Vegan French Onion Soup

Ingredients

• Coconut oil

  3 tbsp or 41g

• Onions

  Raw

  4 medium or 440g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Red wine

  Alcoholic beverage, table

  6 fl oz or 176g

• Wheat flour

  White, all-purpose, unenriched

  3 tbsp or 23g

• Vegetable Broth

  From bouillons. Low sodium

  8 cup or 1.92kg

• Lemon juice

  Raw

  1 tsp or 5g

• Sourdough bread

  French or vienna

  4 slice, small or 128g

• Vegan Mozzarella Style Shreds

  Trader Joe's

  ½ cup or 56g

Directions

1. In a large pot, heat the coconut oil over medium heat. Chop the onions and add them to the pot with thyme, bay leaves, sugar, salt, and pepper. Sauté until the onions are very tender and caramelized, about 20-30 minutes, stirring often. If the onions start to stick, add a few splashes of water and lower the heat. Keep the pot uncovered.
2. Mince the garlic and add it to the pot, cooking for an additional 1-2 minutes, being careful not to burn the garlic. Add the red wine and bring to a boil, then reduce the heat and simmer on low for about 10-15 minutes, or until the wine has evaporated.
3. Remove the bay leaves and stir the flour into the onions. Turn the heat down to medium-low and cook for another 2-3 minutes, stirring often to prevent the flour from burning.
4. Add the vegetable stock and lemon juice. Simmer for 10-15 minutes. Taste the soup and adjust the salt or pepper if needed.
5. Preheat the broiler to high. Carefully ladle the soup into oven-safe crocks or bowls, filling them halfway. Place a slice of toasted baguette into each bowl, then add more soup, pouring directly over the bread. Top each slice with vegan cheese and place the bowls in the oven. Broil for 2-3 minutes to slightly brown and melt the cheese. Remove carefully and serve immediately.