A vegan version of a traditional favorite. The use of fresh herbs sets this recipe apart from other vegan interpretations of French onion soup, creating a deeper and more complex set of flavors.
|2 t||olive oil|
|1||sprig fresh thyme|
|4||onions (thinly sliced)|
|1 pn||salt (or more to taste)|
|6 c||vegetable stock (or water)|
|cheesecloth (12 inch square)|
|salt, soy sauce, or miso (to taste)|
|scallions (and/or parsley, minced for use as garnish)|
|french bread (4 to 6 slices)|
Make the Bouquet Garni by tying herbs, garlic & peppercorns in cheesecloth with cooking string. Set aside. In a large saucepan, sauté onions in oil over low heat. Salt to wilt onions, stir frequently to prevent sticking. Set cover ajar on the pan to allow some steam to escape and sweat onions for 30 minutes to 1 hour. Stir frequently until they reduce to about 1/3 of their original volume, becoming sweet & golden. Add Stock or water and Bouquet Garni. Simmer at least 30 minutes. Remove Bouquet Garni before serving. Season to taste with salt, soy sauce or miso. Serve in bowls topped with French bread. Garnish with scallions and parsley. Serve piping hot.