I love winter. As a New Yorker, does that make me a psychopath? Who knows! Anyway, I find soup to be the most perfect food to warm you up from the inside out. Last summer I was at a Greek restaurant and ordered french onion soup (???) and when the waitress arrived with the crock I came to my senses and realized it’s made with beef broth. Whoops! So I sent it back and I’ve been craving it ever since.
Prep time: 5 minutes
Cook time: 1 hour 15 minutes
- 6 medium sized onions, preferably vidalia
- 3 Tbsp vegan butter
- 1.5 C dry red wine
- 8 C water
- 8 tsp Better Than Bouillon vegetarian no beef base
- 6 sprigs fresh thyme
- 4 bay leaves
- Salt & pepper
- 1 8 oz bag Vegan mozzarella shreds
- 26″ Baguette
- Begin by cutting each onion in half, then slice each half thinly. Melt butter on medium in a large soup pot then add the onions and a pinch of salt. Allow them to cook about 40 minutes until they’re golden brown.
- Once the onions begin to caramelize, add water, bouillon, wine, thyme, bay leaves and freshly ground pepper. Allow the soup to come to a boil.
- Once boiling, lower the heat to medium low and simmer the soup for an additional 30 minutes. The soup will slightly reduce and develop a more rich flavor. Add the salt last, because as it cooks it will become saltier from the bouillon.
- Pour the soup into individual crocks or oven safe ceramic bowls and top with a 1 inch thick slice of baguette and a generous amount of vegan mozzarella.
- Turn your oven on broil, place the crocks on a sturdy cookie sheet and place them in the oven until the cheese is bubbling and golden brown. Serve immediately.
And that’s that. If you make this or any other recipes featured here, use #killertofublog on social media!