Made with mushroom broth, and omitting the cheese from the toast, this vegan French onion soup is more inspired by older versions than the more well-known modern dish popularised in the 1960s.
Course Appetizer, Autumn, Pantry Recipes, Side Dish, Sides, Soup, Soups and Stews
Add the oil to a large pot and heat over low. Add the onions and cook, stirring occasionally, until caramelised, 1 ½ - 2 hours.
3 tablespoons olive oil, 600 grams onions
Once the onions have caramelised, stir in the garlic and cook for another 3-4 minutes. Sprinkle the flour overtop and stir in.
3 cloves garlic, 2 tablespoons spelt flour
Pour the wine into the pot and stir to release any bits of onion stuck to the bottom of the pot. Increase the heat to medium and cook, uncovered, for 5-10 minutes, until reduced slightly.
200 ml dry white wine
Add the stock and simmer, covered, for another 20 minutes. Add salt and pepper to taste, thyme if using, and serve immediately in small bowls with toast.
1 litre mushroom stock, Sea salt and black pepper to taste, 1 tablespoon fresh thyme leaves, Toasted bread, to serve
Notes
This is a season to taste recipe as your mushroom broth may already be well-seasoned, so I can't provide a universal salt measurement.