This twist on the classic warming French soup can be made vegan by simply swapping the butter for a vegan alternative!
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Ingredients
Method
Ingredients
1tbsp olive oil
75g butter (or vegan butter)
1kg brown onions (thinly sliced)
2tsp sugar
1tbsp Bart black garlic paste
2tsp Bart umami paste
2tsp Bart thyme
250ml white wine
15g Bart porcini mushrooms
1.5L vegetable stock
2tbsp plain flour
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Method
Heat the oil and 50g butter in a large heavy based saucepan over a low-medium heat
Add the onions. Stir and then cook with the lid on for 15-20 minutes, stirring occasionally
Whilst this is cooking soak your dried porcini mushrooms in your boiling vegetable stock
Turn the heat to a medium-high heat, then add the rest of the butter and the sugar. Cook for another 15 minutes, stirring occasionally. The onions should be lovely and golden
Add your umami paste, black garlic paste and thyme along with a good pinch of salt and pepper and cook for another 2 mins
Add in the flour and stir about for a minute or so
Start to slowly add your wine, then followed by the stock. You can either strain out the mushrooms completely, or chop them up and add them in.
Cover and simmer for another 15-20 mins, until the soup has thickened.
We love to serve this with melted gruyere on toast, or as a vegan option, some good old garlic bread!