Ingredients

Soup

• 1/4 cup butter or olive oil (or a blend of both)
• 4 medium yellow onions, sliced
• 3/4 teaspoon granulated sugar
• 4 cloves garlic, minced
• 1 1/2 teaspoons dried thyme
• 3/4 cup red wine
• 3 tablespoons all-purpose flour
• 2 quarts vegetable broth, low sodium
• 2 bay leaves
• 1 1/2 teaspoons sea salt, more to taste
• Fresh ground pepper, to taste
• 1 baguette, sliced and toasted

Cheese

• 1/4 cup raw cashews, soaked in water for 2 hours
• 1 1/4 cup unsweetened plant-based milk, hot
• 2 tablespoons tapioca flour/starch
• 1 tablespoon nutritional yeast
• 2 teaspoons lemon juice
• 1/2 teaspoon garlic powder
• 3/4 teaspoon sea salt

Directions

Soup, Part 1

1. In a large pot, heat the butter or oil over medium-low heat. Add the
2. Now add the garlic and thyme. Sauté 30-60 seconds.
3. Add the red wine and turn heat up to bring to a simmer. Now reduce
4. Stir the flour into the onions. Turn the heat down to low and cook
5. Add the vegetable broth, bay leaves, salt, and pepper. Turn heat up

Interruption! Cheese!

1. Drain cashews and discard water
2. Place all ingredients into a blender
3. Blend on high until smooth
4. Now pour mixture into a small pot and place over medium heat
5. Stir often, so it does not stick or burn
6. Scrape the sides and bottom as needed
7. The cheese will start to thicken up and get slightly stretchy
8. This whole process should take about 3-5 minutes
9. Remove from heat

Soup, Part 2

1. When the soup is done, remove bay leaves and taste for seasoning.
2. Heat the broiler to high. Carefully ladle the soup into oven-safe
3. Broil for 2-3 minutes to slightly brown and melt the cheese. Watch