French Onion Soup

French Onion Soup







​Prep Time: 25 Min
Cook Time: 1 Hour 30 Min (approx)

Yields: 4+ Servings

WHAT YOU NEED

• 3 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 3 Lbs. Onions, halved & sliced thinly. I used 2 Red, 2 White, and 2 Yellow. But just aim for 3ish pounds)
• 3 cloves Garlic, crushed & minced
• 3 Tbsp. AP Flour
• 2 L PC Plant-Based Beef Broth
• 1/2 C White Wine
• 1/4 C Sherry
• 5 Sprigs Fresh Thyme, leaves removed
• 1 Tsp. Dehydrated Onions
• 2 Bay Leaves
• 1/2 Tsp. Red Pepper Flakes
• 1/2 Tsp. Sugar
• 1/2 Tsp. + Sea Salt
• Cracked Pepper
• 8 - 10 Slices off a Fresh Baguette
• 1 1/4 C Gruyere, shredded
• Fresh Parsley - Garnish

DIRECTIONS

• Begin heating a deep, non-stick skillet / pot with the EVOO, butter, pepper flakes, thyme, dehydrated onions, and garlic, on just about medium heat. Once heated, let everything sizzle while stirring for 30 seconds or so before adding all of the onions, a generous pinch of sea salt and cracked pepper, and the bay leaves. Reduce the heat a tiny bit and let those onions caramelize. This process can take 40 minutes or longer, just keep an eye on them and don't over stir them. You're looking for deep caramelized colour, not browning. If they're browning too much, reduce the heat slightly and let them continue. Season with sea salt and the recommended sugar halfway through their cook time.​

• Once you're comfortable with their level of caramelization, sprinkle in the flour and stir until those onions are nice and coated. Continue to stir for a minute, allowing that flour to cook a bit before pouring in the wine & sherry. Increase the heat a little to bring everything to a nice simmer. make sure to scrape the bottom of your pan while stirring to loosen up any flavourful bits. Once mostly reduced, add the broth and let it come to a boil. Once boiled, add the 1/2 tsp. sea salt along with a good pinch of cracked pepper, stir & cover, reduce heat to a simmer, and simmer 30 + minutes. At this point, remove cover and simmer another 10 - 15 while you prepare the baguettes. Taste the soup prior to service and add additional salt / pepper if desired. Don't forget to pluck out the bay leaves!
• Preheat oven to 425 F . Cover a baking sheet in parchment sprayed with cooking spray before laying out your slices of baguette. Top each one with shredded gruyere and season with sea salt & pepper flakes. Bake until cheese is melted nicely.
• Serve each bowl of soup with a slice or two of the cheesy baguette and fresh parsley. ENJOY!

HAPPY VEG