Starter
Black Garlic French Onion Soup
This twist on the classic warming French soup can be made vegan by simply swapping the butter for a vegan alternative!
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!
