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

6 servings

　　2 tablespoons olive oil

　　8 medium onions, quartered and thinly sliced

　　2 cloves garlic, minced

　　2 cups water

　　One 32-ounce carton low-sodium vegetable broth, or other stock option (page 9)

　　1/4 cup dry red wine

　　1 teaspoon dry mustard

　　Salt and freshly ground pepper to taste

　　Long narrow French or Italian bread, as needed

　　1 1/2 cups grated mozzarella-style nondairy cheese

　　

Step 1

Heat the oil in a soup pot. Add the onions and sauté over medium-low 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.

　　

Step 2

Preheat the oven to 375 degrees.

　　

Step 3

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.

　　

Step 4

Meanwhile, cut the bread into 1-inch-thick slices, allowing 1 or 2 slices 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.

　　

Step 5

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.

　　

Nutrition Information

Step 6

Per serving:

　　

Step 7

Calories: 307

　　

Step 8

Total fat: 15g

　　

Step 9

Protein: 7g

　　

Step 10

Fiber: 6g

　　

Step 11

Carbohydrate: 37g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 613mg

　　Vegan Soups and Hearty Stews for All Seasons