Ingredients#

  • 2 teaspoons vegetable oil
  • 1.5 kg onions, thinly sliced
  • 3 sprigs of thyme (or one teaspoon of dried thyme)
  • 3 cloves of garlic, minced
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 2 tablespoons white flour
  • 1 L low-sodium vegetable broth
  • .5 L water
  • 1 tablespoon Dijon mustard
  • 2 tablespoons balsamic vinegar (red wine also possible)

Croutons:

  • 6 slices of whole wheat bread

Cheese:

  • 200 g vegan cheese

Preparation#

Soup#

  • Heat the oil in a large pot (everything must fit inside). Large saucepan, pressure cooker, etc.
  • Add the onions, thyme, and salt
  • Mix well and continue until they are about 3 times less voluminous and begin to brown (45-60 minutes)
  • Add the balsamic vinegar and continue to cook until they caramelize (10-15 minutes)
  • Add the vegetable broth, water, bay leaves, pepper to taste, and bring to a boil
  • Continue to cook over low heat, stirring from time to time, for 30 minutes
  • Remove the bay leaves before serving

Croutons#

While the soup is gently simmering, prepare the croutons.

Method 1: In a pan#

  • Toast the bread slices in a pan with a little olive oil.
  • Then cut them into croutons.

Method 2: In the oven#

  • Cut the slices into rectangular pieces
  • Place them flat and bake in the oven at 200°C (390°F) for 5-10 minutes

Options#

  • You can substitute the vegetable broth with miso
  • You can add cheese on the croutons (in the oven)
  • You can also add cheese to the soup about 5 minutes before serving