Vegetarian French Onion Soup

Summary

Yield
6 Servings
SourcePam Buesing (2003)
Prep time
15 minutes
Cooking time
40 minutes
Total time
55 minutes

Ingredients

1⁄8 c
olive oil
3
white or yellow onions (large, thinly sliced)
1
portobello mushroom cap (large, thinly sliced)
3 clv
garlic (minced)
1 t
dried thyme
1⁄4 c
tomato paste
1 c
dry red wine
4 c
vegetable stock
1⁄4 c
tamari or soy sauce
1⁄8 c
dark miso (dissolved in 1 c. warm water or vegetable stock)
1 T
nutritional yeast
 
freshly ground pepper (to taste)
 
Rye or sourdough bread slices
 
grated Gruyere or Parmesan cheese

Instructions

Heat the olive oil in a large sauce pot over medium heat and sauté the onions for at least 3 minutes before stirring. The onions should start to brown before you move them around with a spoon. Continue to cook the onions, stirring only occasionally in order for the natural sugar to brown. Cook for 20 minutes, until the onions are well browned. Add the mushroom, garlic, thyme and tomato paste. Continue to cook for 5 minutes, until the tomato paste turns golden brown. Add the wine, scraping the pan bottom to deglaze the pan. Cook down the wine as you simmer for another 2 minutes. Add the stock, tamari, dissolved miso and nutritional yeast. Continue to simmer, uncovered, for 10 minutes longer; season with pepper. Put a slice of bread in each bowl. Ladle soup over it then garnish with cheese. Serves 6 to 8.