Soupe a l’Oignon

I’ve been wanting to make onion soup for a long time, and finally got around doing it now that the days are so dark and cold and rainy that I crave soup constantly. It is so simple to make and so delicious that I’m sure it will be on regular rotation at our house from now on!

I adapted the recipe from Mathilde’s recipe that I found on the French Vegetarian Association’s website. I added some cognac and muscovado sugar, and served the soup with toasted baguette slices with some melty vegan cheese on top. It gets dark after about four in the afternoon in Helsinki, so the picture is taken of my lunch bowl the next day!

Here’s what we put in our soup (serves 4-6):

  • 1 kg onions
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 2 tablespoons whole wheat flour
  • 2 tablespoons cognac
  • 1/2 teaspoon dried thyme
  • black pepper and salt to taste
  • 2 bay leaves
  • 1 teaspoon muscovado sugar
  • 1 and 1/2 liters water

We sliced the onions pretty thickly (about 1/2 – 3/4 cm thick), chopped the garlic, and then fried them on medium heat in the olive oil in our largest cooking pot until golden and soft. The frying took about 20 minutes or so. Then we added the flour, stirred to mix evenly, added the cognac, and stirred again to remove all the bits stuck to the bottom of the pot. Then we added the rest of the ingredients, and cooked the soup for about 45 minutes.

The Garlic bread (serves 2-3):

  • half a multigrain baguette, sliced
  • 3-4 cloves garlic, crushed
  • 2 tablespoons olive oil
  • 50 g vegan melty cheese (we had Cheezly Edam)
  • freshly ground black pepper

I preheated the oven to 200 degrees Celsius while the soup was boiling, and started making the breads when it had simmered for half an hour. I placed the bread slices on a baking wheet, combined the garlic with the olive oil, and spooned it over the bread slices. Then I let the oil seep in for a minute or two.

Now, I turned the slices over, grated the Cheezly over the slices, and ground some pepper over them. Then I baked the bread on the uppermost rack of our oven for about 6 minutes, until it was brown and crispy underneath and the Cheezly had melted.