Onion soup in bread bowls
Onion soup is something I regularly crave during winter. It is so cosy and comforting... It is my number one choice after a day skiing! And what better than to eat it straight from a delicious sourdough bread bowl? It is literally mind blowing.
The bread bowl is made of only 3 ingredients: flour (whole-grain and regular), water and salt. It is sourdough so predigested by the yeast and the gluten is really low which makes it easier to digest.
I get mines at my healthy food store in Montréal and the amazing brand is Bread Box (click to see where you can find them). They are precooked and frozen, all you have to do is pop them in you oven and you have fresh baked bread at home!
With this recipe, no need for beef broth, butter, nor cheese on top, here is a vegan onion soup recipe that will satisfy your cravings, cruelty free.
Let cook!
Servings : 6-10 people
Time : 1.5 hours (including 50 mins waiting time)
INGREDIENTS
6-10 Bread Box mini-loaves
1/4 cup vegan butter (or olive oil)
3 large sweet onions (yellow or Spanish onions could work too), sliced
1-2 tsp brown or coconut sugar
4 cloves garlic , minced
1/2 to 1 tsp dried thyme
1 cup red (or white wine)
3 tablespoons flour (I used barley but wheat would work as well)
12 cups water
1 or 2 cubes veggie broth
2 bay leaves
1 teaspoons sea salt , more to taste
4 tbsp of miso (or more soy sauce)
2 tbsp of soy sauce (or more miso)
Salt and pepper, to taste
Optional vegan swiss cheese to broil on top
INSTRUCTIONS
In a large pot (cast-iron ideally), heat the butter or oil over medium-low heat;
Add the sliced onions and sugar, the pot should be almost 3/4 full of onion;
Let it caramelized for about 40-50 minutes, stirring often to avoid burning, there is where all the LOVE goes!;
Add the garlic and thyme;
When the garlic is tender, add the red wine and turn heat up to bring to a simmer until the alcool in the wine has evaporated;
Add the flour and mix until evenly incorporated;
Add the water, vegetable broth (dissolved in one cup of warm water), bay leaves, salt, and pepper;
Bring to a boil then simmer minimum 10 minutes, covered. Ideally you would make it the day before so the flavors can develop;
Before serving and when the soup is not too hot, take 1 cup of the soup broth and dissolved the miso in;
Add the miso mixture back in the soup with the soy sauce and taste for seasoning;
You can adjust the saltiness by adding more miso, soy sauce or simply salt;
Cook the bread bowls in your oven, then cut of the top part, remove the inside of the bread and fill with the goodness soup;
Serve the bread bowl in a bowl with even more broth under and crack some black pepper on top (picture below)!
Option to add the cheese on top and broil for a few minutes until melted;
Bon Appétit!
@Veganmontreal
