Baked Onion Soup
2 tablespoons olive oil
8 medium onions, quartered and thinly sliced
2 cloves garlic, minced
2 cups water
1 32-ounce carton low-sodium vegetable broth, or other stock option
1/4 cup dry red wine
1 teaspoon dry mustard
salt and freshly ground pepper to taste
long narrow French or Italian bread, as needed
1 1/2 cups grated mozzarella-style nondairy cheese
A vegan take on the French classic, with bread and melted cheese.
Ceramic crocks with handles are the ideal bowls for this soup, but any type of ovenproof bowl will do. You'll cry a river while cutting the onions, but you and your family or guests will weep tears of joy while eating this heavenly soup.
Heat the oil in a soup pot. Add the onions and saute over medium-low heat until golden. Add the garlic and continue to saute 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 rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes. Season with salt and pepper.
Meanwhile, cut the bread into 1-inch-thick slices, allowing 1 or 2 slices per serving depending on the size of your soup bowls. Bake for 15 minutes, or until dry and crisp, turning the slices over once about halfway through the baking time.
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. Sprinkle about 1/4 cup of the grated cheese over each. Place the bowls on 1 or 2 sturdy baking sheets to make them easier to handle. Bake for approximately 10 minutes, or until the cheese is melted. Serve at once.
Per serving: Calories: 307 Total fat: 15 g Protein: 7 g Fiber: 6 g Carbohydrate: 37 g Cholesterol: 0 mg Sodium: 613 mg