Vegan French Onion Soup

🧂 Ingredients

• 2 tbsp olive oil
• 4 yellow onions

  thinly sliced
• 3 cloves garlic

  minced
• 2 bay leaves
• 2 sprigs of thyme
• 1½ cups white wine

  such as Chardonnay
• 6 cups vegetable broth
• ¼ cup balsamic vinegar
• Salt

  to taste
• Black pepper

  to taste
• 4 slices baguette
• 1 cup vegan mozzarella cheese shreds

Instructions

• 1 Preheat the oven to 350°F (175°C, or gas mark 4).
• 2 Heat the olive oil in a large stockpot over medium-low heat. Add the onions and
  cook slowly for 15 to 20 minutes, stirring often, until they are lightly
  caramelized. Add the garlic, bay leaves and thyme. Cook for 1 minute. Add the
  white wine and cook for 5 to 7 minutes, until slightly reduced. Add the
  vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes.
• 3 Add the balsamic vinegar and stir. Remove the bay leaves. Add salt and pepper,
  to taste.
• 4 Spoon the soup into four ovenproof serving dishes. Top each bowl with a slice of
  baguette, and sprinkle with ¼ cup (30 g) of the vegan cheese shreds. Place the
  bowls in the oven for 3 to 5 minutes, until the vegan cheese is melted and the
  baguette is slightly toasted.

Nutrition Info