While we’ve been in quarantine we’ve been craving cozy foods! We’ve definitely been making more soup than usual- and got a little fancier with this one!


  • 5 medium size onions
  • 6 cloves of garlic
  • ¾ cup of red wine
  • ¼ cup vegan butter
  • 3 tbsp of rice flour
  • 1 tsp maple syrup
  • ½ tsp black pepper
  • 1 ½ tsp of dried thyme
  • 2 bay leaves
  • 1 ½ litres of vegetable broth
  • 2 cups of water
  • Your favourite bread
  • Shredded dairy free cheese (we used Emborg


  1. In a large pot, set to medium-low heat add your butter. While that’s melting, dice your onions and mince your garlic
  2. Add your onions to the pot and cook for roughly 30-35 minutes, until onions are caramelized
  3. Add in your garlic and thyme. Sautée for a couple minutes
  4. Add your red wine and simmer for about 15 minutes, until red wine evaporates
  5. Add in your flour (you will see some clumping at this point but that is normal) Stir constantly so the flour doesn’t burn
  6. Add in your vegetable broth and 2 bay leaves. Leave on medium heat and simmer for 20 minutes, stirring occasionally
  7. After 20 minutes, add pepper and water, then simmer for another 5 minutes
  8. Set your oven to 350 to preheat and slice your bread. Toast on a baking sheet for 5-10 minutes until crunchy
  9. Pour your broth into an oven safe bowl, top with crouton (your toasted bread) and shredded cheese. Set oven to low-broil, not high. Place in oven until cheese is melted and golden brown. Keep an eye on it so it doesn’t burn
  10. Remove with oven mitts, let cool for 5 minutes and enjoy!


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