All day yesterday it was pouring, and no, I'm not talking about just another rain storm either. I'm talking about the torrential rain that often plagues South Florida. Wind so loud you can hear it whipping from inside, gray mist that brings visibility down to a bare minimum, street lights out and roads flooded. As horrendous as that may sound, it was actually extraordinarily relaxing. I find peace in the rain. I enjoy the way rain brings on a fresh start, as if everything is anew once it passes. Stormy weather makes me think of leggings and oversized knit sweaters... and soup. Not just any soup, this soup. It's sweet and warming and perfect all in one- the ultimate soup for a rainy day.
5 sweet onions, sliced thin
3 tablespoons oil*
3 tablespoons all purpose flour
6 cups vegetable broth*
1/4 cup cognac
1 tablespoon raw apple cider vinegar
2 fresh thyme stems
1 sheet of puff pastry, thawed
Daiya Cheddar Shreds
*I always cook with coconut oil, but those who aren't used to it may detect the subtle coconut flavors lurking beneath the onion-goodness. Use what you typically cook with, whether that be coconut oil, olive oil or plant-based butter.
*The quality of your vegetable broth greatly determines the flavor of your soup. I use Better Than Bouillon Vegetable Base
In a stock pot over medium low heat add the oil, once hot add the onions and caramelize.
If you're not familiar with the caramelizing process, you want to stir the onions often, so they don't start sticking to the bottom of the pan. The key is a relatively low temperature and a bit of time. It should take about 30-45 minutes over medium low heat with occasional stirring to get them to a nice golden brown color.
Once the onions are caramelized: in a small bowl whisk together the flour and 1/2 cup. Once combined pour mixture into the pot of onions along with the remaining broth, cognac, apple cider vinegar, and thyme- bring to a boil, then reduce to a simmer for 30 minutes.
Preheat the oven to 375°F.
Laddle the soup into either individual oven safe ramekins or a large round casserole dish.
Take out the thawed pastry dough from the package, rolling it until it's thinner by 1/3. Cut the dough to fit over the soup dishes, pressing it against the edge of the dish as you would a pie crust. Sprinkle with Daiya cheese and bake for 15 minutes, until dough is puffed up and crispy.
Serves 4. Recipe adapted from Miss Kitchen Witch
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