French Onion Soup
Ingredients
The soup
-
3
tablespoons
vegan butter
-
2
tablespoons
olive oil
-
4
large
yellow onions, thinly sliced
-
2
cloves
garlic, minced
-
1
tablespoon
balsamic vinegar
-
⅓
cup
dry white wine
-
6
cups
vegetable broth
-
1
tablespoon
fresh thyme leaves
-
2
leaves
bay leaves
-
1
tablespoon
dark brown sugar
-
to taste
salt and pepper
The toppings
-
6
slices
baguette
-
1
cup
vegan cheese, shredded
Instructions
- Heat olive oil and vegan butter in a large pot over medium heat.
- Add sliced onions and cook slowly until caramelized, about 30-40 minutes.
- Stir in minced garlic and cook for an additional 2-3 minutes.
- Deglaze the pot with balsamic vinegar and white wine, scraping up browned bits.
- Pour in vegetable broth and add thyme, bay leaves, and dark brown sugar.
- Season with salt and pepper, bring to a boil, then reduce to a simmer for 20-30 minutes.
- Preheat oven to 375°F (190°C) and toast baguette slices for about 10 minutes.
- Remove bay leaves from soup, ladle into oven-safe bowls, and top with baguette and vegan cheese.
- Broil until cheese is melted and bubbly, about 3-5 minutes.
- Serve hot, garnished with extra thyme.
Nutrition Facts (estimated)
Servings
4 servings
Calories
378
Total fat
15g
Total carbohydrates
50g
Total protein
7g
Sodium
2072mg
Cholesterol
0mg
You might also like