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–+ servings

CARMELIZED FRENCH ONION SOUP

Servings: 4 Servings
Adapted from Charity Morgan's "Unbelievably Vegan", this is a comforting carmelized onion broth topped with a toasted sourdough baguette and Kite Hill almond cream cheese. Enjoy!
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Ingredients

SOUP

  • 4 Large Sweet Onions
  • 1 Tbsp Plant Butter
  • 1 Tbsp EVO
  • 1½ Tsp Pink Himalayan Salt
  • 1¼ Tsp Black Pepper
  • ¾ Cup Red Wine
  • ¼ Cup Sherry Cooking Wine
  • 4 Cups Water
  • 2 Sprigs Rosemary + Thyme
  • 4 tsp Vegetable Bouillon

TOPPING

  • 1 Dairy-free Baguette, Sliced, Toasted
  • 1 Cup Almond Cream Cheese
  • Fresh Herbs, Minced

Instructions

  • Slice onions thinly on a mandolin.
  • Melt butter + oil in large pot over med-low. Add onions + salt, tossing to coat. Slowly cook until carmelized, 30-40 min. Add pepper.
  • Turn up heat to med-high, adding red wine. Cook until reduced, 2 min.
  • Add water, sherry, bouillon, rosemary + thyme. Bring soup to a simmer, cook 2 min. Remove from heat + remove sprigs.
  • Place rack in top third of oven + turn broiler on.
  • On a baking sheet, place oven-safe bowls + add soup to each. Leave space at top.
  • Spread cashew cream cheese on toasted slices + place two on each bowl. Bake with door slightly open until cheese is golden brown, 2-3 min.
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