Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 5 large onions (, peeled and sliced thin (see notes))
  • 2 teaspoons brown sugar
  • 4 medium garlic cloves (, peeled and minced)
  • 3 tablespoons flour ((all-purpose or gluten-free))
  • ½ cup white wine
  • 2 bay leaves
  • 6 cups vegetable broth ((see note))
  • 1 teaspoon dried thyme
  • 1 teaspoon vegan Worcestershire sauce
  • 6 slices baguette ((one-inch slices))
  • ¾ cup vegan mozzarella shreds

Instruction

  • Caramelize the onions. Pour the olive oil into a pot over medium-high heat.  Add the onions and sauté for 3 to 5 minutes, stirring regularly. Stir in the sugar and cook until the onions are caramelized, stirring regularly.
  • Make a Roux. Add the garlic and sauté for 2 minutes. Stir in the flour—cook and stir for about 1 minute. Add the wine. Use a spatula or wooden spoon to get the brown bits in the pan.
  • Simmer. Stir in the vegetable broth, Worcestershire, thyme. Add the bay leaf and cook until the soup begins to simmer (low boil). Reduce the heat to medium-low, cover the pot, and simmer for 10 to 15 minutes.  Use tongs to remove the bay leaf.  Season with salt and pepper to taste.
  • Toast the bread.  While the soup is cooking, preheat the oven to 400°F.  Place the baguette slices in a single layer on a baking sheet. Bake for approximately 7 minutes, until the bread is toasted and golden around the edges.  Remove the pan.
  • Broil. Turn the oven to the broiler setting and use oven mitts to place an oven rack on the top tier. Place soup crocks (oven-safe) on a baking sheet.  Ladle some soup into the bowls, and top each with a toasted baguette slice. Add about 2 tablespoons of cheese over the top of the bread slices. Place the pan on the top rack and broil for 3 to 4 minutes, until the cheese is melted and golden brown in spots. (Pay close attention, so they don't burn.)  Use oven mitts to remove the pan from the oven.
  • Serve. Allow the soup to cool for a few minutes, then serve warm.