I love soup for lunch, especially when I am up at the mountain. The fresh snow, mountain air, and the excitement of shredding always makes cheesy soups looks so enticing. The Chimney Corner, at Sunshine Village has a pretty fan-fricken-tastic French onion soup. I always drool in envy over it as other dinners dig into their cheesy pot of warm goodness.
I have been playing with some French Onion Soup recipes, trying to find a decent alternative. I don't have a dutch oven, or one of those oven friendly soup bowls so this recipe has forced some creativity out of me. My French Onion Soup is tasty, hearty, and soul warming.
1 Tbsp olive oil
1 red onion (sliced into skinny moons)
2 white onions (sliced thinly)
Fresh thyme (about 4 or 5 twigs)
3 cloves garlic (minced)
1/4 balsamic vinegar
1 cup white whine
4 cups vegetable broth
1 bay leaf
1 tsp rosemary
1 tsp oregano
1 tsp salt
1 tsp black pepper
Sprouted grain bread
1 tsp coconut oil
Daiya vegan mozzarella cheese
In a large sauce pan, heat the oil over medium heat. Add the yellow onions, thyme, and salt. The onions will appear to take up the whole pan, however, I promise that they will cook down. Cook the onions on a medium low heat, until they begin to caramelize (about 45 min). Add the balsamic vinegar, and stir the onions until the vinegar is absorbed into the onions and they are a deeper brown. Add the stock, wine, red onion, garlic, bay leaf, and pepper. Bring to boil and let simmer for 20 minutes.
You can year the soup now, as is, or for the extra gooey goodness of non-vegan french onion soup preheat the oven to 350 F. On a baking tray place several pieces of whole wheat, or sprouted grain bread- preferably fresh. Lightly brush with oil, and top with tons of Daiya Cheese. Bake for about 10 minutes or until the cheese is uber gooey.
Pour the soup into a large bowl, and then cover with the baked cheese bread.