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PLANT BUTTER
Entrée
Cheesy Onion Soup
Cheesy Onion Soup
Cheesy Onion Soup
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![cooktime]()
Cooking time15 min![preparation time]()
Prep time30 min![difficulty]()
DifficultyEasy![servings]()
ServingsPortions 4
For the Soup:
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1 Violife Just Like Cheddar Shreds
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2 tbsp Violife Plant Butter Salted
- 4 medium yellow onions, thinly sliced
- Fresh thyme leaves
- 2 cloves of garlic, minced
- 1 Liter vegetable broth
- 1 tablespoon vegan Worcestershire
- 1 tablespoon tamari
- 1 tablespoon balsamic vinegar
- salt and black pepper, to taste
For the Grilled Cheese Croutons:
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4 Violife Just Like Cheddar Slices
- 4 slices of bread, cubed
- 1 tablespoon olive oil
- Fresh parsley, roughly chopped
- In a medium pan, heat the plant butter and add the onions, sauté until translucent for 10 minutes.
- Add the thyme leaves and garlic and sauté for 5 more minutes. Pour in the vegetable broth, Worcestershire sauce, tamari, balsamic vinegar, salt and pepper. Simmer for 20 minutes.
- While the soup cooks, prepare the grilled cheese croutons by slicing the bread into cubes.
- Drizzle with olive oil and chopped parsley and bake for 15 minutes at 350ºF. When ready, place the slices over the croutons to melt slightly.
- When the soup is ready, remove from heat and add in the shreds until melted. Serve in deep bowls, placing the cheesy croutons on top.
- Garnish with freshly ground pepper.
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