Bistro French Onion Soup - American Vegan Kitchen

French Onion Soup - American Vegan Kitchen cookbook (Tamasin Noyes)

1 T. Vegan Margarine

1 T. Olive Oil

2 medium shallots, sliced

4 med. Vidalia or other sweet onions, sliced paper thin

1 leek, white part only, sliced

2 cloves garlic, minced

1/2 t. sugar

1 t. dried thyme

1 t. smoked paprika

3/4 t. chili powder

1 t. salt

1 1/8 t. black pepper

1/4 c. dry white wine

1/4 c. all-purpose flour

5 c. vegetable broth

1 T. soy sauce

2 t. white miso paste

1 T. white vinegar, optional

2 sheets frozen vegan puff pastry, thawed

1. In a soup pot, combine the margarine and oil over medium heat. Add shallots, onions, leek, garlic and sugar and cook partially covered for about 1 hr. 15 min. stirring occasionally, until the onions are brown and carmalized. Add the thyme, paprika, chili powder, salt and pepper. Cook 2 min. longer.

2. Add the wine and deglaze pot. Add flour and stir well. Cook about 2 min. Add the broth and soy sauce. Lower the heat to simmer and cook for 30 min. Taste to determine if the vinegar is needed and stir in the miso. then taste to adjust seasonings.

3. If you are using oven proof bowls, roll out puff pastry and cut 1 " larger than rim. Ladle soup into bowls and place the pastry round on top of bowl tightly. Place baking sheet and bake for 10 min. or until pastry is puffed and golden.

NOTE: I didn't use oven proof bowls and cut the pastry in rounds, baked then poured soup into bowls, added some vegan mozz. cheese and put cooked pastry round on top of soup.