Onionsoup

• servings: 2

Ingredients

80g Vegan Butter

650g onions. finely chopped

1 tsp sugar (Can (according to Monqiue should) be skipped, just fry them until caramelized)

1 tbsp plain flour

200ml vegen dry white wine

700ml boiling vegetable stock

1 tbsp Marmite

Leaves from 6 thyme sprigs

8 tbsp Vegan Mozzarella or vegan melting cheese

4 slices of baguette Freshly ground black pepper

Directions

Place a medium heavy-based saucepan for which you have a lid over a medium-low heat and add the butter. Once melted, add the onions.

Fry for roughly 10 minutes or until softened, covering with the lid but stirring occasionally. Add the sugar and stir to combine, then fry for a further 10-15 minutes or until soft, browned and caramelised. Don't let the onions burn.

Add the flour and stir well to combine. Continue stirring as you gradually pour in the white wine, boiling stock and Marmite. Stir and bring to asimmer, add two- thirds of the thyme, then cover with the lid again and leave to cook for 20 minutes.

When ready serve, preheat the grill to higi:. Divide the soup between 2 largs ovenproof bowls. Divide the vegan cheese between the slices of baguette and float on top of the bowis of soup. Place under the grill until the cheese is melted and golden brown, around 5 minutes.

Sprinkle with the remaining thyme and a little pepper, then serve.

Nutrition

• Serving Size: 2
• Calories: 879
• Total Fat: 65.5
• Total Carbohydrate: 63.6
• Protein: 9.9