French Onion Stew with Mushrooms

Traditional French onion soup (soupe à l’oignon) employs a rich beef stock for depth; our plant-based version relies on two types of mushrooms and mushroom stock instead to provide meaty richness. We eliminate some of the hassle of caramelizing onions by letting the oven do the work. And we didn’t forget the best part: Cashew Cream is spread thick on sourdough toast, broiled, then floated on each bowl. Oui, oui!