French Onion Soup


Serves 4-6

8 cups vegetable stock

4 medium onions, julienned

5 garlic cloves, minced

1 tbsp oil

1 tbsp fresh thyme, chopped

1 tsp poultry seasoning

1 tsp smoked paprika

1 tsp onion powder

1 tsp garlic powder

1 tsp cane sugar

1 bay leaf

½ cup red wine

Green onion

Sea salt & pepper TT


4 slices bread or baguette or gluten-free bread

4 slices Black Sheep Vrie Cheeze (or choice of vegan)

1 tbsp oil

Sea salt & Pepper TT

Preheat oven to 350℉. Line a baking sheet with parchment paper.

Place bread onto the baking sheet and drizzle each slice evenly with oil and salt and pepper. Place in the oven for 5 minutes, until lightly browned and crisp. Remove from heat, cool and set aside for later.

Warm a large pot over medium heat with the oil. Add onions, sauté and stirring often, allowing them to darken and caramelize. After 10 or 15 minutes, once onions are a nice dark brown, add the fresh thyme, dried spices and herbs, cook for 1 minute and deglaze with the red wine. Once the red wine has reduced add in the vegetable stock, bring to a boil and reduce to simmer. Simmer for 20 minutes, and then season with salt and pepper as needed.

Place the sliced Vrie Cheeze, or cheese of choice on top of the bread/croutons and place in oven to melt for 3-5 minutes. Once melted remove from the oven, place in a bowl of the soup and garnish with sliced green onions.


Using mushroom stems to make the veg stock will add a deep earthy flavour similar to beef broth. The caramelized onions, thyme and red wine will also give the soup that added richness.