Published on 5 September 2019 at 17:44

Welcome to 12 Grimmauld place. Candles are burning. Cauldrons are blipping and Kreacher is making us some homemade onion soup, let's have a look shall we?


🥣 1 kilo white onions

🥣 5 cloves of garlic

🥣 5 sprigs of thyme

🥣 1 tbsp plain flour 

🥣 half a tsp of miso paste (for the umami flavour)

🥣 1 litre of vegan stock 

🥣 2 tsp dijon custard

🥣 50 ml apple cider vinegar 

🥣 2 tbsp coconut sugar 

🥣 1 tbsp italian dried Herb mix 

🥣 grating of nutmeg to taste

🥣 Salt and pepper

🥣 2 bay leaves 

Magical Method:

Peel and cut your onions. I cut the onions in half moon shapes. I tried everything to not cry while cutting these bad boys. With my sunglasses on, with my eyes closed and with water in my mouth. Nothing helps so if you can find onions already cut, buy those!

Heat up 1 tbsp of vegan butter and a shot of olive oil in a large cauldron. Fry of your onions on medium to high heat. Keep it moving. No colouring on the onions yet. Add some salt to the onions. Cook off for ten minutes. Then add your sugar and stir around to brown and go golden. Add the thyme, dried spices, nutmeg, mustard and garlic. And stir around until your whole house smells like the aromatics. Then add the vinegar and scrape all of the narly good bits of the bottom of the pan. Let that reduce down. Put a tbsp of flour into the onion mix. Cook of the raw flour and then add your stock. Let that bubble away for 25 min without the lid. ADD salt later because it becomes saltier while cooking and the miso paste and stock are salty already. Enjoy with  a cheese toasty or a baguette under the grill with some vegan grated cheese.

Garnish with deep fried onions, spring onion and pickled onions

Enjoy the magic

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