VEGAN ROASTED ONION SOUP

 Serves 4

Adapted from a brilliant idea/recipe from the great Nigel Slater. I'll make onion soup far more often this way, since it eliminates the time and careful watching of caramelizing onions! The roasting renders the onions every bit as sweet and tender, with a little bit of a “smokey” edge. (My Changes: I cut down on the fat a bit; cut the onions into smaller pieces before roasting; used a whole grain sourdough bread for "croutons" instead of grilled French bread slices; and of course used a vegan broth and vegan cheeses.)

4 medium        yellow onions, peeled and cut into quarters  

2 tablespoons        melted Earth Balance (non-hydrogenated vegan margarine) or olive oil  

3/4 cup        white vermouth or dry white wine (he said "a glass" and this was my interpretation)

6 1/4 cups (1.5 L)        dark, rich-tasting vegetarian broth (I used Better Than Bouillon No Beef Broth Paste)  

(Alternative broth —a homemade brown vegetable stock made with roasted vegetables)

   salt and freshly-ground black pepper  

Garnish:  

   cubes of toasted whole grain sourdough bread (a handful per bowl—you’ll need about 3 thickish slices)  

   grated white vegan cheese (such as Daiya)—about 5 ounces

   OPTIONAL: vegan parmesan such as Galaxy Vegan  or my homemade Okara Parmesan

 

Preheat the oven to 400°F. Spread the onions on a cookie sheet or baking pan and toss with the melted Earth Balance or olive oil. Sprinkle with salt. Bake the onions until the are tender and browned in places. I turned them over when the bottoms started to brown and I separated the layers after a bit, too. This takes about half an hour, but you don't have to stir or watch carefully.

When the onions are done to your satisfaction, cut them into thinner pieces (they don't have to be really thin or even all the same!). Scrape them into a soup pot and add the wine. Bring to a boil and the wine is almost reduced to nothing.

Pour in the broth it and bring to a boil. Turn the heat down and simmer the soup, covered, for about 20 minutes. Taste for salt and pepper.

To serve, ladle the soup into heat-proof bowl and add a fistful of toasted sourdough bread cubes to the top of each bowl. Sprinkle liberally with the cheese (both, if you like) and place the bowls on a cookie sheet and place under a broiler for a minute to melt the cheese. (Or, you can microwave each bowl separately for 30 seconds or so.) Enjoy!

 

 Nutrition Facts

Nutrition (per serving): 340.3 calories; 45% calories from fat; 17.5g total fat; 0.0mg cholesterol; 1216.7mg sodium; 320.2mg potassium; 34.9g carbohydrates; 6.3g fiber; 8.1g sugar; 28.5g net carbs; 6.9g protein; 7.5 points.