Onion soup is one of the dishes that you want to have on cold autumn and winter days. It will warm you very quickly. It takes a while to cook it. Take your time, cook it slowly, until the onions are soft and sweet. At the end of cooking you can add some oat or soya cream if you like. It’s great with crunchy bread and cheese on top. |
Ingredients:
600g onion, cut into halves and sliced
600g Portobello mushrooms, sliced
1 cup white wine
6-7 cups vegetable stock
3 garlic cloves, minced
4 fresh thyme sprigs
a bunch of spring onion, chopped
3 tablespoons oil
salt and pepper
a few slices of bread or French baguette, toasted
vegan cheese, grated
Method:
1. In a large pot heat up the oil, add onions, spring onions, garlic, and thyme springs. Cook, stirring frequently. Lower the heat. Cook until onions are soft and golden brown (about 20 minutes).
2. Add mushrooms and keep cooking over the low heat for another 15 minutes. Season with salt and pepper.
3. Add wine, mix and cook for 1 minute.
4. Add vegetable stock. Simmer for 5-7 minutes.
5. Remove thyme springs.
6. Divide the soup between 4 ovenproof bowls or place it in an ovenproof dish. Top with bread and sprinkle with cheese.
7. Roast in 190°C until the cheese has melted.
8. Serve immediately when the soup is very hot.
1. In a large pot heat up the oil, add onions, spring onions, garlic, and thyme springs. Cook, stirring frequently. Lower the heat. Cook until onions are soft and golden brown (about 20 minutes).
2. Add mushrooms and keep cooking over the low heat for another 15 minutes. Season with salt and pepper.
3. Add wine, mix and cook for 1 minute.
4. Add vegetable stock. Simmer for 5-7 minutes.
5. Remove thyme springs.
6. Divide the soup between 4 ovenproof bowls or place it in an ovenproof dish. Top with bread and sprinkle with cheese.
7. Roast in 190°C until the cheese has melted.
8. Serve immediately when the soup is very hot.