Red Meat Allergy Friendly Vegan Caramelized Onion Soup
Total time1 hr 30 min
Prep time15 min
Cook time1 hr 15 min
4.9(5)
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Learn more →Ingredients
4 servings
For the soup
- 3 tbsp vegan butter
- 1 tbsp olive oil
- 3 lb yellow onions (about 5 large), thinly sliced into half-moons
- 1 tsp salt, plus more to taste
- ½ tsp sugar
- 4 cloves garlic, minced
- 2 tsp fresh thyme leaves (or ¾ tsp dried thyme)
- 1 bay leaf
- ½ cup dry white wine (vegan-certified)
- 1 tbsp tamari
- 5 cups vegetable broth
- ¼ tsp black pepper, plus more to taste
For the toasts
- 8 slices vegan bread (baguette-style or sourdough), about ½ inch thick
- 1 tbsp olive oil
- 1 ½ cups vegan cheese, shredded (such as gruyère-style or mozzarella-style)
Instructions
- 1
Melt the vegan butter with 1 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until the butter is fully melted and the mixture is shimmering.
- 2
Add the sliced onions and 1 tsp salt, stirring to coat. Cook over medium heat, stirring every 5–7 minutes, until the onions have softened and collapsed, about 20 minutes.
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