Three Onion Soup (v) Recipe

Prepare and sweat onions

In a large heavy-bottomed pot or Dutch oven, heat vegan butter and oil over medium heat until the butter melts. Add the sliced yellow, red, and sweet onions and toss to coat. Sprinkle in the 1 tsp sea salt and 1 tsp sugar. Cook the onions over medium-low heat, stirring every 3–5 minutes, until they are deeply softened and caramelized to a rich golden-brown color, about 40–50 minutes. Reduce heat if they begin to burn; patience is key for depth of flavor.

Add garlic and deglaze

When the onions are nearly finished and richly caramelized, add the minced garlic and cook 1 minute until fragrant. Increase heat to medium-high, pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to reduce until almost evaporated, about 3–5 minutes.

Simmer the soup

Add the vegetable stock, thyme sprigs, bay leaf, and tamari. Bring the mixture to a gentle simmer, then reduce heat to maintain a low simmer. Simmer uncovered for 20 minutes to meld flavors. Taste and season with freshly ground black pepper and the lemon juice to brighten the broth. Remove and discard thyme sprigs and bay leaf.

Prepare crostini

Preheat the oven to 425°F (220°C) with the rack in the upper third of the oven. Brush both sides of each bread slice lightly with olive oil. Place slices on a baking sheet and toast in the oven until lightly golden and crisp, 6–8 minutes, flipping once halfway. Remove from oven and rub the top of each warm slice with the halved garlic clove to impart a light garlic note.

Top with vegan cheese

Scatter shredded vegan Comté-style cheese evenly over the toasted bread slices. Return to the oven and broil on high (or use the oven's highest setting) until the cheese is melted, bubbly, and developing light golden spots, 2–4 minutes—watch closely to avoid burning. Alternatively, use an oven at 425°F and bake until melted, about 5–7 minutes.

Finish crostini

Remove crostini from the oven and sprinkle with chopped fresh thyme leaves. Keep warm until ready to serve.

Ladle the hot onion soup into individual ovenproof bowls (ramekins). Float one or two cheese-topped crostini on each bowl of soup. If desired, for a more gratin-style presentation, place the bowls on a baking sheet and briefly broil in the oven until the cheese is bubbling and slightly browned, about 2–3 minutes (ensure bowls are ovenproof).

Adjust seasoning with additional sea salt and black pepper to taste. Serve immediately, taking care—the bowls and soup will be very hot.