>From the Whole Foods Market website...
French Onion Soup
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
68 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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