Ingredients
Units
Scale
- 1/2 cup unsalted vegan butter
- 1 tbs olive oil
- 1/2 tsp sugar
- 4 yellow onions, sliced 1/4 ” thick
- 2 bay leaves
- 1 tbsp fresh thyme, leaves only
- Kosher salt and freshly ground black pepper
- 1 cup white wine
- 3 tbsp all-purpose flour
- 2 quarts veggie broth
- 1 baguette, sliced
- 4 Slices of Follow Your Heart soft cheese
- 2 tsp vegan worcestershire
- 2 tbsp balsamic vinegar (optional)
Instructions
- Melt the vegan butter and olive oil in a large pot or pan over medium heat. Butter should sizzle and brown a bit.
- Add the half moon sliced onions (cut in half, then cut in half again), cook until the onions have softened 10 minutes.
- Add the salt, pepper, and sugar, and cook (covered) until the onions are very soft and caramelized, about 35 minutes. Onions will brown and be very soft. Continue to stir periodically to ensure that they don’t burn. If they start to brown too fast, turn down the heat.
- Add the flour and continue to stir the onions for 2-3 minutes.
- Add wine to deglaze the pot. Cook to reduce alcohol, 3 minutes (you can also follow video and throw everything in together like in the video)
- Add the broth, fresh thyme, bay leaves, and vegan worcestershire . (add the balsamic here if desired) Bring to a boil, reduce to a simmer (30 mins) and reduce by about 1 cup. Remove the bay leaf.
- When you’re ready to serve, set the oven to broil, ladle the soup into bowls, top the soup with a baguette slice and vegan cheese and broil until bubbly and golden brown, 3 to 5 minutes.
Notes
Don’t slice the onions too thin or they will brown too fast and fall apart.
You can also add the fresh thyme in the beginning while cooking the onions down
You can also use red wine instead of white if you prefer!
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: French Onion
- Cuisine: Soup