Recipe - French Onion Soup With Vegan Gruyere Cheese

3 lg Onions; cut or sliced up (incorporate
different varieties
together it lends
something)
One half cup Water
3 Cloves garlic; minced
7 One half cup Water
1/3 cup Low sodium tamari; or Three fourths t
salt or saltfree seasoning
2 One half tablespoon Nutritional yeast
2 tablespoon Dry white wine or dry sherry
(optional)
1 teaspoon Dry mustard
One fourth teaspoon Onion powder
One fourth teaspoon Paprika
One fourth teaspoon Fresh cracked black pepper
1 pn Turmeric; thyme, marjoram
and dill
1 cup Water
2 tablespoon Freshsqueezed lemon juice
1 tablespoon Tahini (the larger amount
makes it cheesier) (up to
2)
2 tablespoon Nutritional yeast
2 tablespoon Quickcooking rolled oats
4 teaspoon Arrowroot (or cornstarch)
1 One half teaspoon Onion powder
One fourth teaspoon Salt
6 Pieces French bread; cut or sliced up
1/2inch thick and toasted
Nutritional yeast

To make the soup itself, cook the first three ingredients in a large pot
over mediumlow 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