French onion soup + Creamy chowder = Stupefying soup
Vegan French onion chowder is like a cross between French onion soup and a super creamy chowder. It is also a cross between amazing and incredible. Super caramelized onions, potatoes, a bit of white wine and some cashew cream make this fusion out of this world! So warm and comforting, super easy and really fun to make.
Caramelizing the onions is what takes the longest in this recipe. Since you are using 4 big onions, they take about 30-45 minutes to caramelize. Then it is pretty quick from there. I find caramelizing the onions to be kind of therapeutic. They smell amazing and cooking something low and slow is totally relaxing.
This vegan French onion chowder has everything I want in a soup. Sweet, melty onions, carbs, creaminess and with all that awesomeness going on, it is still gluten-free! Also, it’s pretty good for you. There’s way less oil than regular French onion soup, and no cream at all, unlike a regular chowder.
When I was a kid, my Dad used to caramelize onions and potatoes for breakfast, and it was literally my all time favorite thing. This vegan French onion chowder has flavors reminiscent of that, and I can NOT get enough. It makes your house smell so yummy, your mouth will be watering before you even taste this chowder.
Like a cross between French onion soup and creamy chowder with potatoes. It is incredible!
- 1/4 Cup Vegan butter, I used Earth Balance
- 4 Large Sweet onions, sliced thin
- 4 Cloves Garlic, chopped
- 2 Bay leaves, dried
- 2 Fresh Thyme sprigs
- 1 Cup White wine, I used Pinot Grigio (optional)
- 2 Large Russet potatoes, diced
- 2 Quarts(8cups) Vegetable broth, divided
- 1 Cup Raw cashews, soaked for at least 8 hours
- 1/4 Cup Nutritional yeast
- 1 Tablespoon Lemon juice
- 2 Tablespoons Corn starch
- Salt and pepper to taste
Heat the vegan butter in a large soup pot on medium high. Add all the thinly sliced onions and start to saute them. Stirring constantly. Sprinkle with a bit of salt and pepper. Saute until they are translucent, reducing heat as needed. About 5 minutes.
Now, reduce heat to medium low, and continue to cook until fully caramelized. Stirring every few minutes. It will take about 30-45 minutes to caramelize the onions. You know they are done when they are very brown and could melt in your mouth.
Once the onions are caramelized, add the garlic, bay leaves, thyme, diced potatoes and white wine(if using). Simmer for about 10 minutes or until the wine is mostly absorbed by the onions and potatoes.
While the wine cooks, make cashew cream. Drain the raw cashews that you soaked for at least 8 hours in cold water, I like to do it overnight. If you are in a pinch, you can soak them in boiling water for 15-30 minutes. Add the drained cashews to a blender with 1 cup of the vegetable broth, the nutritional yeast, lemon juice and a pinch of salt and pepper. Blend on high until it is completely smooth.
Next, add the corn starch to the pot and toss to coat the potatoes and onions.
Then add the remaining 7 cups of vegetable broth and the cashew cream you made to the pot. Stir to combine. Season with a few pinches of salt and pepper.
Simmer on medium low, just so it is at a small bubble for about 20 minutes or until the potatoes are cooked through. Taste and adjust seasonings. Serve with oyster crackers on top.
I tossed my oyster crackers in melted vegan butter and old bay seasoning.