Strawberry Stroll Event, New Meatless Monday Recipe

Molly Biel
Jul 13
3 min read

Welcome to Molly B's Bakery!

Check out the sections below including the Strawberry Stroll Event and my Vegan French Onion Soup Recipe in my small sourdough bread boule...of course!

Strawberry Stroll Event

Stroll over to Main Street Brighton, CO to support local businesses!

Come see us and shop in person at the Strawberry Stroll on Main St. Brighton, CO!

Strawberry Sourdough available only at the Strawberry Stroll.

White Chocolate Macadamia Strawberry Cookies available only at the Strawberry Stroll.

Chocolate Covered Strawberries....Molly B's Version! A whole strawberry and chocolate chips wrapped up in a ball of chocolate sourdough! Available only at the Strawberry Stroll!

Meatless Monday Recipe

French Onion Soup in my Small Sourdough Boule...Always Vegan!

Recipe

6 large yellow onions
4 tablespoons oil
1 teaspoon salt
5 cloves garlic minced or 2 shallots(I'm allergic to garlic)
3 tablespoons all purpose flour
1/2 cup dry white wine or broth
6 cups vegetable broth
1 tablespoon vegan worcestershire sauce(you can find it at Whole Foods or Kroger's Brand is vegan)
2 teaspoons vegetable bullion(be careful how much salt you add as the bullion is pretty salty)
1 tablespoon fresh thyme leaves or 1 tsp dried thyme
1 bay leaf
1/2 teaspoon ground black pepper
additional salt, to taste

Instructions

Caramelize the onions. Peel and thinly slice the onions. In a large pot, heat 4 tablespoons of oil over medium heat. Add the onions and toss to coat in the oil. Cook, stirring often, for 15 minutes until they have softened. Increase the heat to medium-high and cook, stirring every few minutes, until the onions start to brown, about 30 minutes. Sprinkle with salt and cook for another 10-15 minutes until caramelized.
Make the rest of the soup. Add the garlic or shallots and sauté for 1-2 more minutes, then stir in the flour. Pour in the wine to deglaze the pan. Use a wooden spoon or spatula to scrape any browned bits off the bottom of the pan. Add the broth, worcestershire sauce, vegetable bullion, thyme leaves, bay leaf and black pepper. Stir well and bring to a boil, then reduce the heat and simmer for 15 minutes. Discard the bay leaf and add salt, to taste.
Turn on your oven to broil.
Cut the top off a small sourdough boule and hollow out the boule being careful not to rip a hole or create a thin spot in the boule where the soup can escape.
Place the boule on a baking sheet with an edge in case the soup escapes it won't let it run all over your oven. I like to line it with tin foil.
Ladel soup into the boule filling it almost to the top.
Top with cheese of your choice. We use Chao's Creamy slices found at Natural Grocer and most Kroger/King Sooper Stores.
Broil one or two minutes watching it the whole time until the cheese is melted to your liking.
Use a spatula to move the hot bowl to a plate or bowl and enjoy!