French Onion Soup
Easy Side Salad
Ingredients
- 2 Tbsp vegan butter
- 2 Tbsp olive oil
- 4 onions, thinly sliced
- ¾ cup vegan white wine
- 1 (32-oz) carton vegetable broth
- 2 Tbsp soy sauce (or use tamari)
- 2 Tbsp balsamic vinegar
- 6 sprigs fresh thyme
- 3 cloves garlic, minced
- ½ tsp kosher salt
- 1 bay leaf
- 6 thick slices French baguette
- 6 slices vegan Swiss cheese (such as Daiya)
Instructions
- Melt butter with oil in a large Dutch oven. Add onions; cover and cook on low heat 15 minutes or until very tender, stirring occasionally.
- Uncover, increase heat to medium-high, and cook, stirring often, 10 minutes or until caramelized. Add wine. Cook 2 minutes, scraping to loosen browned bits.
- Stir in broth, soy sauce, vinegar, thyme, garlic, salt, and bay leaf. Cover and cook, stirring occasionally, 30 minutes.
- Preheat broiler. Discard bay leaf and thyme. Ladle soup into 6 broiler-safe bowls or ramekins. Top with bread and cheese. Place on a baking sheet. Broil 5 to 8 minutes or until cheese is melted and golden.
Side Dish Ingredients
- 1 (10-oz) pkg arugula
- ½ cup unsweetened dried cranberries
- ⅓ cup balsamic vinaigrette
Side Dish Instructions
- Toss together arugula, cranberries, and vinaigrette in a bowl.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
