A lovely, simple dish best eaten on a chilly, rainy day… or just if you need a bit of comfort food!
Traditionally, this dish would be served with toasted baguette and cheese on top. I’ve chosen to keep the baguette, but eliminated the cheese for obvious reasons. If there’s a vegan cheese you love and that melts nicely, try it out!
This dish has minimal ingredients, but is absolutely lovely. It does take a while to cook, simply because the onions have to caramelize so much, but it’s well worth the wait!
Prep time: ~1.5 hours
- 5-6 white or yellow onions, thinly sliced.
- 4 tsp oil.
- 1 glass white wine (if you don’t want to use alcohol, a splash of vinegar and some vegetable stock will do the job!)
- 1 tbsp flour.
- 4 cups/1 liter vegetable stock.
- 1 small bunch thyme (dried is fine).
- 1 small bunch rosemary (dried is fine).
- 2-3 bay leaves.
- splash of cognac (optional).
- 1 slice baguette per person.
- 1 clove garlic.
Heat a large pot on medium-low heat, add in the oil. Once the onions are hot, add them in, stir well, and season with salt and pepper. Let the onions caramelize for 20-30 minutes, stirring every so often, until they’re a lovely, rich, deep colour.
Pour in the wine and stir well to deglaze the pan, loosening up any bits of onion that are stuck to the bottom. Next, add in the flour, and cook for just a minute or two. This helps the soup be thicker and rich.
Add in the vegetable stock and herbs. Let the soup simmer for another 20 or so minutes, stirring occasionally, until it’s reduced down nicely. Pour in a little bit of cognac, it really helps take the soup to the next level!
Preheat the oven on the broiler setting. Rub your baguette pieces with a little bit of oil and garlic, then place them on a baking sheet in the oven for a few minutes, just until they’re toasted. Serve up bowls of the soup, and place the bread on top. If you want to use a vegan cheese, grate it on top of the bread, then place the bowls in the oven just until the cheese begins to melt and bubble.
Serve piping hot, and enjoy!