Directions

For a vegan version of this dish, simply top a bowl of onion soup (made with vegetable stock) with a slice of crostini bread. Add equal parts of Plant-Based Mozzarella-Flavoured Shreds and Parmesan-Flavoured Extra-Fine Shreds. Broil in the oven.

To take it a step further: Prepare a homemade vegan onion soup by heating 50 g of margarine. Sauté 1kg of chopped onions, thyme and bay leaves for about 45 minutes. Sprinkle with a tablespoon of flour, stir, and pour in 200 ml of white wine. Cook for about 10 minutes and add 1.5 L of mushroom stock. Bring to a boil, reduce the heat and simmer uncovered for about 30 minutes.