Ingredients
- 50 g dairy free spread
- 2 large red onions sliced
- 2 large white onions sliced
- 600 ml chicken stock
- 400 ml beef stock
- 125 ml red wine
- 1 tbsp tamari
- 1 tsp parsley
- 1 bay leaf
- 1 tbsp balsamic vinegar
- 4 slices gluten free baguette
- 4 tbsps dairy free cheese grated
- pinch of paprika
Instructions
- Melt the dairy free spread in a large pan over a low heat
- Add the red and white onions and cook for 30 minutes or until caramelised
- Add in the chicken stock, beef stock, red wine, tamari, parsely, bay leaf and balsamic vinegar
- Simmer gently for 20 minutes
- Discard the bay leaf
- Toast the gluten free baguette slices under the grill
- Divide the soup between four bowls, top with the bread and then the grated cheese
- Place under the grill for a couple of minutes and then serve topped with a pinch of paprika
