French onion soup – gone vegan. This is something I always wanted to make, as french onion soup was one of the very few soups I often had cravings for before going vegan. Having finally found the perfect vegan cheese (Viofast with herbs) and getting inspired from a recipe I saw on Olives for Dinner – which by the way is one of my favorite blogs to read – I thought to give it try.
4 large Vidalia onions
3 TS vegan margarine and 2 TS olive oil
1 TS flour
1 ts salt
1/2 cup cooking wine
5 cups vegetable stock (homemade is better)
1 TS vegetable bouillon cube
few springs of fresh thyme
2 slices of bread
1/3 cup vegan cheese, shredded
Slice thinly the onions. Heat a big pot over medium-low heat and melt the margarine. Add the olive oil and the onions and a pinch of salt. Cover and simmer for about 45 minutes. Add a bit more salt, increase the heat to medium and cook for 30 more minutes until the onions have a nice light brown caramelized color. Add the flour and mix well. Add the wine and the thyme. Slowly add the vegetable stock and the vegetable boullion cube. Simmer for 10-15 minutes. Transfer the soup into small pots suitable for oven usage. Toast the bread and place it on top of the soup. Sprinkle with vegan cheese and place in preheated over (200 C / 400 F) for about 5 minutes until the cheese melts. Sprinkle with fresh ground black pepper. Enjoy!