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vegan onion soup

large saute pan / braising pan
heavy duty spatula for onions
tongs to pick up onions
spoon to mix

3 cups water
2 heaping Tablespoons of brewers yeast (really adds to "dark" beefy dishes)
4 oz. of vegan porter, stout or dark ale
2 TBL molasses
1 TBL vegan margarine (I use Earth Balance, soyfree)
2 heaping tablespoons of onion powder
1 smashed garlic clove
2 TBL soy sauce or (salt if you do not want soy)
1 tsp tomato paste, whisked into a little water to break up
1/2 tsp thyme
pinch of black pepper
1 small bay leaf
to taste, sweetener (this soup can be a bit on the sweet side, some villages make this with dessert wine,  so you might want to add sweetener if you cannot "taste" the onion coming through)
1 TBL margarine for onion saute
1 large all purpose onion, sliced thin
to taste, salt

Topping:  Croutons and vegan mozzarella
Saute onions in oil with a tiny bit of sugar or sweetener until dark brown and caramelized.  Add the rest of the ingredients to the saucepan and bring to boil, whisk everything together, then turn down to a simmer for around 20 minutes, or longer.  If 
serving immediately, top with croutons and vegan mozzarella and broil until brown and melted, or store soup in refrigerator overnight (this really adds to flavor) until needed

I served with a big salad and vegan parker house rolls

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