Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 4 yellow onions (thinly sliced)
  • 3 cloves garlic (minced)
  • 2 bay leaves
  • 2 sprigs of thyme
  • 1½ cups white wine (such as Chardonnay)
  • 6 cups vegetable broth
  • ¼ cup balsamic vinegar
  • Salt (to taste)
  • Black pepper (to taste)
  • 4 slices baguette
  • 1 cup vegan mozzarella cheese shreds

Instruction

  • Preheat the oven to 350°F (175°C, or gas mark 4).
  • Heat the olive oil in a large stockpot over medium-low heat. Add the onions and cook slowly for 15 to 20 minutes, stirring often, until they are lightly caramelized. Add the garlic, bay leaves and thyme. Cook for 1 minute. Add the white wine and cook for 5 to 7 minutes, until slightly reduced. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes.
  • Add the balsamic vinegar and stir. Remove the bay leaves. Add salt and pepper, to taste.
  • Spoon the soup into four ovenproof serving dishes. Top each bowl with a slice of baguette, and sprinkle with ¼ cup (30 g) of the vegan cheese shreds. Place the bowls in the oven for 3 to 5 minutes, until the vegan cheese is melted and the baguette is slightly toasted.