Gratinated Onion Soup

Aren't onions something really great? The aroma alone that spreads throughout the kitchen when they're getting seared ...

And even if it's a little warm at the moment, onion soup is always good. Especially when it is deliciously gratinated. ;)

Duration: 1 hour

Difficulty: easy

Makes 3-4 servings

Ingredients:

Soup

600g onions cut into rings

3-4 cloves of garlic

50g butter alternative

25g flour

1000g light vegetable stock

250g white wine

Pinch of dried thyme, rosemary & savory

15g tomato paste

20g soy sauce

Pepper to taste

For gratinating, per serving

50-60g vegan cheese

25g vegan cream for cooking

1-2 slices of rye or white bread

Preparation:

Of course, it starts with chopping the onions. Try not to shed too many tears. ;)

It doesn't matter which onions you use for it. I like to use a colorful mix of shallots, red & white onions and the light or red ends of spring onions. But normal onions work just fine.

Cut the onions into slices and chop the garlic cloves as finely as possible. Then the "butter" is melted in a saucepan and the onions are fried in it.

When the onions are really nice and translucent, add the flour and stir well. Fry the onions like this for 1-2 minutes. Then they are extinguished with the white wine. Stir well so that there are no lumps.

Boil the white wine and onion mixture properly. In the meantime, the vegetable stock can be stirred and mixed with the dried thyme, rosemary and savory. Then the broth comes to the onions. Quickly stir in the tomato paste and soy sauce and add some (freshly possible) pepper, then the soup is allowed to simmer for 30 minutes so that it boils down a little. By the way, I recommend a mixture of Sichuan pepper and black pepper. The fine citrus notes in Sichuan pepper are a great addition to the soup.

When the soup is almost ready, you can prepare the toppings. I take 2 slices of rye bread per serving, which are coated with "butter" on both sides and then roasted in a pan. You can of course just toast the bread for it.

Since vegan cheese unfortunately still doesn't melt that well, I stir the cheese with some vegan cream beforehand and let it melt over low heat in a pot. The oven can also be preheated to 180°C now.

Then the soup can be filled into an ovenproof bowl and then covered with the bread. Quickly spread the melted cheese on top of the bread and then the soup can be baked for 15 minutes (or until the desired degree of browning on the cheese is achieved).

Optionally, the soup can now be garnished with freshly chopped parsley or some chives. Add a pinch of freshly ground pepper and the delicious soup is ready.

Guten Appetit!

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