Caramelized Onion Soup
This vegan version of caramelized onion soup doesn’t have you missing the beef stock. Marsala wine and vegetable bouillon take this soup to the next level. It’s the perfect meal in the chilly months.
Servings Prep Time
4people 10minutes
Cook Time Passive Time
40minutes 20minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
40minutes 20minutes
Ingredients
Instructions
  1. Heat a dutch oven pot over medium heat. Add the butter and olive oil.
  2. While the butter and olive oil are melting, slice the onions. I used vidalia onions in mine because they are sweeter by nature. Halve the onions and remove the skin. Slice these into half moons and add all the onions to the pot and top with 1 teaspoon of salt. Stir and let these cook down. Once the onions are translucent, turn the heat down to medium-low, and let these start to take on a nice golden color, about 25 minutes.
  3. Once the onions are golden, add the thyme to the pot, followed by the vegetable broth and lentils. Stir. In a bowl, combine the cup of hot water with the vegetable bouillon and stir. Add this to the pot once dissolved.
  4. Next, add the marsala wine and let all of that cook together until the lentils are soft. If you cooked your lentils before hand, it will not take long for everything to heat up. If not, you will add about 20 minutes onto the cooking time.
  5. To finish the dish, add the red wine vinegar and stir about 5 minutes before serving. This will bring brightness and round everything out. Ladle the soup into bowls.
  6. If you wish to serve with the traditional cheesy topping, turn you oven onto broil. Take a few slices of crusty bread and top with cheese of your choice. Since I stay away from dairy, I use soy cheese. Throw these slices under the broiler until melted and golden brown. Remove from the oven and lay on top of the soup. Sprinkle wth fresh parsley and serve.