Dairy-Free French Onion Soup

Ingredients

• 3 large Yellow Onions
• 8 cups Vegetable Broth
• 1 cup Dry Red Wine
• 2 tablespoons Olive Oil
• 1 teaspoon Thyme
• 1 leaf Bay Leaf
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 4 slices French Bread
• 1 cup Dairy-Free Gruyere Cheese

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the 3 large Yellow Onions thinly.
2. 2Heat the 2 tablespoons of Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the sliced onions and cook, stirring occasionally, for 30-40 minutes, or until they are deeply caramelized and a rich brown color. This slow cooking process brings out their natural sweetness.
3. 3Add the 1 teaspoon of Thyme, 1 Bay Leaf, 1 teaspoon of Salt, and 1/2 teaspoon of Black Pepper to the pot with the caramelized onions. Stir everything together and cook for 1 minute until fragrant.
4. 4Pour in the 1 cup of Dry Red Wine. Scrape the bottom of the pot with your spoon to loosen any browned bits. Let the wine simmer and reduce until it is mostly gone, about 5-7 minutes.
5. 5Pour in the 8 cups of Vegetable Broth and bring the soup to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 15 minutes to allow the flavors to meld.
6. 6While the soup simmers, preheat your broiler. Arrange the 4 slices of French Bread on a baking sheet and toast them lightly under the broiler for 1-2 minutes per side, until they are just golden brown.
7. 7Remove and discard the Bay Leaf from the soup. Ladle the hot soup into 4 oven-safe bowls. Place one slice of the toasted French Bread on top of the soup in each bowl. Sprinkle the 1 cup of Dairy-Free Gruyere Cheese evenly over the bread in each bowl.
8. 8Carefully place the filled bowls on a baking sheet and put them under the broiler. Broil for 2-4 minutes, watching closely, until the Dairy-Free Gruyere Cheese is melted and bubbly and the bread is golden brown.

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