Violife Vegan French Onion Soup

Ingredients:

SERVES: 4

• 6 white onions, sliced
• 2 tbsp granulated brown sugar
• 4 cloves garlic, minced
• 1 ½ tsps dried thyme
• 5 fl. oz red wine
• 3 tbsps all-purpose flour
• 6.5 fl. oz vegetable stock
• 2 tbsp plant-based butter
• 2 bay leaves
• Salt and pepper, to taste1 baguette, sliced and toasted

FOR THE VIOLIFE SAUCE:

• 1 Violife Epic Mature Cheddar flavour block, cubed
• 2 tsps lemon juice
• 1 tsp garlic powder

Directions:

• Preheat oven on grill settings.
• In a large pot heat the butter and add the onions and sugar. Sauté until the onions are caramelized, about 30 minutes. Stir often to avoid burning.
• Then add in the garlic and thyme and stir until fragrant. Add the red wine and turn the heat up to a gentle simmer. Let simmer for 15 minutes.
• Add in the flour and turn the heat down to low, stirring constantly for 1 minute. Pour in the stock, bay leaves, salt, and pepper. Simmer for a further 10-15 minutes.
• For the Violife sauce, mix together all ingredients in a small pot over gentle heat. Use a whisk to mix, until the Violife Epic Mature Cheddar flavour cubes have melted nicely, for about 4 minutes.
• When the soup is ready, remove the bay leaves and season with salt and pepper. Serve in soup bowls, place the toasted baguette slices inside and spoon over the Violife sauce.
• Place in the oven for 3 minutes, until the top turns golden brown. Remove and serve.