CLASSIC FRENCH ONION SOUP

Although on the surface, Classic French Onion Soup is indisputably Vegan, it is traditionally made using beef stock to get the dark colour and deep flavour.  I used to love Baxter’s French Onion Soup as a kid with a French stick slice oozing with melted cheese.

When I was gifted 6 huge onions from a veg box, veganising this classic recipe immediately sprung to mind.  You need patience to make sure the onions are cooked to give them a deep colour without burning, but the results are certainly worth the time it takes.  The cost per bowl is minimal too and I used the mushrooms for a risotto recipe so no wastage here!

INGREDIENTS:

• 6 medium/large onions
• 2 cloves garlic
• 4 tbsp olive oil
• 40g dried shitake mushrooms
• 1 ltr boiling water
• 1 vegetable stock cube
• 2 bay leaves
• 3 sprigs fresh thyme
• a glug of port
• 1 heaped tbp marmite

METHOD

1. Cut the onions in quarters and slice thinly
2. Add to a pan with the olive oil, chopped garlic and a little salt
3. Fry on a low heat until the onions have caramelised (between 45 minutes and 1 hour)
4. Stir the onions often
5. Meanwhile pour the hot water over the mushrooms and set aside
6. Once the onions are cooked add the mushroom water (not the mushrooms), bay leaves and thyme, stock cube and marmite
7. Add in the port and simmer for a further 20 minutes
8. Remove the thyme stalk and bay leaves and serve