Tuscan Onion Soup




3 Yellow Onions
2 tbsp Extra Virgin Olive Oil
1 oz dry Porcini Mushrooms
2 oz Cremini Mushrooms
4 tbsp Balsamic Vinegar
1 oz fresh Thyme
1/4 loaf Sourdough Bread
4 cloves Garlic
6 slices Vegan Swiss Cheese


1. In a pot, caramelize the onions slowly in olive oil over a medium low heat until they are dark and soft
2. Add the cremini mushrooms and garlic and allow them to cook for 4-5 minutes, stirring occasionally to prevent burning
3. Pour in 4 cups of water, add the porcini and bring to a gentle simmer
4. Allow the soup to simmer for 15 minutes
5. Add the fresh thyme and balsamic vinegar, simmer for 5 more minutes and season to your liking with salt and pepper
6. Cut the sourdough into a medium dice and toast in the oven until they are crispy
7. Place the soup in a bowl, top with the croutons and swiss cheese, then bake in the oven at 350 degrees until the cheese melts

Tuscan Onion Soup

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