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!

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
CuisineFrench
IngredientsVeg
LifestyleVegan
OccasionsVeganuary
ServesServes 6
Cook Time60 Minutes
Prep Time15 Minutes
Black garlic french onion soup 1

METHOD

  1. Heat the oil and 50g butter in a large heavy based saucepan over a low-medium heat
  2. Add the onions. Stir and then cook with the lid on for 15-20 minutes, stirring occasionally
  3. Whilst this is cooking soak your dried porcini mushrooms in your boiling vegetable stock
  4. 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
  5. Add your umami paste, black garlic paste and thyme along with a good pinch of salt and pepper and cook for another 2 mins
  6. Add in the flour and stir about for a minute or so
  7. 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.
  8. Cover and simmer for another 15-20 mins, until the soup has thickened.
  9. We love to serve this with melted gruyere on toast, or as a vegan option, some good old garlic bread!

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!

Black garlic french onion soup 1
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
  1. Heat the oil and 50g butter in a large heavy based saucepan over a low-medium heat
  2. Add the onions. Stir and then cook with the lid on for 15-20 minutes, stirring occasionally
  3. Whilst this is cooking soak your dried porcini mushrooms in your boiling vegetable stock
  4. 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
  5. Add your umami paste, black garlic paste and thyme along with a good pinch of salt and pepper and cook for another 2 mins
  6. Add in the flour and stir about for a minute or so
  7. 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.
  8. Cover and simmer for another 15-20 mins, until the soup has thickened.
  9. We love to serve this with melted gruyere on toast, or as a vegan option, some good old garlic bread!

Products Used

BART3088 PASTE GARLIC BLACK 191205 131509
BART3088 PASTE UMAMI
BART3088 JAR SMALL THYME
BART JAR PORCINI

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