Ingredients:

  • 2 tablespoons olive oil
  • 4 medium onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup dry white wine
  • 4 cups beef stock
  • 1 cup full-fat canned coconut milk
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 loaf sourdough bread, cubed
  • 1 cup dairy-free mozzarella shreds

Instructions:

  1. Caramelize the onions: Heat olive oil in a Dutch oven over medium heat. Add sliced onions, a pinch of salt, and an optional sprinkle of brown sugar. Cook for about 20 minutes, stirring frequently, until golden and soft.
  2. Deglaze the pan: Stir in minced garlic and cook for 30 seconds until fragrant. Sprinkle onions with flour, stirring to coat evenly. Pour in white wine, scraping up any browned bits from the bottom of the pan.
  3. Simmer the soup: Add beef stock, coconut milk, thyme, bay leaf, salt, and pepper. Bring to a simmer, cover, and let cook on low for about 30 minutes, stirring occasionally.
  4. Prepare the cheese toast: Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the sourdough and place it on the baking sheet. Top with dairy-free mozzarella. Bake until cheese is melted and slightly golden.
  5. Serve and enjoy: Ladle the soup into bowls, topping each with a slice of cheesy bread. Serve hot and enjoy the cozy flavors!