Bourbon-Laced Onion Soup with Nutzarella

Hey Cate, why is this marked quick & easy, when the soup takes over a darn hour? The mozzarella recipe is less than 30 minutes. Sorry to mislead...



Soup recipe is from a friend | Serves: 4 | Time: ~1hr 30min


Ingredients

1 tbsp EVO

3-4 large sweet onions, thinly sliced (12-14 cups)

S&P

1 tsp dried thyme

1/3 cup bourbon

1/2 tsp smoked paprika

5 cups veggie broth

1 tsp coconut aminos

French bread, for serving

Vegan mozzarella, for serving (recipe below)


Instructions

Heat the oil in a large put over medium heat. Add the onions and season with S&P. Cook, stirring, to coat the onions with oil.


Cover and cook until the onions are softened, about 10 minutes, then uncover and continue to cook, stirring, until the onions begin to carmelize, about 20 minutes.


Stir in the thyme, bourbon, and smoked paprika, then add the broth and coconut aminos. Taste and adjust with S&P. Simmer for another 30 to 45 minutes.


Whil soup is simmering, preheat oven to 400 F. Brush bread with EVO and add to a baking sheet. Bake for 15 minutes, adjusting every 5 minutes. In the last five minutes add the vegan mozzarella and some fresh ground pepper. Remove the bread once the cheese has browned some.


Ladle the soup into bowls and add a piece of the cheesy bread over each bowl. Enjoy!



Vegan Mozzarella by Nora Cooks (My hubby came up with "Nutzarella." I'm also thinking "Notzarella.")| Serves: 4 | Time: ~15 min


Ingredients

1/4 cup #cashews, soaked in hot water for at least 5 min, and drained

1/2 cup + 2 tbsp water

1/2 tbsp lemon juice

1/2 tbsp apple cider vinegar

1/4 tsp salt

2 tbsp tapioca starch


Ingredients

Add cashews to a high powered blender along with all the other ingredients. Blend until very smooth, scraping down the sides of the blender as needed.


Pour the watery mixture into a small saucepan and bring the heat to medium. Begin to stir with a wooden spoon or whisk.


After a few minutes, it will begin to get clumpy. Keep stirring, constantly until suddenly it will become super gooey, stretchy, thick and smooth. It will become one big mass of stretchy vegan cheese. Remove from heat as soon as this happens.


Use immediately, or store in a bowl with a lid for later.

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