French Onion Soup

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Before I went vegan French onion soup was my favorite soup. I mean honestly, who doesn’t love bread and cheese in their soup? I haven’t had French onion soup since going vegan but today I was reunited with it and I was so happy.

RECIPE VIDEO

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INGREDIENTS

5 sweet onions (32 oz/908g)
2 tbsp vegan butter (I like Miyoko’s)
2 tbsp oil
64 oz veggie stock
2 tsp apple cider vinegar
1 tsp balsamic vinegar
OR 1/4 cup dry white wine
2 bay leaves
4-6 sprigs of fresh thyme
Salt and pepper to taste (around 1/4 tsp)
Sugar** optional 1 tsp if you like it sweeter
6-9 slices bread
1/2 cup grated vegan mozzarella (or more)
1/4 cup vegan parmesan Follow Your Heart
1/4 cup grated vegan parmesan Violife

METHOD

  1. Take your onions cut them in half, peel the skin and begin to thinly slice the onions.
  2. In a big pot add the vegan butter and oil. Allow to melt and then add in the onions.
  3. Cook the onions down on a low heat for 30-40 minutes. This slow cooking process and caramelization process is what makes this soup so tasty, so just be patient.
  4. Once onions are about done cooking preheat oven to 350F.
  5. Once the onions are cooked down add in the apple cider vinegar, balsamic vinegar, salt and pepper. You can also use white wine instead of the vinegar. Whichever you prefer!
  6. Then add in the veggie stock, bay leaves and thyme and cook for 15-20 minutes. I like to put the bay leaves and thyme in something so I can easily get them out before eating.
  7. Slice the bread and toast it in the oven for 5-10 minutes to get it crispy and toasted.
  8. Get oven safe ramekins or bowls and place them on a baking sheet.
  9. Add soup into bowls, add a few pieces of bread, sprinkle with all the cheese and broil on medium heat for 5-10 minutes. Cheese should bubble and be golden.
  10. Top with fresh thyme and a crack of black pepper. Be careful the bowls will be hot!

Will serve 5-7 people.

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