This variation on a classic is great for those with dairy allergies or dietary restrictions prohibiting the mixing of meat and milk. The secret is to use a smooth non-dairy cheese sauce which is quickly broiled just before serving.

This recipe was formulated to serve 4 as an entree or 6 for a soup course.

6 large red onions, peeled and thinly sliced.
Olive Oil
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock or chicken stock, preferably double strength
1/2 cup of dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread or 2 c Thyme Croutons
Non Dairy Cheese Sauce (recipe below)


In a large saucepan, sauté the onions in the olive oil on medium heat until well browned, but not burned, about 20 minutes. This browning takes a long time, so be patient and continue to stir constantly!

Add the sugar to the onions and continue to saute, about 10 minutes. Onions will turn a deep brown.

Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme.

Cover partially and simmer until the flavors are well blended, about 30 minutes.

Season to taste with salt and pepper. Discard the bay leaf.

To serve use individual oven-proof soup bowls. Ladle the soup into the bowls. Cover with the toast or croutons, making sure the surface is completely covered. Immediately sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese sauce bubbles and is slightly browned. Serve immediately.

Non Dairy Cheese Sauce

2 c Water or Almond Milk 4 tb Better Batter Gluten Free Flour
1/4 c Nutritional yeast flakes 1 tb Fresh lemon juice
2 Tbsp dry white wine
1/3 c quick grits or cream of rice 1 tb chopped green onion
1/4 c tahini
1/4 tsp garlic, crushed
2 ts salt
1 drops yellow food coloring

In the bowl of your blender or food processor, blend the Non Dairy Cheese Sauce Ingredients until smooth. Heat in a small saucepan until