French Onion Soup

The arrival of Autumn has also meant the arrival of some of our favorite warm comfort foods. As the temperatures have cooled, we have begun reintegrating cheese into back our diet and are enjoying the savory and creamy addition it brings to our meals, especially in soups~!

One of my very favorite soups is French onion. There really is no proper way to do a vegan French onion soup since the cheese is one of the best parts, so find some ethically made cheese and enjoy!

French Onion Soup

Recipe credit: The Vegetarian Cookbook by Nicola Graimes

Ingredients:

1 pound yellow onions
3 tablespoons olive oil
4 garlic cloves, 3 chopped and 1 peeled but kept whole
1 teaspoon white sugar
2 teaspoons thyme
2 tablespoons white flour
1/2 cup dry white wine
8 cups vegetable broth (I used Pacific Natural Foods found at Target)
French bread slices
10 ounces Gruyere or Swiss cheese, grated (I used Sargento Swiss)

Directions:

Thinly slice the onions. Heat the oil in a large, heavy bottom pan over medium-low heat, add the onions, and cook, stirring occasionally, for 10 minutes or until they are just beginning to brown. Stir in the chopped garlic, sugar and chopped thyme, then reduce the heat and cook, stirring occasionally, for 30 minutes, or until the onions are golden brown.

Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes. Stir in the wine. Gradually stir in the stock and bring to a boil, skimming off any froth that rises to the surface, then reduce the heat and let simmer for 45 minutes. Meanwhile, preheat the broiler on high. Toast the bread on both sides under the broiler, then rub the toast with the whole garlic clove.

Ladle the soup into ovenproof bowls set on a baking sheet. Place a slice or two of french bread in each bowl and divide the grated cheese between them. Place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Garnish with thyme, serve immediately and enjoy!