Vegetarian French Onion Soup

From the January 2006 issue of The Vegetarian Times. You can't tell this version from the traditional one. It has only 10.5g of fat and an amazing flavor.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 2  teaspoons unsalted butter
• 1  tablespoon  vegetable oil
• 5  large onions, halved and thinly sliced (about 3 lbs)
• 3  garlic cloves, minced
• 1⁄2 teaspoon salt
• 2  tablespoons all-purpose flour
• 6  cups  roasted vegetable broth or 6  cups  low sodium vegetable broth
• 1⁄3 cup dry sherry
• 1  teaspoon Dijon mustard
• 1  teaspoon sherry wine vinegar
• 6  slices  sourdough bread, toasted (1/2 inch thick)
• 2⁄3 cup gruyere or 2⁄3 cup  jarlsberg cheese, shredded

Directions

1. Heat butter and oil in heavy, large saucepan over medium heat. Add onions, garlic and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.
2. Stir in flour, and cook 3 to 4 minutes, stirring constantly. Blend in broth, sherry and mustard. Cover, and simmer 15 minutes, stirring occasionally. Stir in sherry vinegar.
3. Preheat broiler, ladle soup into six heat-proof bowls. Top each with slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1 to 2 minutes. Serve hot.