Peel the onions, divide them by cutting through the center between the root and stem end. Cut each half in half again then cut them into thin long slivers slicing down through the layers.
Heat a medium stock pot, add the vegan butter, onions, thyme, and bay leaves. Cook on medium high for 20-25 minutes stirring frequently until the onions are golden brown. Add the garlic continue sautéing an additional 2-3 minutes.
Pour the wine over the onions and garlic, cook it down until the majority of the liquid has evaporated. Remove the thyme and bay leaves.
Sprinkle the flour over the onion mixture, stir and cook 2-3 minutes then add the vegetable broth, tamari, and freshly ground salt and pepper to taste.
Heat an oven to broil. Slice the baguette and tear the slices of cheese into pieces. Ladle the soup into an ovenproof bowl, top with two slices of bread and a layer of cheese. Place under the broiler until the cheese melts. Transfer the hot soup to a plate and serve with an additional sprig of fresh thyme.
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Email Recipe
French Onion Soup
Ingredients:
1/3 cup vegan butter
3 large large sweet onions
2 bay leaves
2 sprigs fresh thyme
2 cloves garlic
2 cups La Crema or Layer Cake red wine*
3 tablespoons unbleached flour
2 quarts vegetable broth
3 tablespoons Tamari
1 French baguette, sliced
1 7 oz. package Chao Creamy Original Cheese
Directions:
Peel the onions, divide them by cutting through the center between the root and stem end. Cut each half in half again then cut them into thin long slivers slicing down through the layers.
Heat a medium stock pot, add the vegan butter, onions, thyme, and bay leaves. Cook on medium high for 20-25 minutes stirring frequently until the onions are golden brown. Add the garlic continue sautéing an additional 2-3 minutes.
Pour the wine over the onions and garlic, cook it down until the majority of the liquid has evaporated. Remove the thyme and bay leaves.
Sprinkle the flour over the onion mixture, stir and cook 2-3 minutes then add the vegetable broth, tamari, and freshly ground salt and pepper to taste.
Heat an oven to broil. Slice the baguette and tear the slices of cheese into pieces. Ladle the soup into an ovenproof bowl, top with two slices of bread and a layer of cheese. Place under the broiler until the cheese melts. Transfer the hot soup to a plate and serve with an additional sprig of fresh thyme.
*Visit [url=http://www.barnivore.com]www.barnivore.com[/url] for a listing of vegan wines.
*Notes:
*Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]
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