Whether you are into plant based eating or not, this soup is amazing plant-based. The caramelized onions makes it so satiating and your taste buds dancing with joy. If you aren’t following a plant-based diet, just add your favourite cheese on top and melt it down. So yummy!

Serves 4

Prep/cook time 60 minutes

Ingredients:

• 2tbsp plant based margarine 

• 2tbsp olive oil

• 4 shallots finely sliced

• 3 large onions sliced

• 1 red onion finely sliced

• 3 tsp sea salt

• Black pepper to taste

• 1 sprig of thyme

• 2tsp dried sage

• 1 tbsp gluten free flour or all purpose flour

• 240 ml dried white wine

• 1 litre hot vegetable stock

• 1 bay leaf

• 1 tsp rosemary leaves

• 4-6 slices of French baguette 

• 1 garlic clove

• grated plant based cheese 

Directions:

1. Caramelize shallots and onions in the margarine and oil in a large saucepan. Add salt, pepper, thyme and sage and cook for 20 minutes.

2. When the onions are golden, add flour and stir well to coat the onions. Cook for a minute the add wine to deglaze the pan. Bring the liquid to boil before adding the hot vegetable stock, bay leaf and rosemary.  Cover and let soup cook for 20 minutes.

3. Toast slices of baguette 🥖. Cut garlic cloves in half and rub on the slices of toasted bread.

4. Remove the bay leaf and rosemary sprig, then ladle the soup into your serving bowls and arrange toasted baguette topped with grated cheese. Place your bowls onto a baking sheet then place each one under the grill for 2 minutes. 

5. Top with fresh thyme leaves and fresh black pepper.

Enjoy!!