Ingredients:
4 Yellow onions
4 cloves of Garlic
4-6 Cups of Vegetable broth (Or 4 cups, and about 2 of water)
2 Thyme Sprigs OR 1 Tsp of ground Thyme
1 Tablespoon of Tapioca or Chickpea Flour
1 Pinch of Black Pepper
1 Baguette
Vegan Mozzarella (Recipe not included)
*I cheated and used Viola Vegan Mozzarella but you can make a whole food plant based mozzarella (Many recipes use cashews) I am still working on the right cashew free mozzarella cheese recipe to bring )
Instructions:
1.) Chop Onions (Thin Vertical slices cut once in half)
2.) Mince garlic cloves
3.) In a large sauce pan or pot, Water sauté onion on a medium to high heat. Continue to caramelize by letting the onions sit, and re-hydrating them with a splash of water, stirring up all the brown from the pan into the onions. Continue to do this until onions are nice and dark golden. Stay patient with it, this is the key to a good French onion soup.
4.) Once all your onions are caramelized, add garlic and tapioca/chickpea flour, stir for another minute.
5.) Add your vegetable broth, sprigs of thyme, and black pepper. Continue to cook until Soup comes to a boil, simmer for a few mins.
6.) Once your soup has simmered, remove thyme sprigs, pour in a bowl, top with sliced baguette and vegan mozzarella. Place in the oven on a high broil for about 5-10 mins until the cheese is slightly golden and baguette is slightly toasted.
Serve and enjoy
