^{Image: French onion soup with the traditional melted cheese toast.}

A couple of the girls at my new work and I went out for lunch at a French Cafe on Smith St, Fitzroy, a couple of weeks ago.

I had the soup of the day, which was the traditional French Onion Soup with gruyere topped baguettes. I have to say, I generally don’t get soup when going out and I have to admit that this soup has changed my mind on doing that. It was absolutely amazing and very filling!

Now, after having such a delicious meal, I always have to attempt to make my own version or replicate the flavours at home. Although, the colour does not match, the flavour is almost spot on. I even made the cheese-topped baguettes using vegetarian Edam cheese.

Vegans, the soup itself is totally vegan - the bread and cheese I’ve used is not. The whole dish is not reliant on the baguettes but it’s a good combination. If you would like an alternative, you could use a vegan baguette with a cheese sauce made with cornflour, tofu (blended or mashed down), paprika and some nutritional yeast warmed under the toaster.

Serves:

• 5 cups

Ingredients:

• 10 brown onions
• 1 tab of “beef style” vegetable stock (I use Massell)
• 1 bay leaf
• cracked black pepper
• 1/2 cup dry sherry
• 1/4 cup shiraz (if using a milder red, place 1/2 cup)
• 2 tbs margarine (I used Nuttlex)
• 2 tbs olive oil
• 1 tbs flour
• 5 cups water
• salt to taste
• french baguette
• gruyere cheese or vegetarian edam

Instructions:

1. Slice the onions and blitz or pulse in a blender to save time (do not blend to a pulp).
2. Place the onions, margarine, olive oil, salt and pepper in the pan.
3. Mix through and on a low heat, simmer until brown. This could take up to an hour to complete this!
4. Once brown, mix through the flour. The onions will start to form a dough now.
5. Pour the water in and throw the bay leaf, red wine, dry sherry and beef stock in. Stir until there is no flour on the onions.
6. Simmer for half an hour to an hour, adding more water and seasoning as required.
7. Just before serving, cut the baguette and slice your cheese.
8. Place under the grill to melt the cheese.
9. Serve the soup and drop one to two slices of the cheese-topped baguette into your soup.