Onion soup {vegan}

Bon j’avoue que je n’étais pas partie pour vous proposer une recette de soupe fin mars, mais j’avoue que le retour du froid et de la neige à moyenne altitude à calmer mes ardeurs de printemps !!! Bref on part donc sur une soupe et pas n’importe quelle soupe, la soupe à l’oignon avec des croûtons gratinés, le genre de soupe bien réconfortante et parfaite pour se réchauffer ! And then, c’est la période où les étals des maraîchers locaux commence à se vider avant l’arriver des légumes fanes, this is an opportunity to enjoy the winter onions (yes because I can see asparagus and company passing by, nothing here so far !).

This is the kind of soup I love

I'm going to make a confession to you, I don't like ground soups, that's why you won't see it here, but then the soups with pieces… Yum ! This soup I had made for an aperitif at school (15 liters, not much !), I know that some will be delighted to find the recipe here. SO, go go, go for onion soup, it's not too late to enjoy a good soup au gratin !

Onion soup {vegan}

POUR 4 PEOPLE

500 g yellow onions
12 white wine
1 liters of vegetable broth
1 flour
1 sprig of thyme
Salt and pepper
Olive oil
Croutons
Grated vegan cheese

Peel and finely chop the onions, by hand or robot.
In a casserole, add a good drizzle of olive oil then sauté the onions over medium heat and covered with the thyme.
Add a little water and cook 15 minutes, stirring often.
Add the flour, stir then deglaze with white wine.
Pour broth over and simmer 25 minutes under cover.
Adjust the seasoning at the end of cooking, in salt and pepper.
Bake croutons with cheese and serve with the soup or ladle the soup into ovenproof bowls, add croutons and cheese and brown.