Recipe by The Gibraltar Vegan, follow http://www.instagram.com/thegibraltarvegan for updates
I never met Grandad Harry, but the family always talks about how much he loved his French Onion Soup. In honour of him, I have called this warm, fragrant soup after him.
Whoever decided to make a soup better by putting cheese on it should win the Nobel prize for inventions in cooking, if there is such a thing, which incidentally, there isn’t – I checked! While vegan cheese can be difficult to melt and have the same look as dairy cheese, the taste is what is really important in a good soup, not the look. You can also check out Kitchenbar for more healthy recipes and reviews for products in the kitchen.
- 2 large onions
- 2 lt vegetable stock
- 250ml red wine
- 2 tbsp plain flour
- 4 tbsp vegan butter
- 2 tbsp extra virgin olive oil
- 1 tbsp thyme
- 5 gloves of chopped garlic
- 3 bay leaves
- Pinch salt and pepper
- 1 French baguette
- 100g vegan mozzarella (I used Sheese which is available in Eroski)
1. Place the vegan butter and extra virgin olive oil into a large saucepan and melt the two together.
2. Finely slice your onions with the Vie Belles knife and add these to the butter and oil. Make sure you mix it well so that the onions are nicely coated with the mixture.
3. Once they are lightly sautéed, turn down the heat and let the onions caramelise. This will take 15 minutes or so. Stir the onions to cook them evenly.
4. Turn the heat up and caramelise the onions further until they are golden in colour.
5. Pour in the red wine and stir. Boil this until the wine has pretty much evaporated.
6. Add the flour and coat the onions with this. Keep stirring and cook for two minutes.
7. Add the chopped garlic and cook for another two minutes. Stir occasionally.
8. Add the vegetable stock, bay leaves, thyme and salt and pepper
9. Bring the soup to the boil and let it simmer for 15 to 20 minutes.
10. In the meantime, slice the French baguette and toast each piece lightly under the grill.
11. Once your soup is ready, pour into a soup bowl, place the toasted bread on top and add the cheese. Place the bowl under the grill to melt the cheese. Be very careful as the soup bowl will be exceptionally hot.
12. Serve and enjoy.
*For illustration purposes the photograph of the soup does not have a complete bread ‘lid’ as you would expect. This was to show the actual soup underneath. Normally I would use more bread and certainly a lot more cheese.