Classic Vegan French Onion Soup
Ingredients
Soup
-
1
tablespoon
extra virgin olive oil
-
3
pounds
yellow onions, thinly sliced
-
3
cloves
garlic, minced
-
2
tablespoons
flour
-
½
teaspoon
ground black pepper
-
8
cups
water
-
2
cubes
low-sodium vegetable bouillon
-
2
cups
white wine
-
1
leaf
bay leaf
-
1
teaspoon
dried thyme
Toppings
-
10
ounces
whole wheat French bread (small slices, 1 ounce each)
-
¾
cup
shredded plant-based Swiss cheese
Instructions
- Heat olive oil in a large ovenproof pot or Dutch oven and sauté onions and garlic for 15 minutes.
- Preheat the oven to 400°F.
- Stir in flour and black pepper, then place the uncovered pot in the oven and bake for 15 minutes.
- While baking, place bread on a baking sheet and bake until crisp for about 5 minutes, then set aside.
- Transfer the pot to the stovetop, add water, bouillon cubes, wine, bay leaf, and thyme, and bring to a boil. Cover and simmer until onions are tender, about 35 minutes. Remove bay leaf.
- Heat the oven to 450°F. Arrange toasted bread on top of the soup, sprinkle with shredded cheese, and bake for 10 minutes until cheese is golden and soup is bubbly.
- Serve the soup in bowls topped with cheese-covered bread.
Nutrition Facts (estimated)
Servings
10
Calories
210
Total fat
5g
Total carbohydrates
31g
Total protein
4g
Sodium
183mg
Cholesterol
0mg
You might also like