french onion soup

I forgot how much I loved and missed french onion soup until I actually made some tonight. This simple vegan version tastes just like the crock of onion soup you'd get at the diner with the obligatory, overflowing, melted cheese crust on top. The recipe is from Meatout Mondays which is a great resource. If you do not get their emails, I urge you to sign up.

Although this is not exactly a quick cooking soup, it uses pretty basic ingredients and it is very easy to make. Especially if you have a mandolin to slice your onions. If not you can easily use the slicing attachment on your food processor. If you have neither, well, good luck with that. 

French Onion Soup

•  ¼ cup olive oil
• 5 medium onions, finely sliced
• 2 shallots, finely sliced (or sub 1 more onion)
• 2 bay leaves
• ½ cup white wine
• 5 cups vegetable stock
• 1 tablespoon white miso (optional, I left it out) 
• 1 Tbs. soy sauce
• salt & pepper (to taste)
• 1 loaf crusty bread

Heat olive oil in large pot. Add onions and sprinkle with salt, stir until onions are coated with olive oil. Cover and cook over medium low heat, stirring occasionally, for 20 to 30 minutes, or until very tender.
Remove cover and raise heat to medium high; allow onions to caramelize, but not burn, for 15 minutes. Add wine to onions and simmer until it is almost completely absorbed. Add stock, bay leaves, and a good grind of black pepper. Bring to a boil, cover and simmer for 30 minutes.
Meanwhile, cut bread into 1” thick slices. Brush both sides with olive oil, and sprinkle with a touch of coarse salt. Place on baking sheet and broil until both sides are golden and crispy, flipping the slices as they toast. ( Keep a close eye on your bread so that you don't blacken your first batch like I did.)
Remove cover from soup; add miso if using, soy sauce, and more salt and pepper if desired.
Ladle into bowls and top with a piece (or 2, or 3...) of toasted bread. Serve immediately. Feel free to sprinkle a little Daiya mozzarella on top of yours.