Excerpt from:
A Vegetarian Cooks’ Book, The Green Cutting Board Press, 2004
8 medium yellow onions, approximately 3-4 lbs
2 cloves of garlic chopped
3 cups of vegetable broth
1/3 cup Burgundy or Merlot wine
4 thick slices of crusted French bread
4 slices of soy Provolone cheese
1/2 Cup grated soy Gruyère or Parmesan cheese
4 Tbls good olive oil
1 tsp Dijon or Creole mustard
Preheat oven to 350º Fahrenheit
Slice the onions thinly and start 1 Tbls of olive oil in a heavy sauté pan on high heat, add the onions chopped garlic and sauté until slightly browned. Deglaze the sauté pan with wine and transfer to a 2-quart saucepan. Add the 3 Cups of vegetable broth to the onions and bring to a slow boil, reduce heat to simmer add mustard and simmer covered for 10 minutes. Prepare 4 oven proof 1 1/2 cup soup bowls by adding a slice of the bread to each and top with a drizzle of the remaining olive oil a slice of Provolone cheese. Divide the onion mixture evenly between the bowls, top with grated cheese. Bake the soup uncovered for10 minutes or until browned.
Serving suggested: French bread Crostini with sliced olives, olive oil and grated soy Parmesan
Serves 4
Vegan