Vegan French Onion Soup

Instructions

1. Step 1

   Place a large heavy pot over medium heat.

   Cookware: Large heavy pot with lid

2. Step 2

   Add the olive oil, vegan butter, onions, and salt. Cook over medium heat, stirring regularly, until the onions are very soft and deep golden brown.

   Timer: 45 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 6.0 gr Salt, 30.0 gr Vegan Butter, 1000.0 gr Yellow Onion

   Cookware: Large heavy pot with lid, wooden spoon

3. Step 3

   Stir in the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: Large heavy pot with lid, wooden spoon

4. Step 4

   Sprinkle in the flour and stir until it coats the onions and loses its raw appearance.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr All-Purpose Flour

   Cookware: Large heavy pot with lid, wooden spoon

5. Step 5

   Pour in the wine and scrape the bottom of the pot. Cook over medium heat until the liquid is reduced by about half.

   Timer: 4 min (fixed)

   Ingredients used: 180.0 ml dry white wine

   Cookware: Large heavy pot with lid, wooden spoon

6. Step 6

   Add the vegetable broth, soy sauce, thyme, bay leaves, and black pepper. Increase to high heat and bring to a boil.

   Timer: 6 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 1.0 gr Dried Thyme, 2.0 gr Ground Black Pepper, 15.0 ml Soy Sauce, 1200.0 ml Vegetable Broth

   Cookware: Large heavy pot with lid, wooden spoon

7. Step 7

   Reduce to low heat and simmer uncovered so the flavors combine and the soup thickens slightly.

   Timer: 20 min (fixed)

   Cookware: Large heavy pot with lid

8. Step 8

   Remove and discard the bay leaves.

   Cookware: Large heavy pot with lid, wooden spoon

9. Step 9

   Heat the oven to 200°C. Arrange the baguette slices on a baking sheet and bake until dry and lightly golden, turning once.

   Timer: 8 min (fixed)

   Ingredients used: 200.0 gr Baguette

   Cookware: baking sheet

10. Step 10

    Switch the oven to its grill or broil setting. Ladle the hot soup into oven-safe bowls, place two toasted baguette slices on each serving, and cover with the vegan cheese.

    Ingredients used: 160.0 gr Vegan Cheese

    Cookware: baking sheet, ladle, oven-safe soup bowls

11. Step 11

    Broil until the cheese is melted and lightly browned. Remove the bowls carefully and let them stand briefly before serving.

    Timer: 3 min (fixed)

    Cookware: baking sheet, oven-safe soup bowls