Easy Vegan French Onion Soup

Vegan

Ingredients

2 tbsp extra virgin olive oil

3 large white or yellow onions, sliced into thin half-moons

3 large fresh thyme sprigs (about 1 tbsp), leaves stripped (or ½ tsp dried)

2 tbsp good quality aged balsamic vinegar

4 cups (1qt) vegetable stock (no salt added)

2 cups purified water

1 bay leaf

3 tsp sea salt, divided

½ tsp freshly ground black pepper

Optional (non-vegan version):

Sprouted whole grain bread

Grated Gruyere cheese (not healthy but a little is ok for an indulgence)

Directions

Heat 1 tbsp olive oil over medium heat in a large soup pot or Dutch oven.

Add the onions, thyme, 1 tsp salt and drizzle 1 tbsp olive oil over the onions; lower the heat to medium low. The onions may be filling the pot completely but will cook down to about ⅓ of their mass.

Cook uncovered, stirring occasionally, until the onions caramelize and turn light golden brown, about 50-60 minutes.

Add the balsamic and cook until it’s absorbed and the onions are a deeper brown, about 15 more minutes.

Add the stock, water, bay leaf, remaining salt and pepper, then bring to a boil.

Turn the heat to low and simmer at least 30 minutes.

Remove the bay leaf before serving.

I usually eat it just like this, but you can also serve it with toasted sprouted grain bread and melted gruyere cheese for a more classic presentation. Instead of baking the cheese onto the soup, put slices of sprouted grain bread on a baking sheet, rub the tops with a fresh garlic clove, drizzle with a little olive oil and top with the gruyere cheese. Bake for 10 minutes at 350º until the cheese is melted. Top each cup of soup with a slice of the cheesy bread and serve.

This soup (minus the cheese and bread) freezes extremely well in an airtight glass container.

Notes

Tip: You can also substitute 1/4 cup of a good quality, bold red wine for the balsamic vinegar. I suggest a burgundy or cabernet sauvignon.