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

  Dried

  3 leaf or 0.6g

• 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. Heat the coconut oil in a large heavy pot over medium heat. Add the sliced onions, thyme, bay leaves, sugar, salt, and pepper. Cook uncovered, stirring often, until deeply caramelized and very soft, 20–30 minutes; add splashes of water and lower the heat if sticking occurs.
2. Stir in the garlic and cook until fragrant, 1–2 minutes. Pour in the red wine, bring to a boil, then reduce to a gentle simmer and cook until mostly evaporated, 10–15 minutes.
3. Remove and discard the bay leaves. Sprinkle the flour over the onions and cook over medium-low heat, stirring frequently, until the raw flour smell is gone, 2–3 minutes.
4. Stir in the vegetable broth and lemon juice. Simmer gently 10–15 minutes, then taste and adjust salt and pepper as needed.
5. Set the oven broiler to High. Toast the bread slices until crisp and golden on both sides.
6. Ladle hot soup into broiler-safe bowls, filling halfway. Place a toasted slice of bread in each bowl, then pour in more soup to submerge the bread slightly. Top with vegan mozzarella shreds. Broil until the cheese is melted and lightly browned, 2–3 minutes. Serve carefully.