SafePlates

Ingredients

• 6 large onions, thinly sliced (about 3 lbs or 1.36 kg)
• 2 tablespoons olive oil (30 ml)
• 2 cloves garlic, minced
• 8 cups vegetable broth (1.9 liters)
• 1/2 cup dry white wine (optional) (120 ml)
• 2 bay leaves
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme (5 ml dried or 15 ml fresh)
• Salt and pepper to taste
• 4 slices of vegan bread, toasted
• 1 cup vegan cheese, shredded (optional) (about 100 grams)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt, and cook, stirring occasionally, until the onions are very soft and caramelized, about 25-30 minutes.
2. Add the minced garlic to the onions and cook for another 1-2 minutes until fragrant.
3. Pour in the vegetable broth, white wine (if using), bay leaves, and thyme. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes to blend the flavors.
4. Season the soup with salt and pepper to taste. Remove the bay leaves.
5. To serve, place a slice of toasted vegan bread in each bowl, ladle the soup over the bread, and top with shredded vegan cheese if desired. Place under the broiler for a few minutes until the cheese is melted and bubbly. Watch closely to prevent burning.