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
- 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
- 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.