I often enjoy the fun results that come from experimenting with turning classic dishes into vegetarian dishes. Because, at the heart of it, there are no rules. For a long time, I’ve experimented with a vegetarian French onion soup that felt as savory as the beef version. And while I’m quite happy with the results, I had a few detours along the way, like this caramelized onion galette and these French onion-inspired beans.
If we break down French onion soup, we need two major flavors: caramelized onion and something to replace the beef broth.
When it comes to caramelized onions, there really is no shortcut. The sugar breakdown and the reaction with the amino acids over a long time is the flavor we’re looking for with the French onion flavor. In addition, the onions should have very little texture left and be able to melt into the bean broth.
The second hurdle for making these beans is creating a flavorful base that gives us a feeling similar to the strong and salty beef broth. For this, I have a few ingredients I turn to, and when used in combination, create this rich and salty base. This recipe uses vegan Worcestershire sauce, nutritional yeast, and shiitake mushroom powder.
The key to these French onion-inspired beans is that the base is less soup and more of a thick sauce that clings to the beans.
I think the real magic of these beans is that they effectively become a gravy-like component. This is where it really helps to have beans you’ve prepared at home so that you know the flavor of the bean broth. I typically cook the beans with heavy amounts of onion and garlic, working as a base layer of alliums for the entire dish.
If you’re using canned beans, I recommend draining them and using some vegetable broth in place of the bean broth.
The next goal is to cook the mixture to a nice gravy-like consistency. To do this, keep the mixture at mid-range heat and cook until you can swipe a spoon, leaving a path through the sauce. If you make the gravy too thick, add a splash of broth. If the broth is still soup-like, turn up the heat a bit and keep cooking. The broth will thicken!
I purposely left the toast base rather plain. However, you can easily add a layer of mustard or make something like this cheese toast, only putting the onions in the beans instead of on the toast.
Finally, I realize there’s nary a vegetable in sight of this bean dish. However, I love serving this toast with a side salad, usually with whatever I happen to have on hand. This bitter greens salad is one of my favorites and balances the richness of the beans quite well.
Oh, my my. This recipe will be perfect for my french onion soup-loving husband. I can already taste the richness and complexity of flavor this will have.
Thank you for the hard work of developing a recipe we all will love!