French Onion Soup with a Bread Crust au Gratin
Ingredients
500
g
spanish onions
40
g
vegan margarine
20
g
flour
120
ml
vegan white wine
Some
salt & pepper
1
Pinch(es)
nutmeg
2
Sprig(s)
thyme
8
Slice(s)
white bread/baguette
Tablespoon(s)
olive oil
2
Clove(s)
cloves
Preparation
1. Slice the onions into rings. Heat the ‘butter’ in a saucepan and fry the onions until translucent. Dust with flour and sauté for 5 minutes while stirring.
2. Deglaze with the white wine and pour in the stock. Add the salt, pepper, nutmeg and thyme and simmer for 20 minutes over a low heat.
3. In the meantime, slice the white bread and toast it until crisp or toast it in a pan. Drizzle with olive oil and rub the garlic over the crusty bread.
4. Now pour the onion soup into ovenproof bowls. Place 1-2 slices of bread on top of the soup in each bowl. Spread the cheese alternative over the top and gratinate in the oven at 180 degrees for 4-5 minutes. To serve, sprinkle a little thyme over the onion soup and enjoy.
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