French Onion Soup with Cheesy Croutons

Method

1

In a large saucepan, heat the butter and oil over a medium heat. Add the onions, garlic, thyme, sugar, salt, and pepper. Sauté for around 40-50 minutes, keeping the pot uncovered, until the onions are very tender and caramelized. Stir often to avoid the onions sticking to the pot. If they start to stick, you can add a few splashes of vegetable stock and turn down the heat.

2

Stir the cornflour into the onions. Turn the heat down to low and cook for another 1-2 minutes. Stir often so the flour doesn't burn.

3

Add the vegetable stock, yeast extract, and bay leaves. Turn heat back to medium and simmer for 15-20 minutes. Taste the soup to see if it needs any more salt or pepper and add if needed.

4

Remove the bay leaves from the soup and serve in deep bowls.

5

To add some crunchy croutons, place 2 slices of toasted baguette onto each bowl and top with grated cheese. Place under the grill until the cheese is bubbling and melted, but not burnt.

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