Ingredients
- 4 large sweet onions (or just regular onions), sliced
- 2 tablespoon non-hydrogenated vegan margarine
- 1 tablespoon vegan sugar
- 1 tablespoon salt
- 1 tablespoon dried thyme
- 1/2 tablespoon dried vegan mustard
- 2-3 tablespoon shoyu (soy sauce, tamari, Braggs, etc.)
- 1/4 cup vegan red wine ( I used Cabernet)
- 6 cup veggie stock (use a good one!)
- salt & pepper
Directions
1. Heat margarine in large stockpot
over medium heat. Add onions, sugar,
and 1 tablespoon salt. Cook for 1 hour (yes, 1
hour!), stirring frequently.
2. Add thyme, mustard, shoyu, vegan wine,
pepper, and a little more salt. Let
vegan wine cook down for a few minutes.
3. Add veggie broth, bring just to a
boil, and...it's done!
4. Serve with warm vegan french bread.