Uncheese--French Onion Soup with Vegan Gruyre Cheese

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* Exported from MasterCook *

 

French Onion Soup With Vegan Gruyre Cheese

 

Recipe By :The Uncheese Cookbook & The Moosewood Cookbook

Serving Size : 1 Preparation Time :0:00

Categories : The Uncheese Cookbook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large onions -- sliced

(incorporate different varieties together-

it lends something)

1/2 cup water

3 cloves garlic -- minced

7 1/2 cups water

1/3 cup low sodium tamari

OR 3/4 t salt or salt-free seasoning

2 1/2 tablespoons nutritional yeast

2 tablespoons dry white wine or dry sherry -- (optional)

1 teaspoon dry mustard

1/4 teaspoon onion powder

1/4 teaspoon paprika

1/4 teaspoon fresh cracked black pepper

1 pinch turmeric

1 pinch thyme

1 pinch marjoram

1 pinch dill

1 cup water

2 tablespoons fresh-squeezed lemon juice

1 T tahini -- (1 to 2)

(the larger amount makes it cheesier)

2 tablespoons nutritional yeast

2 tablespoons quick-cooking rolled oats

4 teaspoons arrowroot

(or cornstarch)

1 1/2 teaspoons onion powder

1/4 teaspoon salt

6 pieces French bread

sliced 1/2-inch thick and toasted

nutritional yeast

 

To make the soup itself, cook the first three ingredients in a large pot

over medium-low heat for 45 minutes (or until the onions are tender). Add

more water if the onions begin to stick. Stir in the next 9 ingredients to

complete the broth. Bring up to a boil, then reduce the heat and simmer

for 15 minutes. To make the Gruyere cheese topping, place the next 8

ingredients in a food processor or blender, and process until completely

smooth. Pour into a small saucepan and cook over a medium heat, stirring

constantly, until the sauce is smooth and thick. Cover and set aside. Get

out six soup bowls and place a piece of french bread (toasted) in the

bottom of each. Ladle the soup in, over the bread. Top each bowl with

several spoonfuls of the Gruyere cheese mixture, and sprinkle with a little

nutritional yeast. Serve immediately. Alternately, you can spread each of

the toast slices with a thick helping of the cheese sauce, sprinkle them

with a little nutritional yeast, and then float them atop the soup in each

bowl.

 

Optional additions: 1 t prepared white horseradish (simmered with broth for

final 5 minutes) a few toasted and pulverized almonds (sprinkled on top, at

the end, with the yeast)

 

Recipe adapted from " The Uncheese Cookbook " & " The Moosewood Cookbook "

 

kwvegan vegan

 

>From the Fatfree Archives. Posted by Jacqueline <still on

Aug 27, 1997, converted by MC_Buster.

 

 

 

 

 

 

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Per Serving (excluding unknown items): 7746 Calories; 91g Fat (10.7% calories

from fat); 247g Protein; 1460g Carbohydrate; 90g Dietary Fiber; 0mg Cholesterol;

17203mg Sodium. Exchanges: 93 1/2 Grain(Starch); 1/2 Lean Meat; 5 1/2

Vegetable; 18 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

0