Nava Atlas' Vegan Baked Onion Soup -

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Nava Atlas' Vegan Baked Onion Soup

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By Nava Atlas

Posted January 13th, 2008

This article is reprinted with permission from Vegetarian Soups for All Seasons: Bountiful Vegan Soups and Stews for Every Time of Year, by Nava Atlas, (2006, Amberwood Press, Inc.)

Vegetarian Soups for All Seasons: Bountiful Vegan Soups and Stews for Every Time of Year

Servings:	6
Author Notes:	A vegan take on the French classic with bread and melted cheese. Ceramic crocks with handles are the ideal bowls for this soup, but any type of ovenproof bowl will do. You’ll cry a river while cutting the onions, but you and your family or guests will weep tears of joy while eating this heavenly soup.
Ingredients:	2 tablespoons olive oil 8 medium onions, quartered and thinly sliced 2 cloves garlic, minced 2 cups water 1 carton (32 ounces) low sodium vegetable stock, or the equivalent homemade vegetable stock 1/4 cup dry red wine 1 teaspoon dry mustard salt and freshly ground black pepper to taste long narrow French or Italian bread, as needed 1 1/2 cups grated mozzarella style nondairy cheese
Instructions:	Heat the oil in a soup pot. Add the onions and sauté over medium heat until golden. Add the garlic and continue to sauté slowly until the onions are lightly and evenly browned, stirring frequently, about 20 to 25 minutes. Preheat oven to 375ºF. Pour the water over the onions and give them a good stir. Then add the broth, wine, and mustard. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes. Season with salt and pepper. Meanwhile cut the bread into 1-inch thick slices, allowing 1 or 2 sliced per serving, depending on the size of your soup bowls. Bake for 15 minutes, or until dry and crisp, turning the slices over once about halfway through the baking time. To assemble the soup, place one layer of bread (1 or 2 slices) in each ovenproof bowl and ladle a serving of soup over it. Sprinkle about 1/4 cup of the grated cheese over each. Place the bowls on 1 or 2 sturdy baking sheets to make them easier to handle. Bake for approximately 10 minutes, or until the cheese is melted. Serve at once. Per Serving: 307 Calories; 15g Total fat; 7 g Protein; 6g Fiber; 37g Carbohydrate; 0mg Cholesterol; 613mg Sodium.