📖 Instructions

1. First, let’s tackle the cashew cheese. Rinse 1 cup of raw cashews thoroughly and soak them in boiling water for at least 30 minutes, or even better, overnight in the fridge. This softens them beautifully, making for extra-creamy cheese. Trust me on this one; it's a game-changer.
2. Once the cashews are soft, drain them really well. Then, combine them in a blender with 1/2 cup of water, 2 tablespoons of nutritional yeast (for that cheesy tang!), 1 tablespoon of lemon juice (for brightness!), and a pinch of salt and pepper. Blend until completely smooth and creamy, adding a little more water if needed to reach your desired consistency. If using an immersion blender, you can simply blend it directly in the bowl, less dishes = more time for soup!
3. Now for the star of the show: the French onion soup! Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add 3 large yellow onions, thinly sliced (I like to use a mandoline slicer, but a sharp knife works too). Cook until deeply caramelized, stirring frequently, about 20-25 minutes. This takes patience, but the sweetness you get is totally worth it! Don't rush this step—seriously, it's the secret to delicious onion soup.
4. Once the onions are golden brown and sweet, add 8 cups of vegetable broth (or chicken broth if you’re not vegetarian). Bring to a simmer, then reduce heat and cook for about 15 minutes, allowing the flavors to meld. This is also a great time to catch up on your favorite show, maybe take a short walk to clear your head, whatever relaxes you.
5. Okay, almost there! Stir in 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and adjust seasoning as needed. Remember, everyone’s taste buds are different!
6. Now, carefully pour 1 cup of the hot soup into the cashew cheese and stir to combine. This helps temper the cashew cheese and prevent it from curdling. Once it’s nicely combined, pour the cashew cheese mixture back into the soup and stir everything gently. It should start to thicken just a bit--If not, don’t panic. Just simmer it for a couple more minutes, stirring constantly.
7. Ladle the soup into oven-safe bowls. Top each bowl with a slice of crusty bread, and then generously grate some Gruyere cheese over the top (or a vegan substitute). If you don't have Gruyere, you could use some parmesan instead. Whatever you prefer.
8. Broil in the oven for 2-3 minutes, or until the cheese is bubbly and golden brown. Watch closely to prevent burning! The broiled cheese adds a nice salty and toasty touch to the already yummy soup.
9. Serve immediately and enjoy your amazing, luxurious, creamy cashew cheese French onion soup! It’s ridiculously good, and the perfect cozy meal for a chilly evening.