A couple of years ago, the current vegan boyfriend was vegan friend. One evening, he read a few recipes to me over a video chat out of the Veggie Works Vegan Cookbook. One of them was for French Onion Soup, the recipe that is presumably used at Kaya’s Kitchen.
I had missed French Onion Soup terribly since going vegan. I was always jealous when he told me that he was having some. Then a few months ago, I finally got to try it at the restaurant. Awesome! Yes, I had the recipe for a couple of years, but never got around to using it.
So for the first time I made the recipe, I made it for him.
Isn’t that sweet?
Also, I made No-Kneed Bread. I’m working on my own adaptation of that recipe, which I hope to share with you soon! But I will share the piece of equiptment that made making it possible: Lodge Logic 5-Quart Double Dutch Oven and Casserole with Skillet Cover. I had been looking at the enamel cast iron ones for ages, but couldn’t justify the cost to myself, especially if I were going to need to switch out the knob in order to make it overproof. This one is perfect, with a lid that doubles as another pan!
The soup was quite good, but not exactly like the soup at Kaya’s, likely because of the broth. I used store-bought, which is just never as good as fresh-made. I may change that in the future! The soup is topped with the no-kneed bread, which was covered in Daiya and broiled.
I have my fingers crossed that the weather will continue to improve, so my soup making days will soon be numbered until next fall. Best to make good use of the time now!