Onion soup
Use large Spanish onions, the best stock you have and vegan wine to get the most out of this soup.
Onion soup

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!

Onion soup

Plant-Based Onion Soup

Use large Spanish onions, the best stock you have and vegan wine to get the most out of this soup.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Course: Soup
Keyword: onion, plant-based, vegan
Servings: 6
Author: Caroline

Ingredients

  • 2 pints bouillon
  • 1.4 kg onions Thinly sliced
  • 500 ml vegan dry white wine

Instructions

  • 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.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !

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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.