Prep Time: 15 minutes
Cook Time: 1 hour
This vegan soup is hearty, packed with flavor, and very easy to make. This French onion soup has been given a vegan twist, as we will be using vegetable stock instead of beef stock. You have to cut a dozen of onions, which might make you cry a river, but it will be worth it when you see your family or guests enjoying this heavenly winter classic. This recipe also skips the step wherein you have to bake the soup with bread in it. Instead, just bake the bread and vegan cheese. Ready to serve up a cup?
- 2 tbsp. olive oil
- 8 medium size onions, thinly sliced
- 3 garlic cloves, minced
- 2 cups of water
- 32 ounces of vegetable stock
- ¼ cup dry red wine
- ½ tsp. thyme
- 2 to 3 tbsp. of soy sauce
- Pepper to taste
- 1 ½ cup grated mozzarella, non-dairy cheese
Step 1: In a soup pot, pour about 2 tbsp. of olive oil and heat it. Add onions and sauté over medium heat, until the onions become soft and have a golden color. Add 3 garlic cloves and continue to sauté slowly, until the onions become very soft. Stir repeatedly to ensure that the onions are not burned.
Step 2: Pour 2 cups of water into the pot and stir it. Add the vegetable stock, wine, and thyme. When it starts boiling slowly, lower the heat. Cover the pot and boil it for about 15 more minutes.
Step 3: Add soy sauce and pepper to taste. If you have enough time, take the soup off the heat for about an hour to help develop the flavor.
Step 4: Before serving the soup, you have bake a few bread slices topped with your vegan mozzarella. Bake at 375 degrees for about 15 minutes. Turn the slices at least once, exactly in the middle of the baking time.
Step 5: Just before serving, reheat the soup to the boiling point. Pour the soup into the bowl and garnish each bowl with a slice of your cheesy baked bread.