When I was planning dishes for this ongoing theme week on my blog, The VegHog's Cheap Eats Week, I thought that at least one soup should be included in the recipes, as vegetable soups tend to be quite cheap to make, yet so tasty that I'm always prepared to eat a comforting soup. I thought that an onion soup would be very nice to make for a change before the colder period is fully over. I added dry cider into mine, so it was a bit more English than French style onion soup, and I served it with tasty cheesy bread on the side. You can veganise the dish by leaving out the cheese from the bread. It was so comforting and wonderful that I could dive back into it anytime. The only slight downside for making this is that you need a lot of patience in the first part of the onion cooking, as it can take a while before they are perfectly browned.
Here is my onion soup recipe:
3 large yellow onions
2 large red onions
25 g butter
4 garlic cloves
2 tbsp wheat flour
300 ml dry cider
3 bay leaves
1 tbsp vegetable stock powder + water
Fresh thyme leaves
Yeast extract to taste
Liquid aminos to taste (or substitute by soy sauce)
Sprinkle of salt
As a side: Baguette slices and cheese
Cut the onions into half rings and start cooking them in butter in a large saucepan.
Cook them very slowly under the lid and stir occasionally until they have browned nicely, at least for about 45 minutes.
Chop the garlic finely, add to the onions and simmer further.
After a while stir in the wheat flour and add the cider and let simmer for a while.
Then add the bay leaves, vegetable stock, thyme, yeast extract and liquid aminos.
Let simmer under the lid until the flavours have blended and season the soup to taste.
Prepare the side by baking the baguette slices in the oven with some cheese on the top until it has melted and serve them with the soup.
I'm sharing this recipe also with the No Croutons Required cooking challenge hosted by Lisa from Lisa's Kitchen and co-hosted by Jacqueline from Tinned Tomatoes.