French onion soup

French onion soup

Tags

French
Soup
Weekend

Cook

Ingredients

  • ¼ cup vegan butter
  • 6 onions, sliced
  • ¾ tsp sugar
  • 4 cloves garlic, minced
  • 1 tbsp thyme
  • ¾ cup red wine
  • 3 tbsp flour
  • 8 cups vegetable stock
  • 2 bay leaves
  • 1 ½ tsp sea salt
  • Fresh ground pepper
  • 1 baguette, sliced and toasted
  • ¼ cup raw cashews
  • 1 ¼ cup plant-based milk, hot
  • 2 tbsp tapioca flour
  • 1 tbsp nooch
  • 2 tsp lemon juice
  • ½ tsp garlic powder
  • ¾ tsp salt

Steps

  1. Cover the cashews in boiling water.
  2. In the wok heat the butter over medium-low.
  3. Add the onions and sugar. Sauté until the onions are very tender & caramelized, stirring often.
  4. Now add the garlic and thyme. Sauté 30-60 seconds.
  5. Add the wine and bring to a simmer. Reduce heat and gently simmer until the wine has evaporated.
  6. Stir in the flour. Turn the heat down to low and cook for 1 minute, stirring constantly.
  7. Add the stock, bay leaves, salt, and pepper. Turn heat up then turn down to gently simmer for 10-15 minutes.
  8. Meanwhile drain cashews and discard water.
  9. Place ingredients from cashews to salt into a blender. Blend on high until smooth.
  10. Pour mixture into a small pot and place over medium heat. Stir often, and scrape the sides.
  11. Once thickened turn off the heat and set aside.
  12. When the soup is done, remove bay leaves and taste for seasoning. Add more if needed.
  13. Line a baking tray and preheat the oven to 220°C.
  14. Brush both sides of the baguette slices lightly with olive oil.
  15. Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.
  16. Turn the toasts over and top a scoop of the cheese.
  17. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.