Vegetarian French Onion Soup
- 4 Tbsp soy butter
- 1 tsp salt
- 1 large sweet onion (thinly sliced)
- 2 sprigs fresh parsley
- 1 sprig fresh thyme leaves
- 1 bay leaf
- 1 can/box vegetable broth
- 1/2 cup red wine
- 1 Tbsp worcestershire sauce
- 1 Tbsp balsamic vinegar
- 4 thick slices of french baguette bread
- 1/2 cup shredded gruyere cheese
- 1/2 cup GO Veggie! Lactose Free Parmesan, Mozzarella, Romano Shreds
- GO Veggie! Grated Parmesan Flavor Topping amount according to liking/taste
- Paprika to taste
- Salt and freshly ground black pepper to taste
Melt butter in a large pot over medium-high heat. Stir in salt and sweet onion thinly cut slices. Cook 35 min., stir frequently until onions are caramelized and almost syrupy.
Mix vegetable broth, red wine, and worcestershire sauce into pot. Bundle the parsley thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 min stirring occasionally. (You can also take hours with this broth and leave it on a low simmer to bring out the flavors more!) Remove and discard the herbs. Reduce heat to low and mix in balsamic vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
Preheat over broiler. Arrange bread slices on a baking sheet and broil 3 minutes turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
Arrange 2 over safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 2 slice french baguette, 1/4 cup of GO Veggie! Lactose Free Parmesan, Mozzarella, Romano Shreds and 1/4 cup of shredded gruyere cheese, then sprinkle a little GO Veggie! Grated Parmesan Flavor Topping on top according to you liking/taste. Also then sprinkle a little paprika over the top of each soup.
Broil 5 minutes, or until bubbly and golden brown on top. As it softens the cheese will spill over the sides of the crock! Serve immediately and enjoy!