Another amazing looking dish from Robin! Can't wait to try it!
1 pound of onions, peeled and sliced thin
1/4 cup olive oil
2 large garlic cloves, minced
4 cups of mushroom stock / broth (easily made with 2 mushroom bouillon cubes)
1 teaspoon of sugar
1/4 cup of port or ice wine, or sherry
a splash of balsamic vinegar
2 cups of French bread cut into cubes
Add olive oil to a large pot and turn heat to low. Add all of the onions and allow them to cook very slowly and gently on low heat, stirring frequently, until they are very soft (to the point that they seem almost melted). This will take about 30 minutes.
Add sugar and garlic and allow to cook on low heat, stirring frequently for 5 minutes.
Add the port/ ice wine/ sherry, and turn the heat up to medium. At this point you should stir almost constantly, allowing the alcohol to cook off and making sure that the onions do not stick to the bottom of the pot or begin to burn. This should take about 3 to 4 minutes.
Add the mushroom stock and balsamic vinegar. Allow to simmer together on medium/low heat for about 5 minutes. Then remove from heat.
Toast the cubes of bread and distribute evenly between 4 bowls. Ladle the soup over the croutons and top with non-dairy cheese ( try to find a sliced cheese, but a Parmesan style will be an adequate substitute).
Put on a cookie sheet under the broiler for just a minute or two, to melt the cheese. Serve immediately.
Just a note, when you remove the bowls from the broiler, everything will be screaming hot. Please take care to not burn your mouth.