February Recipe: VEGAN FRENCH ONION SOUP
February can be a tough month, we’ve had enough of the winter and are longing for the sunnier days of spring, which can seem like a long way off.
For those colder, darker days we get in February, this is the recipe you need.
I’ve made this vegan, but you can easily use dairy alternatives.
Serves 4 – 6
- 6 large onions
- 4 tablespoons light olive oil
- 2 tablespoons butter alternative (such as Naturali, or flora)
- 1 dessert spoon caster sugar
- 7 cups vegetable stock (mushroom is perfect if you can get it)
- ½ cup red wine
- 3 tablespoons brandy
- 2 teaspoons marmite
- 6 slices bread or 12 slices from a baguette
- 200g vegan cheese.
- Peel and slice the onions.
- Place in a frying pan with oil and stir fry over a medium heat until the onions are softened and turning golden brown.
- Place the stock, marmite, sugar, wine and brandy in a large saucepan and bring to the boil. Give it a good stir to make sure the sugar dissolves. Reduce the heat, add the onions and leave to simmer for about 20 – 30 mins, depending on how thick you want it. (the longer you leave to simmer the thicker it will be.)
- Meanwhile, lightly toast the bread.
- Grate or slice the cheese and arrange on top of the bread.
- Place the bread in the oven (preferably under a grill) until the cheese is melted.
- If you’re using vegan cheese it won’t brown.
- Divide the onion soup into bowls and top with the bread.
by Ella Easton. For more recipes, visit her blog at www.rabbityfood.blogspot.co.uk