Award-Winning French Onion Soup
"Vegan Cooking" by Beverly Lynn Bennette & Ray Sammartanto
Yield: 8 servings
2 lb. onions (3 or 4 medium), cut in half and thinly sliced
2 tsp. olive oil
2 tsp non hydrogenated vegan margarine
1 TBS garlic, minced
1 tsp dry mustard
3/4 tsp sea salt
1/4 tsp black pepper
4 cups water
2/3 cup tamari or Bragg Liquid Aminos (which is gluten-free)
1/3 cup sherry (optional)
Vegan soy Parmesan cheese or Raw Parmesan Cheese
1. In a large pot, combine onions, olive oil, and margarine. Cover and cook over medium heat, without stirring, for 5-7 minutes or until onions are soft.
2. Remove lid and stir onions. Add garlic, dry mustard, salt, and black pepper, and cook, stirring often, for 5-7 more minutes or until onions are lightly brown.
3. Add water and tamari. Bring to a boil, cover, reduce heat to low, and simmer for 15-20 minutes or until onions are very tender.
4. Remove from the heat and stir in sherry (if using). Taste and add additional tamari or seasonings as desired. Top individual servings with a little vegan soy Parmesan cheese or Raw Parmesan Cheese as desired.
Variation: You can also add croutons to individual servings or serve the traditional way by topping with a toasted slice of bread, sprinkle with shredded vegan mozzarella or other cheese, and place under the broiler until cheese is melted.
*The sulfur-containing enzymes found in onions give them a strong odor and can cause eye irritation and even tears for some people. You can burn off some of the excess sulfur in the air by burning a candle while cutting them. Also, try rinsing them under cold water briefly, or chilling peeled onions in the refrigerator for a while prior to cutting.