Soupe A L’onion Gratinee (v) Recipe
vegan base • Comté croute
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Ingredients
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Soup Base
Croute and Finish
Method
Soup Base
Prepare onions
Peel and thinly slice the onions into half-moons so you have about 6 cups loosely packed slices.
Caramelize onions
In a large heavy-bottomed pot or Dutch oven, heat 3 tbs vegan butter and 1 tbs olive oil over medium heat. Add the sliced onions, 1 tsp sugar, and 1 tsp salt. Cook, stirring frequently, until onions are deeply golden and caramelized, about 30–40 minutes. Reduce heat if onions begin to brown too quickly; scrape browned bits from the bottom occasionally.
Deglaze
When onions are richly caramelized, sprinkle 2 tbs flour over them and cook 1–2 minutes, stirring, to remove raw flour taste. Pour in 1 cup dry white wine (or 1 cup extra vegetable stock if not using wine) and scrape the pot bottom to deglaze, cooking until most of the wine has evaporated, about 2–3 minutes.
Simmer soup
Add 6 cups vegetable stock, 1 tbs soy sauce or tamari, 3 sprigs thyme, and 1 bay leaf. Bring to a gentle simmer, then reduce heat and simmer, uncovered, for 20–25 minutes to let flavors meld. Skim any foam or excess fat from the surface as needed.
Finish and adjust seasoning
Remove thyme sprigs and bay leaf. Stir in 1 tsp fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if needed. Keep soup hot while preparing croute.
Croute and Finish
Prepare baguette slices
Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Brush each slice lightly with olive oil (about 2 tsp total) or spread a little vegan butter for extra flavor.
Toast croûtes
Toast the baguette slices in the oven until golden and crisp, about 8–10 minutes, flipping once for even color. Remove and set aside.
Gratiner (melt and brown cheese)
Place bowls on a baking sheet and broil 4–6 inches from the heat for 2–4 minutes, watching carefully, until the vegan cheese is melted and bubbling with golden-brown spots. Rotate the sheet if necessary for even browning.