This simple, flavorful onion soup will delight your taste buds. Buck tradition and keep the soup vegan with a topping of toasted whole wheat bread and nut-based “cheese.” (Try our recipe for cashew nut “cheese” – http://www.wholefoodsmarket.com/recipe/cashew-nut-cheese). Find the full recipe here http://www.wholefoodsmarket.com/recipe/vegan-french-onion-soup.
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Serves 8
Ingredients:
4 large sweet onions (about 3 pounds), thinly sliced
2 tablespoons red wine vinegar
6 cloves garlic, thinly sliced
2 bay leaves
1 teaspoon chopped fresh thyme (or 1/2 teaspoon dry)
1/2 teaspoon ground black pepper
1 whole wheat demi-baguette or about 6 inches full-sized baguette, cut to fit soup bowls
1/2 cup Cashew Nut Cheese [1]
Fresh chives or green onions, for garnish
Method:
Heat a medium pot over high heat. Add onions and cook over high heat, stirring often until onions are dark brown and caramelized, about 15 minutes. Add vinegar and use a wooden spoon to scrape up any bits from the bottom of the pan. When vinegar has evaporated, add garlic, bay leaves, thyme, black pepper and 6 cups water. Reduce heat to medium-low and simmer about 40 minutes and then remove bay leaves.
Ladle onion soup into oven-safe bowls. Top with a slice of baguette and spread each slice with 1 tablespoon of cashew cheese. Place in a hot oven or under the broiler for 5 to 7 minutes, or until cheese is warmed and golden. Garnish with chives or green onions and serve.
Nutritional Info:
Per Serving: Serving size: about 1 cup, 270 calories (70 from fat), 7g total fat, 1.5g saturated fat, 390mg sodium, 44g carbohydrates, (3 g dietary fiber, 8g sugar), 8g protein.
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