Ingredients

The following ingredients have 4 Servings
  • 3 pounds onion (- large yellow onions)
  • 3 tablespoons dairy free butter
  • 4 cups vegetable stock
  • 1 cup water
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt
  • 2 tablespoons dry white wine
  • 1 teaspoon Dijon mustard
  • 1 bay leaf
  • French bread, for garnish
  • dairy-free mozzarella cheese, sliced for garnish

Instruction

  • Thinly slice the onions; you will have 5 to 6 cups.
  • In a large soup pot, over medium-low heat, melt the butter.
  • Add the onions and cook, stirring often, until limp and soft, about 20 minutes.
  • This makes the onions nice and sweet.
  • Turn up the heat to medium-high and cook the onions until golden brown, about 10 minutes. Do not burn.
  • Lower the heat to medium. Add the flour and cook for 2 minutes.
  • Add the vegetable stock, water, salt, wine, mustard, and bay leaf. Bring to a boil, stirring frequently.
  • Adjust the heat to a high simmer and cook (with the lid off) for 30 more minutes.
  • Taste and season with more salt and pepper, if needed.
  • At this point you may refrigerate or freeze the soup; otherwise, ladle the soup into individual broiler-proof bowls.
  • Bean bowls with handles are great.
  • Lightly lay a slice of French bread on the top of the soup. Do not push the bread down into the soup.
  • (Alternatively, you can cut up more than one slice of bread and fit it into the bowl to cover the soup.)
  • Lay the sliced non dairy mozzarella cheese over the bread completely, to keep the bread from burning.
  • Put the bowl or bowls on a cookie sheet (two at a time for safety).
  • Turn on the broiler and slide your cookie sheet under the oven broiler, on the top shelf.
  • Watch carefully— do not walk away.
  • Take out the pan when the cheese has lightly turned to a dark golden shade here and there.