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

• Organic Vegetable Stock

  Low Sodium - Trader Joe's

  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 onions, and add to pot with, thyme, bay leaves, sugar, salt and pepper. Sauté until the onions are very tender & caramelized, about 20-30 minutes. Stir often to avoid the onions sticking to the pot. If they start to stick, you can add a few splashes of water and turn heat a little lower. Keep pot uncovered.
2. Mince garlic and add to pot, cooking for an additional 1-2 minutes, careful to not burn garlic. Add the red wine and bring to a boil, reduce 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. Stir often so the flour doesn't burn.
4. Add the vegetable stock and lemon juice. Simmer for for 10-15 minutes. Taste the soup to see if it needs anymore salt or pepper and add if needed.
5. Heat the broiler to high. Carefully ladle the soup into oven-safe crocks or bowls. (small Pyrex bowls work great). Fill half way, and place a slice of toasted baguette into each bowl. Now, add more soup, pouring directly over bread. Make sure not to overfill the bowls. Now top each baguette slice with a portion of the vegan cheese and place the bowls in the oven. Broil for 2-3 minutes to slightly brown and melt the cheese. Be careful not to burn the cheese. Remove carefully and serve immediately.

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