*French Onion Soup with Vegan Gruyère Cheese*
3 large onions, sliced
(incorporate different varieties together - it lends something)
1/2 cup water
3 cloves garlic, minced
7.5 cups water
1/3 cup low sodium tamari, or 3/4 t salt or salt-free seasoning
2.5 T nutritional yeast
2 T dry white wine or dry sherry (optional)
1 t dry mustard
1/4 t onion powder
1/4 t paprika
1/4 t fresh cracked black pepper
pinch of turmeric, thyme, marjoram and dill
1 cup water
2 T fresh-squeezed lemon juice
1 - 2 T tahini (the larger amount makes it cheesier)
2 T nutritional yeast
2 T quick-cooking rolled oats
4 t arrowroot (or cornstarch)
1.5 t onion powder
1/4 t salt
6 pieces French bread, sliced 1/2-inch thick and toasted
nutritional yeast
To make the soup itself, cook the first three ingredients in a large
pot over medium-low heat for 45 minutes (or until the onions are tender).
Add more water if the onions begin to stick. Stir in the next 9 ingredients
to complete the broth. Bring up to a boil, then reduce the heat and simmer
for 15 minutes.
To make the Gruyere cheese topping, place the next 8 ingredients in
a food processor or blender, and process until completely smooth. Pour into
a small saucepan and cook over a medium heat, stirring constantly, until the
sauce is smooth and thick. Cover and set aside.
Get out six soup bowls and place a piece of french bread (toasted)
in the bottom of each. Ladle the soup in, over the bread. Top each bowl
with several spoonfuls of the Gruyere cheese mixture, and sprinkle with a
little nutritional yeast. Serve immediately. Alternately, you can spread
each of the toast slices with a thick helping of the cheese sauce, sprinkle
them with a little nutritional yeast, and then float them atop the soup in
each bowl.
Optional additions: 1 t prepared white horseradish
(simmered with broth for final 5 minutes)
a few toasted and pulverized almonds
(sprinkled on top, at the end, with the yeast)
Recipe adapted from
"The Uncheese Cookbook" &
"The Moosewood Cookbook"
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