CREAMY ONION SOUP

Ingredients

• 8 medium onions, thinly sliced
• 1 tsp. salt
• ½ tsp. pepper
• 2 cups vegetable Stock     
• ½ cup Sherry, Madeira or Cabernet
• 12 slices French bread (1' thick), toasted
• 1 cup (4 ounces) shredded Gruyere cheese
• Cauliflower cream (see recipe below)

Directions

In a large skillet or Dutch oven, saute onions in canola oil until tender. Deglaze with Sherry or Madeira, salt and pepper; cook and stir for 1 minute. Deglaze with sherry wine. Gradually add stock. Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 30 minutes. Stir cauliflower cream into soup to thicken; bring to a boil.  Place a slice of toasted bread on each soup bowl; ladle soup over bread. Sprinkle with cheese.

Cauliflower Cream

• 1 large leeks white parts only, washed well and sliced thinly 
• 1 onions (chopped)
• 2 Tbsp. Extra Virgin Olive Oil
• 1 head cauliflower 
• 2 Tbsp. roasted garlic (chopped)
• 1 tsp. salt
• 1 quarts rice milk 
• ¼ tsp. white pepper
• 1 Tbsp. fresh rosemary

Add oil to a large saucepan over low heat, then stir in the leeks, onions, cauliflower and garlic,  saute at a very low temperature, stirring occasionally, until slightly soft. Add the rice milk, and salt--bring to a simmer, then cover and simmer for 15 to 20 minutes. Puree in a blender with 1 Tbsp. fresh rosemary.