Appetizer

French Onion Soup

Name: French Onion Soup
Cuisine: french

As the crisp air of autumn settles in, there’s nothing more comforting than a bowl of homemade French Onion Soup. Sweet caramelized onions, savory broth and Violife Epic perfectly melted over toasted baguette. This timeless recipe is the perfect dish for chilly evenings, bringing French charm to your fall table.

Warm up with rich flavors of French Onion Soup! Sweet caramelized onions, savory broth and Violife Epic perfectly melted over toasted baguette. Get recipe!

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Cooking time1 hr
Prep time15 min
DifficultyEasy
Servings4 portions

lunch

Dinner

Appetizer

Entrée

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INGREDIENTS
DIRECTIONS

2 tbsp Violife plant butter
2 tbsp granulated brown sugar
4 cloves garlic, minced
6 white onions, sliced
5 oz red wine
3 tbsps all-purpose flour
7 oz vegetable stock
1 ½ tsps dried thyme
2 bay leaves
salt and pepper, to taste
1 baguette, sliced and toasted

FOR THE VIOLIFE SAUCE:

1 Violife Epic Cheddar flavor block, cubed
2 tsps lemon juice
1 tsp garlic powder

In a large pot heat the Violife plant butter and add the onions and sugar. Sauté until the onions are caramelized, about 30 minutes. Stir often to avoid burning.
Then add in the garlic and thyme and stir until fragrant. Add the red wine and turn the heat up to a gentle simmer. Let simmer for 15 minutes.
Add in the flour and turn the heat down to low, stirring constantly for 1 minute. Pour in the stock, bay leaves, salt, and pepper. Simmer for a further 10-15 minutes.
For the Violife sauce, mix together all ingredients in a small pot over gentle heat. Use a whisk to mix, until the Violife Epic Mature Cheddar flavor cubes have melted nicely, for about 4 minutes.
When the soup is ready, remove the bay leaves and season with salt and pepper. Serve in soup bowls, place the toasted baguette slices inside and spoon over the Violife sauce.
Place in a preheated oven on grill settings for 3 minutes, until the top turns golden brown. Remove and serve.