Loosely adapted from Emeril’s French Onion Soup.
This recipe makes two casserole dishes (8 generous servings), and is best if made a day ahead.
6 tbl. butter
2 pounds white onions, sliced
1 tbl. rosemary
1/2 cup sherry
6 cups water
4 vegetarian bouillon cubes
1/4 cup tamari
1 vegan Italian slausage
3-4 cloves garlic
salt and pepper
6 slices of bread made into homemade croutons
2 cups white cheddar, grated
Melt butter in a large stock pot. Slice the onions very thinly and add to the pot. Cook on medium heat for about 10-15 minutes and then add garlic and rosemary. Stir frequently. The onions will start to break down, but continue cooking until the onions are caramelized and translucent, about 45 minutes. Add the sherry and let it cook for about 5 minutes.
Add the boullion cubes and water and bring to a boil. Add in tamari and slausage (crumbled). Lower the heat and simmer for about 30 minutes. Refrigerate overnight.
Place six slices of old bread on a baking sheet. Lightly butter and sprinkle with salt, pepper, cayenne, garlic and parsley. Bake at 325 for about 10 minutes. If the bread is not crisp enough, flip the slices over and bake an additional 5 minutes. Cut into small chunks.
Place half of the refrigerated soup in a casserole dish, then top with half of the crutons and half of the cheese. Bake for 30 minutes covered with foil at 350, then remove foil and bake at 400 for 10-15 minutes.