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THE ONION SOUP

A plate of onion soup, crunchy slice of bread with some vegan cream cheese and chives on top of it, a beer glass and onions, spices scattered around the plate on the table.
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Ingredients

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Soup: 

  • 75 grams 8 onions sliced
  • 2 garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons margarine
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • 2 ½ tablespoons all-purpose flour
  • 1 tablespoon nutritional yeast flakes
  • 1 ½ deciliters beer
  • 1 bay leaf
  • a few sliced dried white mushrooms for flavor
  • 1,5 liters organic vegetable stock

For serving:

  • roasted bread slices
  • 3 garlic cloves
  • extra virgin olive oil
  • vegan cream cheese
  • fresh chives
  • freshly ground black pepper
  • Olaf Brewing New England IPA

Instructions

  • You will need two pots for this recipe.
  1. Heat olive oil and margarine in a large pot.
  2. Add peeled and thinly sliced onions and garlic cloves.
  3. Sweat the onions on low heat for ten minutes under a lid.
  4. Lose the lid, measure in salt & sugar, and keep on sauteeing on medium heat for twenty minutes or until the mixture is beautifully golden brown.
  5. Sprinkle all-purpose flour and nutritional yeast to the mix and stir even.
  6. Boil vegetable broth in another pot and pour it on top of the onions.
  7. Add beer and spices.
  8. Let the soup bubble on mild temperature under the lid for twenty more minutes.
  9. Discard bay leaf and mushroom slices before serving.
  10. Add freshly ground black pepper and chives.
  11. Slice the bread and brush with olive oil. Bake in 225 degrees Celcius for 10 minutes and turn.
  12. When crunchy, brush hot slices of bread with halved garlic cloves and serve with a spread of vegan cream cheese.
  13. Sprinkle on top some chopped chives for color and black pepper for a punch on soup serving.

Find it online: https://sultryvegan.com/the-onion-soup/

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