Vegetarian French Onion Soup

 
4 1/2 lbs. onions, thinly sliced
1/4 cup safflower or olive oil
2 T. Spectrum Naturals Spread or non-hydrogenated spreadable margarine
2 T. garlic, minced
1 T. dry mustard
salt to taste
1/2 t. black pepper
3/4 cup reduced sodium tamari
8 cups vegetable stock or water
1/3 cup sherry
Garnishes: baked rye croutons, soy parmesan cheese, and freshly chopped parsley
 

In a large stock pot, combine onions, oil, and Spectrum Spread, cover and cook over high heat for 15 minutes. Stir well, add garlic, and sauté mixture 10 to 15 more minutes or until onions are soft and lightly browned. Add remaining ingredients and simmer 30 minutes. Garnish each serving with rye croutons, soy parmesan cheese, and parsley.

Baked rye croutons: cut rye bread into small cubes, place on a non-stick cookie sheet, and bake at 350 degrees for 8 to 10 minutes or until golden brown.

Yield: One gallon

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett