Name: Onion Soup with Cheesy Toast
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves: 4
Ingredients: 250 ml (9 fl oz/1 cup) boiling water; 3 tablespoons olive oil; 40 g (1½ oz) dried porcini mushrooms; 750 g (1 lb 10 oz) onions, finely sliced; sea salt flakes; 600 ml (21 fl oz) porcini mushroom stock; 2 tablespoons dry sherry; 1 teaspoon soft light brown sugar; freshly ground black pepper; 4 slices country-style bread; 4 heaped tablespoons grated non-dairy cheese, plus extra to serve; 1 squeeze lemon juice

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

Gosh this is good. The trick is to cook the onions long and slow so their flavour really mellows and sweetens. You can use simple vegetable stock but the ‘meaty’ quality of porcini mushrooms adds depth of flavour.

Ingredients

40 g (1½ oz) dried porcini mushrooms
250 ml (9

Method

In a small bowl, cover the porcini mushrooms with the boiling water. Set aside to soak for 30 minutes. Drain, squeeze out excess liquid and reserve the soaking liquor.

Meanwhile, in a heavy pan, heat the oil over a medium heat and add the onions. Stir to coat in the oil and add a splash of wa