French Quarter Onion Soup

• 8 md. yellow onions, thinly sliced
• 2 cloves garlic, chopped
• 3 cups vegetable broth
• 1/3 cup Burgundy
• Merlot wine
• 4 slices crusted French bread
• 4 slices soy Provolone cheese
• 1/2 cup grated soy Gruyere
• Parmesan cheese
• 4 tbsp. olive oil
• 1 tsp. Dijon
• Creole mustard

1. Preheat oven to 350 degrees F. Heat heavy saute pan on high heat with 1 Tbsp.
2. olive oil.
3. Add the onions chopped garlic and saute until slightly browned.
4. Deglaze the saute pan with wine and transfer to a 2-quart saucepan.
5. Add vegetable broth and bring to a slow boil.
6. Reduce heat to simmer add mustard and simmer covered for 10 minutes.
7. Prepare 4 oven proof 1-1/2 cup soup bowls by adding a slice of the bread to each and top with a drizzle of the remaining olive oil and a slice of Provolone cheese.
8. Divide the onion mixture evenly between the bowls, top with grated cheese.
9. Bake the soup uncovered for 10 minutes or until browned.

yellow onions, garlic, vegetable broth, burgundy, merlot wine, bread, soy provolone cheese, grated soy gruyere, parmesan cheese, olive oil, mustard

Taken from www.foodgeeks.com/recipes/18426 (may not work)