Vegan Onion Soup

Ingredients

• 3 large yellow onions, sliced
• ½ cup vegetable broth
• 3 cloves garlic, diced
• ½ cup red wine, divided
• 4 cups water
• 2 Tbsp soy sauce
• 2 Tbsp balsamic vinegar
• 1 bay leaf
• 2 tsp ground or fresh thyme
• ½ tsp salt, or to taste
• ¼ tsp fresh ground pepper
• Sourdough bread
• Vegan mozzarella (optional)

VEGAN MOZZARELLA

• ¾ cup water
• ¼ cup raw cashews
• 1 Tbsp white wine vinegar
• 1 Tbsp nutritional yeast
• 1 Tbsp arrowroot powder
• ½ tsp salt

Instructions

• 1 In a large pot, saute onions in ½ cup of veggie broth until they begin to take on a deeply brown color.
• 2 Add ¼ cup red wine and garlic.
• 3 Continue to brown the onions for about 3-5 minutes on low heat. Add a little more broth or water if needed. Scrape down the bottom of the pan to release all the flavor of the caramelized onions.
• 4 Add the other ¼ cup red wine and continue cooking for approximately 3-5 minutes. The onions should continue to cook down and become darker brown but not stick to the bottom of the pan.
• 5 Add the remaining ingredients to the pot: 4 cups water, soy sauce, balsamic vinegar, bay leaf, thyme, salt, and pepper. Cover and cook on low for approximately 15-20 minutes.
• 6 While the soup is cooking, begin making the vegan mozzarella.
• 7 Pour the soup into oven-safe bowls. Top each with pieces of sourdough bread and a large dollop of the vegan mozzarella topping.
• 8 Place the soup crocks on a baking sheet and broil in the oven for approximately 3 minutes, or until the tops are brown and bubbly.

VEGAN MOZZARELLA

• 1 In a blender, process all the ingredients on high until smooth.
• 2 In a saucepan, slowly heat the mixture while whisking continuously. It will thicken pretty quickly, so do not leave it unattended.
• 3 Continue whisking until it reaches the desired thickness and stretchiness of mozzarella cheese.