Vegan French Onion Soup

By LEP04

Ingredients

• 3 large yellow onions
• 1/2 cup veggie broth or water
• 3 cloves garlic, diced
• 1/2 cup red wine alcohol cooks out
• 4 cups water
• 2 Tbsp soy sauce
• 2 Tbsp balsamic vinegar
• 1 bay leaf
• 2 tsp ground or fresh thyme
• 1/2 tsp salt, or to taste
• 1/2 tsp fresh ground pepper
• sourdough bread Annie's sourdough bread has no oil
• Vegan Mozzarella Optional. Link to nut-free recipe below
• 3/4 cup water
• 1/4 cup raw cashews
• 1 Tbsp white wine vinegar
• 1 Tbsp nutritional yeast
• 1 Tbsp arrowroot powder or cornstarch or tapioca flour
• 1/2 tsp salt

Details

Servings 4
Adapted from blog.eatplant-based.com

Preparation

Step 1

French Onion Soup

Slice onions into thin crescents.

In a large pot, saute onions in 1/2 cup of water until onions begin to heavily brown.

Add half of the red wine (1/4 cup) and minced garlic. Continue to brown the onions for about 3-5 minutes on low heat. Add a little more water if needed. Scrape down the the bottom of pan to release all of the flavor of caramelizing onions. Alcohol cooks out of this.

Add other half of red wine and continue cooking for approximately 3-5 minutes. Onions should be thickly browning, but not sticking to the bottom.

Add remaining ingredients to pot--4 cups water, soy sauce, balsamic, bay leaf, thyme, salt, and pepper. Cover and cook on low for approximately 15-20 minutes. While this is cooking, begin making Vegan Mozzarella Topping.

Vegan Mozzarella Topping (optional) Nut-free link below

Make mozzarella topping by adding all ingredients to a blender and blend on high until smooth, approximately 2-3 minutes. I don't soak the cashews.

Pour mixture into a sauce pan over medium heat and whisk continuously while cooking.

It will become thick and stretchy in 3-5 minutes.

Soup Assembly

Heat broiler to high.

Turn soup off and remove bay leaf. Ladle soup into oven-safe crocks. Top with 2 pieces of sourdough bread. Then finish off with a large dollop of mozzarella topping (if using).

Place the soup crocks on a baking sheet and broil in oven for approximately 3 minutes, or until tops are brown and bubbly. Watch closely or they will burn quickly.

Serve immediately.