'Ello loves! I recently received a package of Edward & Sons Not-Beef Bouillon Cubes in the mail from a pal I swap snacks with, and was soooo excited to make allll of the soups! Here is the first one I’ve attempted, a french onion, something I haven’t had since I was very young!
2 cubes Not-Beef Bouillon combined with 4 cups water (alternately, four cups broth- I could see myself using a herb or mushroom veggie broth also)
1 tbsp Earth Balance margarine
2 medium onions, peeled
1 clove garlic, pinced
1 tbsp pure maple syrup
1/4 cup red wine
1/2 tsp rosemary
1/2 tsp thyme
pinch sea salt
8 slices of baguette, toasted (or 4 of larger french bread)
1 cup vegan mozzarella shreds (I used Daiya but might prefer something else next time)
1. Slice onions thinly, then cut in half again. Mince garlic.
2. In large saucepan, melt Earth Balance, and add onions, stirring until coated. Continue to add garlic, maple syrup, rosemary, thyme, salt, pepper, and cover. Reduce heat to medium-low, cover, and stir occasionally until onions are translucent and slightly carmelized.
3. Deglaze saucepan with red wine. Add stock and bring to a boil. Reduce to medium heat and allow to simmer for 10 minutes.
4. In the meantime, set your oven to broil. Take the opportunity to toast your bread also, if you haven’t. Last night, I elected to make mine into garlic toast, so used a couple tbsp of earth balance combined with some minced garlic and thyme on my toasts.
5. Once soup has simmered, ladle into four oven safe bowls or ramekins. Top with two slices of baguette (or one slice french bread) each. Cover with “cheese”. Place on tray.
6. Carefully (WITH OVEN MITTS) place in oven under broil. Keep an eye on these and broil for 2-4 minutes until “cheese”is bubbling and golden.
*If you do not have any oven safe bowls on hand, you can also simply cover your toast with the cheese and broil separately from the soup, then put it on top or on the side afterwards*
7. Enjoy your damn soup. I served this up with a salad of greens and herbs and a quick red wine vinaigrette I made. You can also drink the rest of your wine with this soup, probably.