Nourishing vegan onion soup recipe

This time of year is all about comfort and nourishment. Rich onion soup is the perfect dish to accompany you on a chilly night. Full of vitamins, it also feels decadent with the addition of melted cheese croutons.

I’m sharing my take on the traditional French onion soup recipe with a vegan twist, of course.

Makes 6-8 servings

* 2 tbsp olive oil and 1 tbsp vegan butter (with additional butter for spreading). I prefer Naturli.

* 6 large yellow onions thinly sliced

* 2 shallots (optional, but adds sweetness)

* 4 cloves garlic minced

* 1/2 teaspoon of bayleaf powder or 2 bayleaves

* Thyme bundle

* 300ml vegan white white or lemon juice

* 1lt vegetable stock

* 100ml balsamic vinegar

* Season to taste

* Sourdough slices

* Vegan mozzarella or cheddar. Sheese and Violife both melt well.

Heat the olive oil and butter in a large cooking pot over a medium-low heat. Reserve some butter for your sourdough.

Add the onions and cook slowly for 20 minutes, stirring often, until they are lightly caramelised. Add the garlic, bayleaf powder or leaves and thyme bundle. Stir and cook for another 2 minute. Add the white wine for 7 minutes until slightly reduced and the alcohol has mostly evaporated.

Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes.

While your soup is cooking, turn the grill on and prepare your cheese croutons. Lightly toast your bread before buttering and layering with cheese. Grill for 5 minutes until the cheese is melted.

Add the balsamic vinegar to your soup and stir. Remove the bay leaves and thyme bundle. Add salt and pepper to taste.

Serve your soup and top each bowl with your cheese croutons, sliced, halved, quartered or whole. Enjoy.