yum yum! this is especially for steviecat & rockinkitten
vegan french onion soup (From the Whole Foods Market Cookbook)
1/8 cup olive oil
3 large onions, thinly sliced
1 large Portobello mushroom cap, thinly sliced
3 cloves garlic, minced
1 teaspoon dried thyme
¼ cup tomato paste
1 cup dry red wine
4 cups vegetable stock
¼ cup tamari or soy sauce
1/8 cup dark miso dissolved in 1 cup of warm water or vegetable stock
1 tablespoon nutritional yeast
freshly ground pepper to taste
To serve: rye or sourdough bread slices ( 1 per bowl), grated gruyere or parmesan cheese
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. Reduce 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 shredded vegan cheese or regular cheese if you are not vegan. Serves 6 to 8.
1/8 cup olive oil
3 large onions, thinly sliced
1 large Portobello mushroom cap, thinly sliced
3 cloves garlic, minced
1 teaspoon dried thyme
¼ cup tomato paste
1 cup dry red wine
4 cups vegetable stock
¼ cup tamari or soy sauce
1/8 cup dark miso dissolved in 1 cup of warm water or vegetable stock
1 tablespoon nutritional yeast
freshly ground pepper to taste
To serve: rye or sourdough bread slices ( 1 per bowl), grated gruyere or parmesan cheese
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. Reduce 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 shredded vegan cheese or regular cheese if you are not vegan. Serves 6 to 8.