|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
4 servings |
Prep. Time: |
:30 |
Total Time: |
1:15 |
Ingredients: |
|
|
8 md. yellow onions, thinly sliced
2 cloves garlic, chopped
3 cups vegetable broth
1/3 cup Burgundy or Merlot wine
4 slices (thick) crusted French bread
4 slices soy Provolone cheese
1/2 cup grated soy Gruyère or Parmesan cheese
4 tbsp. olive oil
1 tsp. Dijon or Creole mustard
|
Directions:
|
Preheat oven to 350ºF.
Heat heavy sauté pan on high heat with 1 Tbsp. olive oil. Add the onions chopped garlic and sauté until slightly browned.
Deglaze the sauté pan with wine and transfer to a 2-quart saucepan. Add vegetable broth 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 and a slice of Provolone cheese. Divide the onion mixture evenly between the bowls, top with grated cheese. Bake the soup uncovered for 10 minutes or until browned.
|
|
|
excerpt from: 'A Vegetarian Cooks' Book, The Green Cutting Board
Harlan
Serving suggestion: French Bread Crostini with sliced olives, olive oil and grated soy Parmesan
Serves 4
Vegan
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
