VEGAN FRENCH ONION SOUP

Vegan French Onion Soup image

Provided by magpie diner

Categories Clear Soup

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

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2 tablespoons olive oil
8 medium onions, quartered and thinly sliced
2 garlic cloves, minced
2 cups water
4 cups vegetable broth
1/4 cup red wine
1 teaspoon dry mustard (powder)
sea salt, to taste
fresh ground pepper, to taste
1/2 whole wheat baguette (or sub Italian style bread...same result)
1 1/2 cups grated soy mozzarella cheese

Steps:

Heat the olive oil over medium-low heat in a soup pot. Add the onions and sauté them until golden, being careful not to burn - adjust heat down if necessary.
Add the garlic and continue to sauté slowly until the onions are lightly and evenly browned, stirring frequently, about 20 to 25 minutes.
Preheat the oven to 375 degrees.
Pour the water over the onions and give them a good stir. Then add the broth, wine, and mustard. Bring to a gentle boil, then lower the heat. Cover and simmer for about 15 minutes. Season to your tastes with salt and pepper.
While the soup is simmering, cut the bread into 1-inch-thick slices, allowing 1 or 2 slices per serving depending on the size of your soup bowls. Lay the slices on a baking sheet and bake them for about 15 minutes until they are dry and crisp, turning the slices over once about halfway through the baking time. Watch that they don't burn.
To assemble the soup, place one layer of bread (1 or 2 slices) in each ovenproof bowl and ladle a serving of soup over it.
If you're using the cheese - sprinkle about 1/4 cup of the grated cheese over each. Place the bowls back onto the baking sheet and bake them for approximately 10 minutes, or until the cheese is melted. Serve immediately.

Nutrition Facts : Calories 164.9, Fat 7.2, SaturatedFat 1, Sodium 13.4, Carbohydrate 21.6, Fiber 3.8, Sugar 9.5, Protein 2.7