This soup is such a classic comfort and one of the easiest to make. Getting the flavors balanced just right for a simple but rich onion broth is easy…it’s cutting all the onions that’ll have you in tears! But the water works are so worth it once you slurp up your first hot spoonful and bite into the sopped up crouton with gooey vegan mozza on top.
Ingredients
Prep Ahead
- The Mozza
Onion Soup
- 6 cups thinly sliced onions (about 6 onions)
- ¼ cup vegan butter
- 2 bay leaves
- 1 tablespoon fresh thyme leaves
- 2 teaspoons sea salt
- ½ teaspoon ground pepper
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 2 tablespoons vegan Worcestershire
- ¾ cup dry white wine or low-sodium vegetable stock
- 2 vegan beef-flavored bouillon cubes dissolved in 6 cups hot water, or 6 cups low-sodium vegetable stock
Croutons
- 6 thick slices of baguette
- The Mozza
- Fresh thyme leaves, for garnish
How to Make It
- To make the soup, in a large stockpot over medium heat, sauté the onions with the butter for 3 to 4 minutes until soft and fragrant. Add the bay leaves, thyme, salt, and pepper and continue to cook for 12 to 15 minutes, stirring occasionally. If you’re using vegan beef-flavored bouillon instead of vegetable stock, reduce the amount of salt you add here and, if necessary, adjust to taste afterward.
- Once the onions are caramelized to a pale brown, reduce the heat to medium-low, add the garlic, and continue to cook, stirring occasionally, for 15 minutes.
- Stir in the flour and Worcestershire, stir to coat the onions well, and cook for 2 minutes, stirring constantly.
- Add the white wine, increase the heat to get it simmering, and cook for 2 minutes. You can use stock in place of the wine, but the wine makes the soup especially delicious!
- Add the stock and bring to a boil, then lower the heat and simmer for 30 minutes.
- While the soup is simmering, make the croutons.
- Preheat the oven to 350°F.
- The baguette slices should be a size that will fit submerged in your soup bowls. Place the slices on a baking sheet and toast in the oven for 15 to 18 minutes, flipping them halfway through the bake time. The toast should be quite hard and crusty. Set the croutons aside.
- Set the oven to broil. Place oven-safe bowls on the baking sheet and ladle out the soup. Place a crouton on top slightly submerged in the soup but still floating and visible. Generously spoon some of The Mozza on top of the crouton. Some can go onto the soup out to the edges of each bowl. Set the baking sheet under the broiler and broil for 3 to 5 minutes until The Mozza is golden brown and slightly bubbling. Watch closely so it doesn’t burn!
- Garnish with thyme and serve immediately.
