Vegan French Onion Soup

• Vegetarian

• Produce

  • 2 Bay leaves
  • 2 cloves Garlic
  • 1/2 tsp Garlic powder
  • 1 tsp Thyme, dried
  • 4 Yellow onions, medium

• Canned Goods

  • 2 qt Vegetable broth, low-sodium

• Condiments

  • 1 tsp Apple cider vinegar or lemon juice
  • 2 tsp Lemon juice

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 tsp Nutritional yeast
  • 1 Pepper, fresh ground
  • 1 tsp Salt
  • 1/2 tsp Sea salt
  • 1/2 tsp Sugar
  • 2 1/3 tbsp Tapioca flour/starch

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1/4 cup Cashews, raw

• Bread & Baked Goods

  • 1 Baguette

• Dairy

  • 1 1/4 cup Plant-based milk, unsweetened

• Beer, Wine & Liquor

  • 3/4 cup Red wine

Found on veganhuggs.com

Description

Ingredients

• 3 tablespoons coconut oil (or your preferred cooking oil)
• 4 medium yellow onions, sliced
• 2 cloves of garlic, minced
• 1/2 teaspoon sugar
• 1 teaspoon salt, more to taste
• Fresh ground pepper, to taste
• 1 teaspoon dried thyme
• 2 bay leaves
• 3/4 cup red wine
• 3 tablespoons all-purpose flour
• 2 quarts of vegetable broth, low sodium
• 2 teaspoons lemon juice
• 1 baguette, sliced and toasted
• 1/4 cup raw cashews, soaked in water 2-4 hours
• 1 1/4 cup unsweetened plant-based milk, hot (be careful not to burn the milk)
• 2 tablespoons + 1 teaspoon tapioca flour/starch
• 1 teaspoon nutritional yeast
• 1 teaspoon apple cider vinegar or lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt

Directions

• In a large pot, heat the coconut oil over medium heat. Add the onions, garlic, thyme, bay leaves, sugar, salt and pepper. Sauté until the onions are very tender & caramelized, about 40-50 minutes. Stir often to avoid the onions sticking to the pot. If they start to stick, you can add a few splashes of oil and turn heat a little lower. Keep pot uncovered
• Now, add the red wine and bring to a boil, reduce heat and simmer on low for about 10-15 minutes, or until the wine has evaporated.
• Remove the bay leaves and stir the flour into the onions. Turn the heat down to medium-low and cook for another 2-3 minutes. Stir often so the flour doesnt burn.
• Add the vegetable broth and lemon juice. Simmer for for 10-15 minutes. Taste the soup to see if it needs anymore salt or pepper and add if needed.
• Heat the broiler to high. Carefully ladle the soup into oven-safe crocks or bowls. (small Pyrex bowls work great) Fill half way, and place 2 slices of toasted baguette into each bowl. Now, add more soup, pouring directly over bread. Make sure not to overfill the bowls. You dont want it to spill over and get burned. Now top each baguette slice, with a big scoop of cheese and place the bowls in the oven. I placed a big piece of parchment paper under the bowls. Sometimes the cheese melts over, so it avoids mess in your oven.
• Broil for 2-3 minutes to slightly brown and melt the cheese. Be careful not to burn the cheese.
• You can top with some fresh green onions or fresh thyme. I added a few sprigs of rosemary for garnish

Nutrition