Corinne Rachelle’s French Onion Soup

French Onion Soup - Serves 4

I was talking to a friend the other day about the cold, and she reminded me of the wonders of French onion soup and how it makes a wonderful lunch or a light evening meal, then asked me for my recipe, you can adapt this recipe for people (like myself) who are dairy and gluten intolerant, as there are tons of vegan cheeses out there nowadays.

You need

• 50g plant based margarine
• 1 tbsp Olive Oil
• 1kg onions,halved and thinly sliced
• 1/2 tsp sugar
• 4 garlic cloves,thinly sliced
• ½ teaspoon dried thyme
• 2 tbsp flour I use gluten free, but you can use any plain flour
• 250ml dry white wine
• 1.3 litres hot strongly flavoured vegetable or pareve Beef stock
• 4-8 slices baguette (depending on size)
• 140g gruyere,or mature cheder or plant based cheder finely grated
• 1 bay leaf
• Black pepper and sea salt to taste
• ½ cup plant-based cream
• Hand full chives chopped

Method

Put the plant based margarine olive oil in a very heavy bottom pan that has a well fitting lid  add the onions and sauté on a low heat with the lid on. This should take around ten minutes, they need to be soft. You might need to take the lid off to stir them halfway though.

Add the sugar and keep cooking for around another 20 minutes, stirring frequently to ensure that the onions don’t burn. They should be soft and caramelised.

Add the garlic, thyme and bay leaf, stir and sprinkle the flour over the onion mixture, stirring it in.

Increase the heat while you stir in the wine and stock, stir put the lit on the pan and simmer for 20 minutes

Add the seasoning to taste and the plant-based cream.

Slightly blend with a stick blender, so the soup is thick but not completely blended.

To serve.

Cut the baguette in circles, toast, add the cheese cook till melted.

Ladle the soup into the bowels add the chopped chives and place a crouton of the toast and cheese on top. Serve hot, with a glass of good white wine

Bon Appétit