Dairy-Free French Onion Soup

Ingredients

• 3 large Yellow onions
• 2 tbsp Olive oil
• 6 cups Vegetable broth
• 1/2 cup Dry sherry
• 1 tsp Thyme
• 1 ea Bay leaf
• 1 tsp Salt
• 1/2 tsp Black pepper
• 8 ea Dairy-free baguette slices
• 1 cup Vegan mozzarella shreds

Instructions

1. 1Thinly slice the 3 large yellow onions into 1/8-inch (3 mm) thick rings.
2. 2In a large heavy-bottomed pot, heat the 2 tablespoons of olive oil over medium heat (325-350°F / 160-175°C). Add the sliced 3 large yellow onions and cook, stirring occasionally, for 30-40 minutes, until they are very soft and deeply golden brown.
3. 3Pour the 6 cups of vegetable broth and the 1/2 cup of dry sherry into the pot. Increase the heat to medium-high and bring the liquid to a gentle simmer, where small bubbles consistently break the surface.
4. 4Stir in the 1 teaspoon of thyme, the 1 bay leaf, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper. Reduce the heat to low and continue to simmer for 15 minutes, allowing the flavors to meld.
5. 5While the soup simmers, preheat your oven's broiler to high (approximately 500°F / 260°C). Arrange the 8 dairy-free baguette slices in a single layer on a baking sheet. Evenly sprinkle the 1 cup of vegan mozzarella shreds over the baguette slices.
6. 6Place the baking sheet under the preheated broiler for 2-4 minutes, watching carefully, until the vegan mozzarella shreds are fully melted, bubbly, and lightly browned.
7. 7Carefully ladle the hot soup into individual serving bowls. Top each bowl with one or two of the broiled dairy-free baguette slices and serve immediately.

Substitutions

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