*2 to 3 yellow onions, sliced very thinly into half moons
*4 to 6 cloves of garlic, chopped
*2 Tbs olive oil
*Pinch of fine sea salt or Kosher salt
*3 cups of HOT water
*1 Tbs (to start) Better Than Bouillon No Beef vegan stock base
*1 to 2 tsp. evaporated cane juice/granulated sugar (to taste)
slices or shreds of Swiss, Gruyere, or low-moisture mozzarella cheese
1) Heat the oil over medium heat in a large sautee pan, and add your onions, garlic, and the salt. Cook about 20 minutes, stirring regularly, as the onions cook to a translucent, then caramelized state. You can add 1/2 tsp. of sugar to help the caramelization of the onions and to bring out their natural sweetness.
2) Mix the no beef base into the hot water and taste to check the flavor; you don't want it to be too salty. Pour the hot water over the onions. Bring to a boil, reduce to a simmer.
3) As the onions simmer in the broth, keep tasting the soup. You want a delicate balance of the sweet onions and the salty broth, but you don't want either to take over the soup.
4) Ladle into individual ramekins. Top with a handful of croutons and a generous portion of cheese. Place under the broiler (low) for about 5-7 minutes until cheese starts to get bubbly and golden. Carefully remove from oven and enjoy.