I have been unusually busy over the past few week, hence the lack of new posts on the blog. I am hoping things will calm down a little so that I can be more active… You know, life really gets in the way of cooking. Right? 😉
This doesn’t mean I haven’t been experimenting though… The proof is in this delicious onion soup, which I worked to (in my opinion) perfection. It would make an ideal starter for the Festive Season!
- 4 large Spanish onions sliced in thin half-moons
- 2 tbsp Cooking oil I use Grapeseed oil
- 1 tsp salt
- 1 1/2 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce Ensure to pick a vegan one
- 6 cups vegetable broth I use unsalted
- 1 sprig fresh thyme leaves
- 1 sprig fresh parsley
- 1 tsp smoked paprika
- 1/2 cup grated vegan cheese I use Gusta original
- 4 thick slices of bread
- Pepper to taste
Over medium heat, warm up the cooking oil in a large sauce pan
Add the onions, thyme and salt and lower the heat to medium low. Cook uncovered and stir occasionally for approximately 50 minutes, until the onions have caramelized
Add the balsamic vinegar and the Worcestershire sauce, stir and cook until fully absorbed (approximately 15 minutes)
Ad the vegetable brother, parsley, smoked paprika and pepper and bring to a boil. Turn the heat to low and simmer for 30 minutes
Prepare 4 oven-safe bowls and fill them 2/3 full with the soup. Add a slice of toasted bread on each and top with grated cheese.
Broil 5 minutes or until golden brown.