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 bre