French Onion Soup--with a Vegan Twist

I just love this, and you really can't mess it up--it is so easy! And I love that usually most of the ingredients are already in your cupboard. 

 Ingredients:
2 Large Onions
2 Tablespoons Olive Oil
4 Cups Water
1/4 Cup Bragg's Liquid Aminos
     (or Soy Sauce)
1 or 2 Bay Leaves
2 Cloves of garlic (if you want)
1/4 teaspoon Thyme
Balsamic Vinegar
(I also added French Bread & Vegan Cheese to top it off)

I chopped the onions, but next time I think I will use my food processor to get those pretty long thin slices like at a restaurant.










In a medium size saucepan, add olive oil and onions. I used medium high heat to brown or carmelize the onions. It takes at least a half hour, but if you want to help the process along a bit, add a pinch of sugar or sucanat after about 10 minutes into the process.  

I probably should have cooked them a little longer, but I was getting impatient.
At this point, if you want to add a clove of garlic, saute it for only about a minute with the onions. Remember, a clove is only one of the little compartments, not the whole bulb!

 Next, add water (I use distilled--just don't much trust what comes out of the faucet), Liquid Aminos or soy sauce, bay leaves & thyme.

Simmer on low heat for about 30 minutes. I put the lid on and stirred it occasionally. After simmering, remove the bay leaves--if you leave them in it makes a bitter taste. Basically, your soup is done. All you have left is presentation.

 

Eating it plain is wonderful--I like to spray Balsamic vinegar in it just before serving with a little pepper. (It's always best to wait to add pepper to your cooked dishes until you serve, that way it is easier to digest and better for you.)

However, if you want to impress, toast some French Bread, lay it on the surface and top it off with your favorite cheese (I used vegan, but whatever!). Put it in the oven on low broil until the cheese melts--Yum!