Name: Vegan French Onion Soup
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 6 servings
Ingredients: 0.25 cup vegan butter (or olive oil (or a blend of both)); 4 medium yellow onions (, sliced); 0.75 tsp granulated sugar; 4 cloves garlic (, minced); 1.5 tsp dried thyme; 0.75 cup red wine ((*see note)); 3 tbsp all-purpose flour; 2 quart vegetable broth (, low sodium); 2 null bay leaves; 1.5 tsp sea salt (, more to taste); null null fresh ground pepper (, to taste); 1 null baguette (, sliced and toasted); 0.25 cup raw cashews (, soaked in water for 2 hours (*see note for quick method)); 1.25 cup unsweetened plant-based milk (, hot (be careful not to burn the milk)); 2 tbsp tapioca flour/starch; 1 tbsp nutritional yeast; 2 tsp lemon juice; 0.5 tsp garlic powder; 0.75 tsp sea salt

Instructions

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1

In a large pot, heat the vegan butter (0.25 cup) or olive oil over medium-low heat. Add the yellow onions (4 medium) and granulated sugar (0.75 tsp). Sauté until the onions are very tender and caramelized, about 40-50 minutes. Stir often to avoid sticking or burning.
2

Now add the garlic (4 cloves) and dried thyme (1.5 tsp). Sauté for 0.5-1 minute.
3

Add the red wine (0.75 cup) and turn heat up to bring to a simmer. Now reduce heat and gently simmer on medium-low for about 10-15 minutes, or until the wine has evaporated.
4

Stir the all-purpose flour (3 tbsp) into the onions. Turn the heat down to low and cook for 1 minute. Stir constantly so the flour doesn't burn.
5

Add the vegetable broth (2 quart), leaves (2 bay), sea salt (1.5 tsp), and [fresh ground pepper]. Turn heat up to get things moving and turn right down to gently simmer for 10-15 minutes.
6

While the soup simmers, prepare the "mozzarella" cheese. Drain raw cashews (0.25 cup) and discard water. Place all ingredients (raw cashews (0.25 cup), unsweetened plant-based milk (1.25 cup), tapioca flour/starch (2 tbsp), nutritional yeast (1 tbsp), lemon juice (2 tsp), garlic powder (0.5 tsp), sea salt (0.75 tsp)) into a blender. Blend on high until smooth. Pour mixture into a small pot and place over medium heat. Stir often, scraping sides and bottom, until the cheese thickens and gets slightly stretchy (3-5 minutes). Remove from heat.
7

When the soup is done, remove leaves (2 bay) and taste for seasoning. Add more if needed.
8

Heat the broiler to high. Carefully ladle the soup into oven-safe crocks or bowls, filling halfway. Place 1-2 slices of toasted baguette (1) into each bowl. Add more soup, pouring directly over the bread, ensuring not to overfill. Top each baguette slice with a big scoop of cheese. Place bowls on a parchment paper-lined tray in the oven (to catch any melting cheese).
9

Broil for 2-3 minutes to slightly brown and melt the cheese. Watch carefully to avoid burning.