from 1 vote
Vegan French Onion Soup
Slowly caramelising the onions gives this rich vegan French onion soup loads of depth of flavour, with just a hint of sweetness.
peeled and thinly sliced
(large, fat ones) peeled and thinly sliced
(alcohol-free if necessary)
cornflour (aka cornstarch)
+ 2 tablespoon water
freshly ground black pepper and sea salt
In a large heavy-bottomed pan, gently fry the onions for 5 mins or so over a medium heat until they begin to go soft.
Stir in the sugar, put the lid on the pan, turn down the heat a little, and let the onions caramelise for about 35 minutes.
Add the garlic, stir, replace the lid, and continue to cook for another 10 minutes.
Stir in the wine and the hot stock.
Make a thin paste by mixing the tapioca flour with 2 tablespoon water, and add to the soup, stirring all the time to ensure no lumps form.
Keep stirring until the soup has thickened slightly, then grind in some pepper, and add a dash of salt. Taste and season more if desired.
Replace the lid, and allow to simmer for another 25 minutes.
Serve immediately. This French onion soup can be kept in the fridge for around 3 days, or in the freezer for up to 3 months.
Vegan French Onion Soup https://www.yumsome.com/vegan-onion-soup/