French Onion Soup

Ingredients

• 4 lbs yellow onions, peeled and thinly sliced (approx 5–6 large onions)
• 3 Tbsp Earth Balance
• 4 cloves garlic, minced
• 3 Tbsp all-purpose flour
• 1/2 cup dry white wine
• 6 cups of vegetable stock
• 1 tsp vegan Worcestershire sauce
• 1 bay leaf
• 3 sprigs fresh thyme (or 1 tsp dried thyme)
• fine sea salt and freshly-cracked black pepper, to taste

Method

1. In a large, heavy-bottomed stockpot, melt the earth balance over medium-high heat. Add the onions and sauté for about 30 minutes until caramelized (but not burnt), initially stirring every 3-5 minutes, then about once a minute near the end of caramelization to prevent burning*.
2. Add garlic and sauté for 2 minutes.
3. Stir in the flour, cook for an additional 1 minute, then stir in the wine to deglaze the pan.  Use a wooden spoon to scrape up any browned bits on the bottom of the pan.
4. Add the stock, Worcestershire, bay leaf, and thyme and stir to combine.
5. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for at least 10 minutes.
6. Discard the bay leaf and sprigs of thyme. Taste the soup and season with salt and pepper as needed.
7. Let soup simmer while covered until it’s time to serve.