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2 tbsp olive oil
4 medium Vidalia onions, sliced
4 garlic cloves, minced
1/2 tsp sea salt
1/2 tsp black pepper
6 cups vegetable stock
1/4 cup red wine
1/4 cup finely chopped fresh sage
4 - 6 1/4" slices whole wheat baguette,
toasted
1 cup grated mozzarella style soy cheese
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Method :
Heat oil in a
large soup pot. Sauté onions, garlic, salt, and pepper until onions are
golden. Add stock, cover and simmer for 20 - 30 minutes. Stir in red
wine and sage, and cook, uncovered, for 5-10 minutes longer. Pour soup
into oven proof bowls. Top each serving with a slice of toasted bread
and sprinkle with cheese. Bake at 375C until cheese is bubbly. Serve
immediately.
A fresh,
light take on traditional French onion soup, this tasty concoction uses
sweet Vidalia onions, soy cheese, and a hint of sage for a fresh, green
taste.
Serves 4 - 6
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