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Heat a medium pot over high heat. Add onions and cook over high heat, stirring often until onions are dark brown and caramelized, about 15 minutes. Add water as needed to prevent burning. Add vinegar and use a wooden spoon to scrape up any bits from the bottom of the pan. When vinegar has evaporated, add garlic, bay leaves, thyme, salt, pepper and 6 cups water. Reduce heat to medium-low and simmer about 40 minutes and then remove bay leaves.
Ladle onion soup into oven-safe bowls. Top with a slice of baguette and spread each slice with 1 tablespoon of cashew cheese. Place in a hot oven or under the broiler for 5 to 7 minutes, or until cheese is warmed and golden. Garnish with chives or green onions and serve.