french red wine braised jackfruit stew
One last wintry kiss since I noticed some of ya’ll have snow on the ground right now!
We, on the other hand, have some very springy conditions. I’m probably a broken record about this, but on my walk this afternoon I turned my face up to the sun and enjoyed a hearty but crisp breeze. Just lovely. I bought some basils today and potted them – now they’re hanging outside with Marvin the Mint Plant after a fresh water bath and a squirt of neem spray for the buggies. I feel relatively safe planting herbs now since I don’t foresee any huge cold snaps. And if they happen, I’ll deal.
For those of you still in cozy mode, though, I’ve this warming bowl of comfort to offer. French Red Wine Braised Jackfruit Stew is a bit of a cross between bourguignon and French onion soup. Big shoutout to caramelized onions, red wine, and a touch of balsamic for extremely bold flavor, and jackfruit to mimic a beefy consistency.
Pour out a bowl and whip up some quick cheesy toasts to dip, and you’ve got an ideal cozy supper on your hands. This isn’t the quickest recipe on the planet, but the inactive time allows for other meddling to occur while the stew simmers and bubbles on the stove. Great for dinner, even better as leftovers.
Don’t Cry Over Chopped Onions
Obviously, I couldn’t call this a proper French onion soup since the recipe only uses a half-fuckton of onions (three) rather than a full fuckton, and some of the ingredients otherwise differ. But I don’t mind if you’re able to liken it to that. French onion soup is rad.
Start with those onions. Slice em up thinly and saute them slowly with garlic, sage, and thyme. These onions caramelize a bit quicker than the usual formula since I didn’t want this recipe to take a whole lifetime. Once the onions start to turn to golden, pour in some red wine (use one you like so your soup doesn’t taste like ass) and balsamic vinegar. Simmer it all down until the onions are very soft and most of the liquid dissolves.
Basically, the rest of the recipe is a big dump-in-the-pot. Pour in Worcestershire, beef broth – I use a vegetarian version – carrots, and jackfruit. Cover and simmer for at least 20 minutes. I found 30 to be perfect for allowing the jackfruit to soak up all the broth and take on its flavor character.
Finish off with a cornstarch slurry to thicken up the stew. I used 1 tablespoon to starch with 1 tablespoon of water since I didn’t want my bowls too thick, but you can use another tablespoon if you prefer it less brothy.
Cheesy and Toasty
Last step in the process is the Gruyere toasts. I used Swiss cheese as well, and think it makes a pretty good alterative for those who don’t want to throw down the money required to obtain gruyere.
I used a crusty loaf of French baguette from Publix, but I invite you to buy what you like. Sourdough baguettes or even a ciabatta are great. Butter one side and broil until nice and golden, then flip, top with cheese, and broil to melt. Simple, but imperative.
This soup is very filling on its own, but I understand some might want a bit of extra protein. I usually roast J some chicken whenever I make a vegetarian dish, and for myself I’m content with some shrimp or tofu bacon. Not really traditional, but it works for me. In real life I eat some funky combos.
I’m not *quite* ready to say goodbye to winter, but I also don’t live in a snowstorm zone. If you’re feeling chilly and yearning for warmth, give this comforting bowl a go!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Seeking the cozies:
Coconut Cilantro Curry “Meatball” and Rice Soup
Easy Spicy Chickpea Noodle Soup
french red wine braised jackfruit stew
Ingredients
- 4 tbsp salted butter
- 3 large yellow onions, thinly sliced
- 3/4 cup dry red wine (I like a pinot noir)
- 2 tbsp balsamic vinegar
- 4 cloves garlic, minced
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh sage, chopped
- 1 tbsp Worcestershire sauce
- 6 cups vegetarian beef broth (or regular)
- 4 large carrots, chopped into chunks
- 2 cans jackfruit, drained
- 1-2 tbsp cornstarch
- 1 French or sourdough baguette, sliced
- 2 cups shredded Gruyere cheese (or use Swiss)
Instructions
- Melt the butter in a large Dutch oven or sauce pot over medium-low heat. Add the onions, garlic, sage, and thyme, season with salt and pepper. Cook, stirring occasionally, for 20-25 minutes until slightly golden. Turn the heat to medium-high and pour in the red wine and balsamic vinegar. Simmer 10 minutes longer until the onions are a darker hue (they will be reddish from the wine) and most of the liquid is dissolved.
- Add the Worcestershire, beef broth, carrots, and jackfruit. Bring to a simmer, cover, and cook for 25-30 minutes (or longer!) until very fragrant and the jackfruit absorbs much of the color and flavors. Taste and adjust salt and pepper.
- Make a slurry of 1 tablespoon of cornstarch with 1 tablespoon of water. Whisk into the soup. If you desire a thicker stew, make another slurry with 1 tablespoon additional starch.
- Heat the broiler to high. Butter one side of the baguette slices. Broil for 1-2 minutes until golden. Remove from the oven, flip the bread slices, and top each with a handful of cheese. Broil another 1-2 minutes until your desired toastiness.
- Divide the stew into bowls and serve with the crostini to dip.
