Dairy-Free & Egg-Free French Onion Soup

Instructions

1. 1Place a large Dutch oven or a heavy-bottomed pot (at least 6-quart capacity) over medium heat (approximately 148.9-162.8°C / 150-163°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 3 large yellow onions, thinly sliced, and cook, stirring occasionally, for 30-40 minutes, until the onions are deeply golden brown, very soft, and significantly reduced in volume.
2. 2Add the 3 cloves of garlic, minced, to the caramelized onions and cook for 1 minute, stirring constantly, until fragrant. Pour in the 1/2 cup of dry sherry, scraping the bottom of the pot with a wooden spoon to loosen any browned bits, which will dissolve into the liquid.
3. 3Pour in the 6 cups of low-sodium vegetable broth. Add the 1 teaspoon of thyme and the 1 bay leaf. Increase the heat to medium-high (approximately 176.7-190.6°C / 175-190°C) and bring the soup to a gentle simmer, where small bubbles consistently break the surface, then reduce the heat to low (approximately 79.44-93.33°C / 80-95°C) and let it simmer for 15 minutes to allow the flavors to meld.
4. 4Stir in the 1 teaspoon of salt and the 0.5 teaspoon of black pepper, tasting the soup and adjusting seasoning if desired. Carefully remove and discard the 1 bay leaf before serving.
5. 5While the soup simmers, preheat your oven to 190°C or use a toaster oven, then arrange the 8 slices of baguette on a baking sheet and toast for 5-7 minutes, until golden brown and crisp. Ladle the hot soup into four heatproof serving bowls, then float two toasted baguette slices on top of each bowl and sprinkle each with 1 tablespoon of dairy-free parmesan; if you have a broiler, place the bowls under a preheated broiler for 1 minute, watching carefully, until the dairy-free parmesan is melted and lightly golden.

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