Onion Soup with Toasted Garlic Bread
Ingredients
- 800 gr onions cut in slices
- 1 clove of garlic
- 4 tbsp. olive oil
- 1 tsp. sugar
- 2 tbsp. flour
- 100 ml white wine
- 950 ml of water
- salt, pepper
- 2 bay leaves
- 1 tsp. fresh thyme
For the garlic bread
- baguette slices
- about 50 ml olive oil
- 2 cloves of garlic chopped
- salt, pepper
- vegan parmesan
Instructions
For the onion soup
- In a saucepot, sauté the onions with the olive oil over medium heat for about 10 minutes until tender. Then add the sugar and garlic and cook for another 10 minutes to caramelize. Stir often so that they don’t burn.
- Add the flour, stir, and add the white wine until it evaporates.
- Add hot water, thyme, bay leaves, season with salt and pepper and cook for 20-25 minutes over medium heat.
- When it is ready, mix it in the blender (unless you have a hand blender, so you can mix it directly into the saucepot) or leave it as such.
- Serve with toasted garlic bread.
For the toasted garlic bread
- Preheat the oven to 180°C. Mix the olive oil together with the garlic, a little salt, pepper and spread this mix on the bread slices. Bake them for about 6-7 minutes (the time depends on the oven).
- Remove the slices from the oven, sprinkle with vegan parmesan and bake again until the cheese is melted.