been gratinated and flavored with shredded fresh horseradish.
This is a simple and inexpensive soup to make. It is tremendously rich in flavor and oh so satisfying to enjoy on a bone chilling day.
Yield: makes about 2 liters (6-8 servings)
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