Ingredients

The following ingredients have 4 Servings
  • 4 tbsp vegan butter
  • 4 tbsp olive oil
  • 4 large yellow onions (sliced)
  • 2 cloves garlic (diced)
  • 4 fresh thyme sprigs
  • 3 bay leaves
  • salt & pepper (to taste)
  • 1 cup red wine
  • 3 tbsp flour
  • 8 cups vegan beef broth* (or veggie broth)
  • 1 baguette (sliced)
  • 8 oz vegan cream cheese (or spreadable vegan cheese)

Instruction

  • Melt butter in a large pot over medium heat. Add olive oil, onions, garlic, thyme, bay leaves and a pinch of salt & pepper to the pot and stir to combine. Cook, stirring frequently, until onions are tender (approx. 25 minutes).
  • Add the wine and bring to a boil. Lower heat and simmer until most of the wine has evaporated (approx. 10 minutes). Remove the bay leaves and thyme.
  • Dust onions with flour and cook for an additional 10 minutes.
  • Add broth to the pot and bring to a boil. Lower heat and cook for an additional 10 minutes.
  • Preheat oven to 350 degrees. Place bread slices on a baking sheet and cook until toasted. Remove from the oven and increase oven heat to broil. 
  • Spread cream cheese on each bread slice. Ladle soup into oven safe containers and place them on a baking sheet. Top each bowl with bread slices and carefully place in the oven. Bake until the cream cheese begins to brown.
  • Serve immediately.