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French Onion Soup

Catherine BarclayCatherine Barclay
A deeply savoury French Onion Soup made with slow‑simmered brown onions, garlic, miso, and thyme for rich umami depth. Finished with a splash of balsamic and topped with stretchy vegan mozzarella, it’s a cosy, plant‑based twist on a classic comfort dish.
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Course Soup

Ingredients
  

  • ½ cup vegetable stock (broth)
  • 3 large brown onions sliced
  • 3 cloves garlic minced
  • 1 tsp wholegrain mustard
  • 3 cups water
  • 1 tbsp miso paste
  • 2 tbsp balsamic vinegar
  • 2 bay leaves
  • 2 stalks fresh thyme
  • ¼ tsp ground pepper
  • homemade vegan mozzarella
  • wholegrain sourdough

Instructions
 

  • Using a large pot, saute the onion and garlic in the stock.
  • Brown the onion on low heat for around 5 mins, scrapping the onion from the pan to caramelise, and add small amounts of water at a time. You want the onion dark brown without burning to create the traditional onion flavour.
  • Add in the remaining ingredients. Cover and cook on low heat for around 15-20 minutes.
  • Pour soup into small ramekin bowls, and top with a slice of sourdough and a dollop of mozzarella.
  • Place on a tray in the oven and grill at 180°C for 6-8 minutes or until the tops have browned.
Keyword no oil, plant-based, vegan, vegeterian, wfpb, wholefood
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