This was the first recipe I tried during our Daniel Fast diet. I did not change the recipe, but my advise would be to use less wine than recommended, maybe an 1/8 cup instead of 1/4 cup and instead of using 4 onions, I think I would only use 2-3 because it was more like a bowl of onions than soup with 4 large onions like the recipe recommends. I have only had French Onion Soup with beef broth base, so the vegetable broth and wine made for a slightly different twang. It is quite good, but you have to be in the mood for onions. I suggest eating this with some whole wheat bread or crackers. Enjoy!
4 large sweet onions (or just regular onions), sliced
2 tablespoons margarine
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried thyme
1/2 tablespoon dried mustard
2-3 tablespoons soy sauce
1/4 cup red wine ( I used Cabernet)
6 cups veggie stock (use a good one!)
pepper, to taste
Directions:
1. Heat margarine in large stockpot over medium heat. Add onions, sugar, and salt. Cook for 1 hour (yes, 1 hour!), stirring frequently.
2. Add thyme, mustard, soy sauce, vegan wine, pepper, and a little more salt. Let vegan wine cook down for a few minutes.
3. Add veggie broth, bring just to a boil, and...its done! Serve with warm vegan french bread.
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