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French Onion Soup

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  • 1 hr 35 min
  • Prep time1 hr
  • ServingsPortions 4
recipe image French Onion Soup


  • 4 tbsps Becel® with Olive Oil, divided
  • 4 medium cooking onions, finely sliced
  • 1/4 cup red wine
  • 2 tbsps all-purpose flour
  • 4 cups vegetable stock
  • 3 sprigs fresh thyme
  • 4 slices sourdough baguette
  • 1 cup of Violife Mozzarella Style shreds

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt 3 tablespoons of Becel with Olive Oil in a heavy bottom pot. Add in the sliced onion and cook on medium low until soft and caramelized, about 50-60 minutes, stirring gradually.
  2. Add in red wine and stir until completely dissolved
  3. Stir in all purpose flour, then pour in vegetable stock and thyme. Increase heat to bring to a boil then immediately reduce to a simmer. Continue to simmer for 30 minutes. Season with salt.
  4. Meanwhile, spread remaining 1 tablespoon of Becel with Olive Oil on sliced baguette then toast in a 400F oven until golden and crisp, about 1-2 minutes.
  5. Set the oven to broil.
  6. Divide the soup into 4 oven-proof bowls. Top with a piece of toast. Divide the Violife Mozzarella style shreds on the toast and surface of the soup.
  7. Place in the oven and broil until melted and bubbly, about 4 minutes. Serve immediately.
To make this recipe vegan, swap out Becel with Olive Oil with Becel Vegan.

French Onion Soup | Becel English

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