Baked Onion Soup

Name: Baked Onion Soup
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 8 medium onions, quartered and thinly sliced; 2 cloves garlic, minced; 2 cups water; One 32-ounce carton low-sodium vegetable broth, or other stock option (page 9); 1/4 cup dry red wine; 1 teaspoon dry mustard; Salt and freshly ground pepper to taste; Long narrow French or Italian bread, as needed; 1 1/2 cups grated mozzarella-style nondairy cheese

December 9, 2011

Ceramic crocks with handles are the ideal bowls for this soup, but any type of ovenproof bowl will do. You’ll cry a river while cutting the onions, but you and your family or guests will weep tears of joy while eating this heavenly soup.

Recipe notes

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