Keeping in mind that I haven't had true French Onion soup in 10 years (since we went vegetarian), I really liked this soup! Perhaps a little salty? But maybe that's a benefit, since you're supposed to float croutons in it. I didn't pre-slice or toast the baguettes, but that was an option. The mushroom pate was phenomenal on the baguettes as well.
Speaking of baguettes, this round (with fresh yeast) was much better than last week's! I also added a smidge more water to the dough, and it rose beautifully. Unfortunately, my oven got too hot, so the tops got too brown. 20 hours of preparation, scorched in the last 5 minutes! They didn't taste burnt, so I served them anyways.
I provided roasted chickpeas with the salad to give it a bit more body, since onion soup is a bit thin, baguettes aren't exactly filling, and there wasn't a ton of pate. I love eating these chickpeas while watching a movie, but it's very easy to eat way more calories than you intended! The recipe is from Vegan Lunchbox.
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