French Allium Soup

This is a spin on the classic French Onion Soup. I combined Leeks, shallots, onion and garlic to give this soup an interesting deep allium flavor. Enjoy!

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FRENCH ALLIUM SOUP, SERVES 6

INGREDIENTS

• 2 leeks through washed and thinly sliced 
• 6 medium shallots, thinly sliced
• 1 large onion, thinly sliced
• 4 cloves garlic, minced or grated
• 2 tablespoons fresh thyme leaves
• 2 tablespoons tapioca flour or AP flour for thickening
• ½ cup dry white wine, I like Pinot Grigio
• 1 tablespoon balsamic vinegar 
• 2 tablespoons butter or vegan butter
• 2 tablespoons extra virgin olive oil
• 6 cups veggie broth 
• 2-3 bay leaves 
• Sea salt and black pepper as needed
• 6 slices of sourdough french bread or sliced bread of your choice
• ½ cup shredded Gruyère cheese or a good quality vegan cheese

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1. Warm the olive oil and butter in a large soup pot over medium-high heat. Add the leeks, shallots, onions, bay leaves and garlic. 
2. Cook about 10-15 minutes, stirring frequently, until softened, deep golden in color and caramelized (this is essential for the success of the soup). Add the thyme and continue cooking another 3-5 minutes.
3. Reduce the heat to low and sprinkle the flour over the allium mixture, sautéing for 2 more minutes until the raw flour taste is reduced. Add the balsamic vinegar wine, vegetable broth. 
4. Bring the heat back to medium-high, simmer for 10 minutes till the vegetable mixture softens and the the soup has thickened.. 
5. Pull the bay leaves out. Season, to taste as needed with salt and pepper.
6. Preheat the broiler to high on your oven.
7. Ladle the soup into oven safe bowls. Add a slice of bread to each and top evenly with each cheese. 
8. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Eat!