This is a delicious vegan French onion soup featuring olive oil-based mozzarella cheese that melts beautifully. It's rich in flavor due to the deep, sweet-salty profile of caramelized onions and is served with toasted baguette and melted cheese on top.
1: Combine 360g flour with 225g water and mix with a wet hand until it becomes a shaggy dough.
2: Pour 1 1/2 tbsp salt over dough and cover the bowl.
3: Mix yeast, 30g water, and 1 tsp sugar. Let rest for 15 mins.
4: Pour yeast mixture in with shaggy dough and use a wet hand to combine for 4-5 mins.
5: Cover and rest for 30 mins.
6: Bring dough together into a ball, then rest for another 30 mins.
7: Scrape dough onto a floured surface, divide in half, and rest for 15 mins under a towel.
8: Flatten dough into 1ft circles, add vegan mozzarella shreds on top, then roll up into a log.
9: Roll out with the ends tapered at the edge, about 16in length. Place on oiled parchment on a baking tray.
10: Cover with foil and bake at 450°F for 15 mins. Remove foil and bake another 20 mins.
11: Cook onions down in a medium heat Dutch oven with 1 tsp salt, olive oil, and vegan butter until browned (45-60 mins), stirring every 10 mins.
12: Deglaze with sherry, pour in broth, add thyme, bay leaf, and black pepper, then cover and simmer for 1 hour.
13: Add soup to an oven-safe dish, place sliced baguette pieces and cheese on top, then broil until cheese is melted. Enjoy!
