🌱 30 DAYS OF VEGAN 🌱 Easy Vegan French Onion Soup 🧅 🥣
For more recipes like I’ve been sharing this month, pre-order my cookbook Make It Vegan (link is in my bio) coming out on Dec 28th 📖
Serves: 4-6
Prep: 5 minutes
Cook: 1 hour 30 minutes
6 large onions, halved and sliced no thinner than about 1cm2 tbsp of olive oil2 cloves garlic1 tsp sugar200ml white wine1 tbsp plain flour1200ml vegetable stock Splash of vegan worcestershire sauce (optional)Sea salt & black pepper
Baguette, sliced150g approx vegan cheese (I used creamy and smoky @applewood_cheese vegan block as in my experience it is by far the best at melting and mimics gruyère with its smoky flavour)
1. Heat the oil in a large heavy based pot (with a cover), and add the sliced onions. Cook on a medium heat for 10 mins until softened, and then add the sugar. Cook on low heat for a further 40-45 minutes, stirring regularly, until sticky and very soft.
2. Once caramelised, add in the garlic and cook for another minute. Season.
3. Now add a splash of the white wine, turn the heat up a little to deglaze the frying pan, taking care to scrape up the gooey bits on the bottom of the pan. Then add the flour, stir, and cook for a couple more of minutes.
4. Stir in the remaining wine and stock. Bring to the boil and then turn down to a simmer. Cover partially with the lid, and cook for 20-30 more minutes.
5. Whilst the soup is simmering, turn the grill on and slice the baguette and toast. Ladle the soup into an oven proof dish or bowl, top with the toasted baguette, a drizzle of oil, and grated vegan cheese. Grill until the cheese is melted.
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