SafePlates

Ingredients

• 4 large onions (about 2 lbs) (900g)
• 2 tablespoons olive oil (30ml)
• 4 cloves garlic, minced
• 1 teaspoon salt (5g)
• 1/2 teaspoon black pepper (2g)
• 1 tablespoon balsamic vinegar (15ml)
• 6 cups vegetable broth (1.4 liters)
• 1 teaspoon dried thyme (1g)
• 1 bay leaf
• 1/4 cup nutritional yeast (15g)
• 1 tablespoon soy sauce (15ml)
• 1 baguette, sliced
• 1 cup vegan cheese, shredded (100g)

Instructions

1. Peel and thinly slice the onions.
2. In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until they are caramelized and golden brown, about 25-30 minutes.
3. Add the minced garlic, salt, and black pepper to the pot. Cook for another 2 minutes until the garlic is fragrant.
4. Stir in the balsamic vinegar, scraping up any browned bits from the bottom of the pot.
5. Add the vegetable broth, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
6. Remove the bay leaf and stir in the nutritional yeast and soy sauce. Adjust seasoning with more salt and pepper if needed.
7. Preheat your oven's broiler. Place the baguette slices on a baking sheet and toast them under the broiler until golden brown.
8. Ladle the soup into oven-safe bowls, top each with a toasted baguette slice, and sprinkle with vegan cheese.
9. Place the bowls under the broiler until the cheese is melted and bubbly, about 2-3 minutes. Serve hot.

Tip

For extra flavor, try adding a splash of white wine to the soup while it simmers.