French Quarter Onion Soup
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Time
prep 0:30
total 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 | 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 |
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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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