Vegan Onion Soup


4 tablespoons olive oil (I love California Olive Ranch brand)
2 medium onions, sliced thinly
1 tablespoon flour
1/2 cup cooking sherry or white wine
4 cups vegetable broth
French bread, cut in one inch diagonal
Daiya cheese (if desired)


In saucepan, brown onions in olive oil and sprinkle with flour. Reduce heat, cover and simmer for 20 minutes, stirring occasionally. The onions will stick to the pan but be patient. After 20 minutes at low heat, pour in wine or sherry. Add vegetable broth and cook for 5 minutes. Preheat broiler in oven. Place French bread in oven on baking sheet to toast. If cheese is desired, place toasted french bread on surface of the soup, sprinkle with cheese and place under broiler for 15 seconds, 6 inches below hot broiler.

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