Jerri's Vegetarian French Onion Soup Recipe

Melt butter in a large saucepan/pot. Add the onions and cook over low heat, stirring constantly for about 20 minutes until they become soft and golden. Sprinkle in the flour and stir for 2 minutes.

Pour in the stock, season with salt and pepper and bring to a boil. Cover and cook over very low heat 45 minutes, stirring occasionally.

Toast one side of the bread slices under the broiler, flip over, drizzle olive oil, shake garlic powder lightly, sprinkle parmesan cheese on them and broil again until cheese is melted.

Divide the slices among individual small flameproof soup bowls. If the bread is small, you can place one and half or two pieces on the bottom. Pour the soup into the bowls, sprinkle more parmesan on top and lay slices of Swiss cheese to cover the entire opening of the bowl.

It's better if you let the cheese hang slightly over the edge so that it melts to the bowl and makes crusty cheese pieces to pick off (my personal favorite).

Serve immediately.

SPECIAL NOTE FOR VEGETABLE STOCK: The best way to make this stock is with "Better Than Boullion" brand vegetable base. It has a ton of flavor and is the only one I ever use.