…To tell you all the truth. I really don’t like onions, and to be perfectly clear I sometimes even despise onions. When I cook with onions the stank gets all up in my clothes, I cry alot, my skin becomes so irritated. It’s a whole scene. And yet, I still cook with onions. I think it is because I appreciate the health benefits, and when all the pain and suffering is said and done onions are pretty delicious. No denying they add flavor. Caramelized onions are incredible. Onions ya know, I believed they have their time and place. My relationship with always be a little huh complicated, but not with this soup. I am rallying for it. I think this soup is the best time and place for onions. . Ah, I tell ya I woke up today to clouds and it was cold, I had this crazy vegan mozzarella Miyoko’s World-Changing Vegan Pizza Mozzarella! Holy Jesus Krishna Budha that stuff is incredible! It melts and browns and is the most delicious cheese ever. I had it in my refrigerator, and some onions I really needed to use up . Haha, and here we are.

Prep Tim 10 mins

Cook Time 40

Served 7-8 people

Ingredients:

• 4 large sweet onions (about 3 pounds), thinly sliced

• 2 tablespoons of olive oil or vegan butter

• 2 tablespoons red wine vinegar

• 2 tablespoons of potato flour (combines with water)

• 1 tablespoon of coconut sugar

• 2 teaspoons of liquid aminos

• 1 tablespoon of nutritional yeast (optional)

• 3 cloves garlic, thinly sliced

• 2 bay leaves

• 6 -7 cups of vegetable broth

• 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dry)

• 1/2 teaspoon ground black pepper

• Miyoko’s Vegan Pizza Mozzarella

• Fresh herbs like parsley or green onions, for garnish

Method:

1.) Heat a medium pot over and add a couple dabs of butter or some olive oil. Heat on medium and then toss in the sliced onion and cook, stirring often until onions are start to become caramelized, about 20-30 or ideally as long as you can cook the onion on low heat the better.

2.) Add vinegar and use a wooden spoon to scrape up any bits from the bottom of the pan. When vinegar has evaporated, add garlic, coconut sugar, liquid aminos or soy sauce, nutritional yeast, bay leaves, thyme, fresh cracked black pepper and 6 cups of low sodium veggie broth.

3.) In a little dish on the side add 2 tablespoons of potato flours and whisk into 3 tablespoons of water and add that to the soup.

4.)Reduce heat to medium-low and simmer about 20 minutes and then remove bay leaves.

5.) Take some of the soup and put in a heat safe baking dish cover the top of the soup with a slice of whole wheat bread or gluten free bread and drizzle Miyoko’s Vegan Pizza Mozzarella on top and bake under broiler for 5 mins until the cheese has become golden brown.

6.) Remove carefully from oven and top with fresh herbs and enjoy.