Vegan Onion Soup

Ingredients

• 600 g onions
• 2 Garlic cloves
• 1 stalk leek
• 2 tbsp olive oil
• 1 tbsp raw cane sugar (15 g)
• 150 ml alcohol‑free white wine
• 3 sprigs thyme
• 2 Bay leaves
• 1.2 l Vegetable broth
• Salt
• Pepper
• nutmeg
• 4 slices whole‑grain bread
• 60 g vegan cheese

Instructions

1. 1.

   Peel the onions and cut them into thin strips. Peel the garlic and chop it finely. Clean the leek, split it lengthwise, rinse thoroughly between the leaves under running cold water, pat dry, and slice into fine rings.

2. 2.

   Heat the oil in a pot. Sauté the onions while stirring for 6–7 minutes over medium heat. Add the garlic and leek and sauté for another 4–5 minutes. Sprinkle with sugar and let lightly brown for 2–3 minutes. Deglaze with wine and simmer for about 5 minutes over medium heat.

3. 3.

   Meanwhile, wash the thyme, shake off excess water, and pluck the leaves. Add the thyme, bay leaves, and broth to the pot and let it simmer gently for about 20 minutes. Season the soup with salt, pepper, and a pinch of freshly grated nutmeg.

4. 4.

   Just before serving, sprinkle the bread slices with cheese and bake in a preheated oven using the grill function at 250 °C (do not use fan; gas: highest setting) for about 5 minutes until golden. Ladle the vegan onion soup into bowls and serve with the toasted breads.