Heart Warming French Onion Soup

I am the last person who would have thought that one day I will crave onion soup, but it happened. I don’t know how…

Maybe in the quarantine my body is getting tired of the same dishes over and over each day, in every sense and this is how it gets her excitement.

But as much as I don’t like onions, I loved this soup!

It doesn’t require many ingredients, but the way it’s prepared creates real magic in the pot!

Onions and garlic is full of minerals and vitamins and they are known for their anti-viral and sanitizing effect as well, that we really need in this times.

Also the healing affects of the Provencal herbs, like rosemary and thyme is pretty famous too. 

• 2 tbs olive oil
• 2 red onions, diced
• 1 purple onion, diced
• 1/2 cup dry white wine (+ a little for cooking the onions)
• 2 cloves of garlic, minced
• 1 ts thyme
• 1 tbs gluten free flour
• 3 cups of veggie broth
• 1 ts Worcestershire sauce
• 1 bay leaf
• sea salt, freshly ground pepper to taste
• gluten free baguette, sliced
• shredded vegan cheese

1. In a large pot, heat up the oil over small heat and start to caramelize the onions occasionally stirring. Cook until they are nice and brown but don’t let them burn. It takes about 30 minutes, by the end keep stirring and add a little wine so the onions won’t stick to the pan and burn down.
2. Once the onions are nice and brown, add the garlic and thyme and cook for another 2 minutes.
3. Add the flour, whisk it well and cook for another 2 minutes.
4. Then add wine and cook it off and add veggie broth.
5. Season with Worcestershire sauce, bay leaf, salt, pepper.
6. Bring it to a boil then take back heat to minimum for additional 10 minute.
7. While the soup is on the stove, preheat the oven to 180 C.
8. Slice up the bread and top with vegan cheese. Place them on a baking tray and bake them for about 5 minutes, until cheese is melted on top.