Ninja Foodi Vegan French Onion Soup with Crispy Grilled Cheese Croutons
Is there anything better than a one-pot dinner recipe? You’ve been hearing me rave about my new favorite kitchen device, the Ninja Foodi, for a couple of months now (remember this chili and this cauliflower?), and the main reason I’m so enamored with it is because at this point in my life (I’m 34 weeks pregnant with a wild toddler running the show!) I’m really, really over making a big production out of dinner. Not to mention, I’m DEFINITELY not interested in doing any extra dishes.
Ok, back to today’s one-pot dinner: Ninja Foodi Vegan French Onion Soup with Crispy Grilled Cheese Croutons. This was such a fun recipe to work on because it’s made with really, really simple ingredients, but the flavor is big and anything with grilled cheese croutons on top is guaranteed to be a hit. I love this recipe for this time of the year when it’s starting to get colder because it’s extra cozy, but also because it’s packed with onions and garlic- which are great for boosting the immune system! Combine that with the fact that you’ll only have to clean up one pot afterwards and it’s a win-win-win!
What makes this recipe extra special is that all of the work is done in the Ninja Foodi (which is a pressure cooker that’s also able to make things crispy thanks to its TenderCrisp™ Technology). First you saute the onions and garlic right in the machine, then you add the rest of the soup ingredients and pop on the pressure cooking lid to quickly pressure cook the soup, then you toss the grilled cheese croutons on top and use the crisping lid to make them nice and crispy right on top of the soup. The end result is a flavor-packed soup with crispy croutons and melty cheese that you can ladle straight into bowls for dinner.
If you’ve already got a Foodi, you definitely need this recipe for dinner tonight!
- 1 tablespoon olive oil
- 4 medium yellow onions, thinly sliced
- 4 cloves of garlic, minced
- 6 cups vegetable broth
- 1 tablespoon vegan worcestershire
- 1 tablespoon tamari
- 1 tablespoon balsamic vinegar
- salt and black pepper, to taste
- 4 slices of bread
- 2 slices vegan cheddar
- 1 tablespoon olive oil
- *optional garnish- fresh parsley
- On the Foodi, select SEAR/SAUTE and set to MD:HI. Let the it preheat for 5 minutes.
- Add the olive oil, onions and garlic to the pot and saute for 10 minutes, until lightly browned.
- Add the vegetable broth, worchestershire sauce, tamari, balsamic vinegar, salt and pepper. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
- Select PRESSURE and set to HIGH. Set the time to 15 minutes and select START/STOP to begin.
- While the soup cooks, prepare the grilled cheese croutons by assembling 2 sandwiches with the bread and cheese. Brush the tops of the sandwiches with olive oil. Slice the sandwiches into 1-inch cubes to make croutons. Set aside.
- When the pressure cooking is finished, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.
- Arrange the croutons over the top of the soup. Close the crisping lid. Select BROIL and set the time to 14 minutes (open the lid to check if the croutons are crispy after 10 minutes). Select START/STOP to begin.
- When the cooking is finished, remove the lid and serve warm.
This post was sponsored by Ninja. All opinions expressed are my own.
