Vegan French Onion Soup

• Soup:
• 2 tablespoons olive oil or vegan butter
• 2 large yellow onions, sliced thinly (4 cups)
• 1 teaspoon sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup red wine, or 1 cup sherry
• 1 tablespoon balsamic vinegar
• 6 cups vegetable stock
• 3 sprigs thyme
• 2 bay leaves
• 5 sprigs flat-leaf parsley
• 1 cup grated vegan mozzarella- or Cheddar-style cheese, or 1/2 cup nutritional yeast, or to taste
• 1 T. light miso
• Croutons:
• 1/2 baguette (white, wheat, or gluten-free)
• 2 tablespoons olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

1. Prepare the soup: Place the olive oil in a large pot over medium-high heat. Add the onions, salt, and pepper, and cook for 5 minutes, stirring constantly. Add the wine and vinegar and cook for 10 minutes, stirring frequently and adding small amounts of vegetable stock if necessary to prevent sticking.
2. Lower the heat to medium, add the vegetable stock, miso and herbs to the pot, and cook for 15 minutes, stirring occasionally.
3. Meanwhile, prepare the croutons: Set the oven to broil and oil a baking sheet. Slice the baguette into 1/2-inch slices and place on the prepared baking sheet. Baste with olive oil and sprinkle with salt and pepper. Broil for 5 minutes, or until the bread is crispy.
4. To serve, remove the bay leaves and thyme sprigs. Pour the soup into oven-safe bowls, add a baguette slice, and sprinkle the top with vegan cheese. Place under the broiler until the cheese melts, about 5 minutes. If you do not have oven-safe bowls, simply top with the cheese before serving.

olive oil, yellow onions, salt, freshly ground black pepper, red wine, balsamic vinegar, vegetable stock, thyme, bay leaves, parsley, vegan, light miso, croutons, olive oil, ubc, ubc

Taken from www.epicurious.com/recipes/member/views/vegan-french-onion-soup-53023031 (may not work)