SafePlates

Ingredients

• 5 large onions, thinly sliced
• 2 cloves garlic, finely chopped
• 2 Esslöffel olive oil
• 1 Teelöffel dried thyme
• 1 bay leaf
• 1 Liter vegetable broth
• 100 ml dry white wine (optional)
• Salt and pepper to taste
• 4 slices vegan baguette
• 100 g vegan cheese, grated

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté for about 10 minutes, stirring occasionally, until they are soft and caramelized.
2. Add the thyme, bay leaf, and white wine (if using). Let the wine simmer for a few minutes until it has almost completely evaporated.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let the soup simmer for 20 to 30 minutes to allow the flavors to develop. Remove the bay leaf and season with salt and pepper.
4. While the soup is simmering, preheat the oven to 200°C. Place the baguette slices on a baking tray and bake for 5 to 10 minutes, until they are lightly toasted.
5. Divide the soup among ovenproof bowls, place one slice of toasted baguette on each, and sprinkle with the vegan cheese.
6. Place the bowls under the oven grill and grill until the cheese is melted and lightly browned. This takes about 3 to 5 minutes.
7. Serve the hot onion soup immediately.