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Ingredients

2 tablespoons buttery spread (such as Smart Balance®) 1 tablespoon vegetable oil 3 pounds onions, halved and thinly sliced 3 cloves garlic, minced ½ teaspoon salt 2 tablespoons all-purpose flour 6 cups low-sodium vegetable broth ⅓ cup dry sherry 1 teaspoon Dijon mustard 1 teaspoon sherry vinegar 6 slices sourdough bread, toasted ⅔ cup shredded vegan cheese

Nutrition Info

300.4 calories carbohydrate: 46.1 g cholesterol: : - fat: 9.3 g fiber: 4.6 g protein: 7.1 g saturatedFat: 3.4 g servingSize: - sodium: 888.3 mg sugar: 11.3 g transFat: : - unsaturatedFat: : -

Heat buttery spread and oil in a large, heavy saucepan over medium heat. Add onions, garlic, and salt. Cook for 5 minutes, stirring often. Reduce heat to very low and cook, stirring occasionally, until onions are very tender and brown, 50 to 60 minutes.
Add flour and cook, stirring constantly, for 3 to 4 minutes. Blend in broth, sherry, and Dijon mustard. Cover and simmer, stirring occasionally, for 15 minutes. Stir in sherry vinegar.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Ladle soup into 6 oven-proof bowls. Top each bowl with a slice of toast and some vegan cheese. Broil until cheesy is bubbly and golden, 1 to 2 minutes. Serve hot.

6 servings

You don't have to be vegan to enjoy this truly tasty soup! Try it... surprise yourself that vegan can be fabulous!