Autumn, Winter, Light Meals, Soup
I adore soup, partly because it's generally very easy to whip up, and so versatile. Relatively, French onion soup involves a little extra effort – or maybe just patience – but it's well worth the wait. Slow and steady wins the race here, and your reward is bags of flavour.
I tried out a different method for this recipe, known as 'scorching', which involves allowing the onions to caramalise (not burn) without stirring, then deglazing the pan with white wine.
Repeating this several times achieves the intense, rich, onion flavour and classic dark-amber broth that you'd only usually see in beef stock.
This is delicious with or without the cheesy toast that adorns it, but if you decide to include it, feel free to use your favourite vegan cheese – if you're vegetarian, I recommend gruyere as your cheese of choice.
6 large onions, peeled and sliced
2 heaped tbsp vegan butter
250ml vegan cream – I use oat
2 bay leaves
1 tsp sea salt
450ml white wine
1 tbsp sherry (optional)
1.5-2l vegetable stock
4 thick slices of bread – sourdough is perfect here.
200g cheese of choice, grated
Small bunch fresh chives, finely chopped
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