The deep, umami rich broth in this classic bistro dish comes from the long simmering time, but the end result is worth the wait. The finishing touch? An oversized baguette crouton topped with stretchy Forager Project Mozzarella cheese.
Prep Time: 15 minutes
Cook Time: 90 minutes
Serving Size: 4-6 servings
Preheat oven to 400 degrees Fahrenheit.
In a large pot or Dutch oven, heat olive oil over medium heat. Add onions and sauté for 40 minutes, stirring occasionally (every 3-4 minutes), or until onions turn a rich golden-brown color. Deglaze the pan with the sherry (gently scraping the bottom of the pot to loosen any brown bits) and simmer for 5 minutes. Add white wine and simmer an additional 10 minutes.
Add vegetable stock, fresh thyme, bay leaves, tamari, balsamic vinegar, salt and pepper. Raise heat to bring to a boil, then immediately reduce to a simmer. Let simmer, uncovered, for 30 minutes. Remove the bay leaves, and season to taste with additional salt and pepper, if needed.
Spread baguette slices evenly over a rimmed baking sheet. Place in preheated oven on the middle rack and toast for 3 minutes, or until very lightly golden on the edges. Remove bread from oven and preheat broiler.
Place oven-proof / broiler-proof soup crocks on a baking sheet. Divide soup evenly among crocks, then float a baguette slice in each soup crock. Top each baguette with 2-3 tablespoons of Forager Project Organic Mozzarella. Place under broiler for 1-2 minutes, or until cheese is bubbly and golden-brown in spots. Garnish with fresh thyme leaves and serve immediately.
Recipe developed by Lauren Kretzer, a vegan chef and wellness professional.
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