This weeks recipe of the week is Plant-Based Onion Soup. It’s slow cooked to get the most out of the onions and is well worth the wait. I made it for new years day lunch hence the use of some vegan white wine which I don’t normally use, but it was a special occasion! Serve for lunch or as a starter. It’s delicious and nutritious! Enjoy!
Plant-Based Onion Soup
- Large stock pot
- Wooden spoon
- Soup bowls
- Measuring jug
- Sharp paring knives
- 2 pints bouillon
- 1.4 kg onions Thinly sliced
- 500 ml vegan dry white wine
- Take a large soup/stock pot and add 5-7cm of cold water to the pot.
- Place all the thinly sliced onions into the pot and grind freshly black pepper over them to suit your taste then let them sweat over a low heat for 15 minutes.
- After 15 minutes add the hot stock and the dry white wine and turn down the heat and let the onions simmer for 60 minutes.
- Taste the soup and adjust the seasoning. Ladle into warm soup bowls and serve with crusty wholemeal bread and a winter root vegetable salad.
Up above, I shared with you my recipe for Plant-Based Onion Soup. If you found this post helpful, please take a moment to SHARE this post with people you think will find it valuable. You can use the buttons to share this post with your social networks. Hopefully you will and so I’ll give you a big THANK YOU in anticipation.
What do you think? Did you make my Plant-Based Onion Soup and enjoy it? Did you change it? Let me know what you think.