French Quarter Onion Soup

Time

prep 0:30       total 1:15

Yield

4 servings

Ingredients

Ingredients

8 md. yellow onions, thinly sliced
2 cloves garlic, chopped
3 cups vegetable broth
1/3 cup Burgundy or
Merlot wine
4 slices 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

Instructions

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.

Author's Comments

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

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