Everyday cooking
French Onion Soup
Vegan comfort food at its best! French Onion Soup with caramelized onions, vegetable stock and Violife Epic Cheddar flavour block. Bon Appétit
![prep time]()
Cooking time1 hour![preparation time]()
Prep time15 minutes![servings]()
Servings4 portions
- 6 white onions, sliced
- 2 tbsp granulated brown sugar
- 4 cloves garlic, minced
- 1 ½ tsps dried thyme
- 150 ml red wine
- 3 tbsps all-purpose flour
- 200 ml vegetable stock
- 2 tbsp plant-based butter
- 2 bay leaves
- salt and pepper, to taste
- 1 baguette, sliced and toasted
FOR THE VIOLIFE SAUCE:
- 1 Violife Epic Cheddar flavour block, cubed
- 2 tsps lemon juice
- 1 tsp garlic powder
- In a large pot heat the butter and add the onions and sugar. Sauté until the onions are caramelized, about 30 minutes. Stir often to avoid burning.
- Then add in the garlic and thyme and stir until fragrant. Add the red wine and turn the heat up to a gentle simmer. Let simmer for 15 minutes.
- Add in the flour and turn the heat down to low, stirring constantly for 1 minute. Pour in the stock, bay leaves, salt, and pepper. Simmer for a further 10-15 minutes.
- For the Violife sauce, mix together all ingredients in a small pot over gentle heat. Use a whisk to mix, until the Violife Epic Mature Cheddar flavour cubes have melted nicely, for about 4 minutes.
- When the soup is ready, remove the bay leaves and season with salt and pepper. Serve in soup bowls, place the toasted baguette slices inside and spoon over the Violife sauce.
- Place in a preheated oven on grill settings for 3 minutes, until the top turns golden brown. Remove and serve.
