| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Onions, sliced incorporate |
|
|
different varieties |
|
|
together – it lends |
|
|
something |
| 1/2 |
c |
Water |
| 3 |
|
Cloves garlic, minced |
| 7 1/2 |
c |
Water |
| 1/3 |
c |
Low sodium tamari, or 3/4 t |
|
|
salt or salt-free |
|
|
seasoning |
| 2 1/2 |
T |
Nutritional yeast |
| 2 |
T |
Dry white wine or dry sherry |
|
|
optional |
| 1 |
t |
Dry mustard |
| 1/4 |
t |
Onion powder |
| 1/4 |
t |
Paprika |
| 1/4 |
t |
Fresh cracked black pepper |
| 1 |
pn |
Turmeric, thyme marjoram |
|
|
and dill |
| 1 |
c |
Water |
| 2 |
T |
Fresh-squeezed lemon juice |
| 1 |
T |
Tahini, the larger amount |
|
|
makes it cheesier up to |
| 2 |
T |
Nutritional yeast |
| 2 |
T |
Quick-cooking rolled oats |
| 4 |
t |
Arrowroot, or cornstarch |
| 1 1/2 |
t |
Onion powder |
| 1/4 |
t |
Salt |
| 6 |
|
Pieces French bread, sliced |
|
|
1/2-inch thick and |
|
|
toasted |
|
|
Nutritional yeast |
INSTRUCTIONS
2
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" Posted to
fatfree digest V97 #192 by Jacqueline <still@bconnex.net> on Aug 27,
1997
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