French onion soup with cheese toasts
A light soup with the best vegan cheese toasts ever. Healthy, delicious, ready in 30 minutes. Recipe type: Main Cuisine: French Serves: 4 serves
Ingredients
Soup
- 4 brown onions
- 2 tbs olive oil
- 1 L vegetable stock
- 2 tbs soy sauce
- 1 tbs balsamic vinegar
- 1/2 tbs blackstrap molasses
- 1/2 tsp freshly ground black pepper
- 1 tsp dried thyme leaves
Cheese toasts
- 1/4 cup cashews, soaked for at least 4 hours
- 1 cup water
- 2 1/2 tbs tapioca flour
- 1 tsp lemon juice
- 1/4 tsp sea salt
- 1 small clove of garlic
- 8 slices of crusty baguette
Instructions
Soup
- Peel and slice the onions.
- Heat the oil over a low heat in a saucepan, add the onions.
- Fry gently, stirring occasionally, for about 20 minutes or until caramelised.
- Add the remaining ingredients, turn up the heat and bring to the boil.
- Remove from the heat and serve with cheese toasts.
Cheese toasts
- Blend all ingredients in a high speed blender except for the baguette.
- When smooth, transfer to a small saucepan.
- Heat over a medium heat, constantly stirring, until it begins to thicken. This will take only a few minutes.
- When the cheese is thick like melted cheese, remove from the heat.
- Preheat the grill.
- Spread the cheese over the baguette slices and place on a baking tray.
- Grill for a few minutes, until the cheese starts to brown.
- Serve with the soup immediately.