French Onion Soup Recipe
By Veegs
🔪Prep Time: 30 minutes
👩🍳Cook Time: 60 minutes
Ingredients
4 tablespoons vegan butter (soy-free if necessary)
6 medium yellow onions, halved and very thinly sliced
2 garlic cloves, minced
1 tablespoon fresh thyme leaves
2 bay leaves
1 cup vegan dry white wine
2 tablespoons oat flour (certified gluten-free if necessary)
2 quarts low-sodium vegetable broth
1 tablespoon nutritional yeast, optional
Salt and black pepper to taste
1 vegan baguette, sliced (gluten-free if necessary)
Smoked Gouda Cheese Sauce, “Melty” Variation
Chopped fresh parsley, optional
Instructions
1Melt the butter in a large pot or Dutch oven over medium heat.
2Add the onions and cook for 20 to 25 minutes, stirring every so often, until browned and caramelized.
3Add the garlic, thyme, and bay leaves and cook for 2 to 3 minutes more, until the garlic is fragrant.
4Add the wine and cook, stirring occasionally, until the liquid has been absorbed.
5Add the oat flour and cook, stirring constantly, until the flour is no longer visible, about 2 minutes.
6Add the broth and bring to a boil.
7Reduce the heat and simmer for about 15 minutes, until thickened.
8Add the nutritional yeast (if using), salt, and pepper.
9Remove from the heat and discard the bay leaves.
10Preheat the oven broiler.
11Arrange six small ovenproof bowls or ramekins on a baking sheet.
12Pour the soup into the bowls. Place 1 or 2 baguette slices on top of the soup.
13Spoon the cheese sauce over the bread.
14Place the baking sheet with the bowls under the broiler. Broil for 3 to 4 minutes, until the cheese is browned and bubbly.
15Remove from the heat and sprinkle with parsley (if using). Serve immediately.
16Leftover soup will keep in an airtight container in the fridge for 2 to 3 days.
17Note: Heating the cheese sauce will take 5 to 7 minutes, so I suggest preparing it while the soup is simmering.
