Onion Soup with Croutons

A hearty warming soup on these cold days. It also warms the kitchen as you cook it!
Ingredients
2 lbs brown onions
2 oz vegan margarine
1 Tblsp plain flower
1/2 cup white wine
4 cups hot vegetable stock
2 cups hot water
2 bay leaves
1 Tblsp fresh thyme leaves, chopped
salt and pepper to taste
handful of fresh thyme to garnish
Croutons
long bread stick
olive oil spray
1 clove garlic, peeled and cut lengthways
mustard powder
Method
Cut the onions in half and peel off the skin. Cut the onions into thin slices.
Melt the vegan margarine in a stockpot over a medium heat. Add the onions and cook, stirring occasionally for an hour. Until the onions are dark and caramelised.
Add the flour. Cook, stirring for 1 minute. Add the wine and bring to the boil. Boil for 1 minute.
Slowly stir in the vegetable stock. Add the water, bay leaves and the thyme. Season with salt and pepper and bring back to the boil. Simmer for 20 minutes. remove and discard the bay leaves.
To Make the Croutons:
Cut the bread into thick slices. Spray both sides with olive oil. Place on a non-stick tray and cook in a moderate oven for 10 minutes. Until lightly toasted.
Rub each slice with the raw garlic and sprinkle with mustard powder. Return to the oven and toast until crisp, about 10 minutes.
Serves 4 people.
Serve in individual bowls garnished with a couple of croutons and sprinkled with thyme.
Place remaining croutons on a plate, sprinkle with thyme and place on the table.
The soup will keep in the fridge for 4 days, in a container with a lid.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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