4 Servings 70 min Cook
3 Tbsp Coconut Oil
4 Medium (2-1/2" dia) Onions
2 Cloves, minced Garlic
1/2 Tsp Sugar
1 Tsp Salt
1 Dash Pepper
1 Tsp, ground Thyme
0 Grams Bay Leaf
6 Fl oz Red Wine
3 Tbsp Wheat Flour
8 Cup Organic Vegetable Stock
1 Tsp Lemon Juice
4 Slice, small (2" x 2-1/2" x 1-3/4") Sourdough Bread
2 Cup Vegan Mozzarella Style Shreds
In a large pot, heat the coconut oil over medium heat.
Chop onions, and add to pot with, thyme, bay leaves, sugar, salt and pepper.
Sauté until the onions are very tender & caramelized, about 20-30 minutes.
Stir often to avoid the onions sticking to the pot.
If they start to stick, you can add a few splashes of water and turn heat a little lower.
Keep pot uncovered.
Mince garlic and add to pot, cooking for an additional 1-2 minutes, careful to not burn garlic.
Add the red wine and bring to a boil, reduce heat and simmer on low for about 10-15 minutes, or until the wine has evaporated.
Remove the bay leaves and stir the flour into the onions.
Turn the heat down to medium-low and cook for another 2-3 minutes.
Stir often so the flour doesn't burn.
Add the vegetable stock and lemon juice.
Simmer for for 10-15 minutes.
Taste the soup to see if it needs anymore salt or pepper and add if needed.
Heat the broiler to high.
Carefully ladle the soup into oven-safe crocks or bowls.
(small Pyrex bowls work great).
Fill half way, and place a slice of toasted baguette into each bowl.
Now, add more soup, pouring directly over bread.
Make sure not to overfill the bowls.
Now top each baguette slice with a portion of the vegan cheese and place the bowls in the oven.
Broil for 2-3 minutes to slightly brown and melt the cheese.
Be careful not to burn the cheese.
Remove carefully and serve immediately.
