Makes two servings.
2 yellow onions
3 cups 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)
4 1/2-inch slices of toasted, dry, French Bread (try our gluten-free baguette recipe)
3/4 cups grated vegan cheese (try our Almond Mozzarella Cheese)
If the bread is not dry, toast in oven or in a toaster until lightly brown on each side.
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. Set aside.
Boil the vegetable broth. (This can be done while preparing the onions.) Remove from heat. Add a small amount of broth to the miso in a small bowl and blend together. Stir the miso mixture and vermouth into the broth.
Put a small amount of cheese (about a tablespoon) in each bowl.
Divide onions evenly in two crock soup bowls (oven-proof).
Next place two slices of bread side by side in the bowl.
Pour broth over onions and bread in the crock soup bowls.
Cover with the grated cheese.
Place the two crock soup bowls on a baking sheet and cook in the bake/broil for 5-15 minutes, until the cheese is melted. KEEP AN EYE ON IT! Depending on the oven and setting the soup and cheese can bubble up in a few minutes. Some will take longer.