This French Onion Mushroom Stew is cozy to the extreme. Expect to feel warm and relaxed after a bowl of this savory concoction. In keeping with my usual vibe, I’ve taken a traditional-ish recipe for French onion soup and jacked up the veggie and legume quota, thereby increasing the fiber, protein and other nutrients. Enjoy alongside a generous hunk of your favorite bread for a complete meal.
French Onion Mushroom Stew
This French Onion Mushroom Stew takes everything you love about French onion soup and jacks it up with extra veggies and beans, thereby increasing the fiber, protein and other nutrients.
Ingredients
- 3 white or yellow onions , sliced in strips
- 1 red onion , sliced in strips
- 2 Tbsp canola oil
- 2 Tbsp olive oil
- 16 oz mushrooms (any combination) , sliced
- 1 zucchini , chopped
- 7 cups vegetable broth
- 2 cans white beans (or 1 and 1 with black-eyed peas) , rinsed and drained
- 2 gold potatoes , cubed
- 1 tsp ground thyme
- 1 Tbsp dried rosemary leaves
- 1 tsp dried oregano
- 1 bay leaf
- 4 cups kale or spinach leaves
- 1 Tbsp balsamic vinegar
- Ground black pepper , to taste
- Grated cheese , optional
Instructions
- Heat oil in soup pot over low heat. Add onions and cook until caramelized, stirring and scraping the bottom of the pot periodically until browned and gooey, 45-60 minutes.
- Add remaining ingredients except for spinach and vinegar. Bring to boil. Reduce heat and simmer, covered, until potatoes are tender, about 25 minutes. Discard bay leaf.
- Remove from heat and stir in greens and vinegar. Top with a generous amount of fresh ground pepper prior to serving.