>From the Whole Foods Market website...


French Onion Soup

Serves 6–8
1/8 cup olive oil 
3 large onions, thinly sliced 
1 large Portobello mushroom cap, thinly sliced 
3 cloves garlic, minced (1 1/2 teaspoons) 
1 teaspoon dried thyme, or 1 tablespoon fresh 
1/4 cup tomato paste 
1 cup dry red wine 
4 cups vegetable stock 
1/4 cup tamari or soy sauce 
1/8 cup dark miso dissolved in 1 cup warm water or vegetable stock 
1 tablespoon nutritional yeast 
freshly ground pepper to taste 
6–8 sourdough bread slices, toasted 
2 1/4 cups Comté cheese, grated
Heat the olive oil in a large sauce pot over medium heat and sauté the onions 
for at least 3 minutes before stirring. The onions should start to brown before 
you move them around with a spoon. Continue to cook the onion, stirring only 
occasionally in order for the natural sugar to brown. Cook for 20 minutes, 
until the onions are well browned.

Add the mushroom, garlic, thyme, and tomato paste. Continue to cook for 5 
minutes, until the tomato paste turns golden brown.

Add the wine and scrape the pan bottom, removing all the brown bits that are 
sticking to it. Reduce the wine as you simmer for another 2 minutes. Add the 
stock, tamari, dissolved miso, and nutritional yeast. Continue to simmer, 
uncovered, for 10 minutes longer. Season with the pepper. Preheat broiler. 
Ladle soup into broilerproof bowls. Top each with bread slice and cheese. Broil 
until cheese melts and bubbles. 
Recipe courtesy of The Whole Foods Market Cookbook

Rhonda G in Missouri
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