2 yellow onions
3 cups water or vegetable broth
2 Tablespoons Miso (we use South River Organic 3-Year Barley Miso, or South River Organic Chickpea Miso which is gluten-free)
1/4 cup sweet vermouth (we use Tribuno)
2 thick slices of French Bread ((try our gluten-free baguette recipe)
3/4 cups grated vegan cheese (try our Almond Mozzarella Cheese)
Slice the onions in thin rounds. Add to a large fry pan and sauté. Cook over medium-low heat to slowly caramelized onions, stirring occasionally. Add a small amount of water or broth, 1-2 tablespoons at a time if onions start to stick. Remove from heat when onions are translucent and lightly browned. Divide onions evenly in two crock soup bowls (oven-proof).
Boil the water or vegetable broth. Remove from heat. Stir in miso and vermouth. Pour over onions in the crock soup bowls.
Heat oven to 385oF.
Toast bread in oven or in a toaster until lightly brown on each side.
Place a slice of bread on top of each bowl of soup.
Cover with the grated cheese.
Place the two crock soup bowls on a baking sheet and cook in the bake/broil for 10-15 minutes, until the cheese is melted.