Scale

4 medium sweet onions peeled and thinly sliced

Half cup thinly chopped white part of leeks

1 Tbsp vegetable oil

Salt for seasoning

Two thick slices of sourdough loaf toasted and tore into four pieces each

Mild cheddar shaved into thin slices for garnish

2 tsp chopped mild green chilies

2 tsp chopped scallions

1 tsp crushed black pepper

2 cup aquafaba (replace with chicken or vegetable stock)

1 cup water

1 bay leaf

0.5 cup white wine

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Heat the oil in a stock pot on medium heat
Add leeks and sweat for a few minutes till leeks are soft and translucent
Add onions and sweat for few mins till onions are soft
Add the aquafaba and water and bayleaf and bring to simmer and continue cooking on low to med heat without letting it boil for 30 to 60 mins till onions are soft
Season with salt and Add the wine and cooke for further 20-30 minutes
Set oven on low broil
Discard bay leaf and Ladle soup into bowls
Top with 4 sourdough pices each and top with cheddar slices and green chilies
Broil with door open till cheese melts
Remove bowls carefully onto a plate each and top with crushed black pepper and scallions
Serve hot immediately

Keywords: Onion Soup Wisconsin Cheddar