Soothing Vegan French Onion Soup

By andreajayros

Ingredients

• 4 medium onions
• 1 cloves of garlic, peeled and minced
• 750 ml (3 cups) vegetable stock
• 2 about 2 glasses of white wine
• a pinch of dried thyme
• a pinch of salt
• 1 tbsp vegan butter + extra to butter the bread
• 3 slices of sourdough
• shredded vegan cheese, to serve (optional)
• nutritional yeast, to serve (optional)

Details

Servings 1
Adapted from onegreenplanet.org

Preparation

Step 1

First things first: peel and chop the onions in half. Slice each half very thinly.

Melt the butter in a large saucepan over medium heat. Sweat the onions for a few minutes, then add the garlic, salt and dried thyme. Cook for approximately 10 minutes; the onions need to be thoroughly softened and translucid (the salt will prevent them from burning).

Pour the stock into the saucepan, slightly lower the heat and cover with a lid. Leave it to gently simmer for 45 minutes for best results. Add the wine and simmer for another 10-15 minutes. You want some of the alcohol to burn off, but not completely.

The soup should now be a dark, coppery brown, the onions fall-part soft and caramelised.

Pre-heat the oven grill to 200ºC/392ºF. Ladle the onion soup into 2-3 soup tureens (depending on their size, you may be able to serve more or fewer guests). Cover the soup with a slice of buttered sourdough bread, sprinkle over some vegan cheese or nutritional yeast. Place the tureens under the grill for about 3-5 minutes, or until the bread is toasted and the cheese, if used, is melted.

Serve immediately, but beware of burning your tongue.