Ingredients

• Olive oil (if using)
• 3 large onions, thinly sliced
• Garlic (at least three cloves but up to six is fine)
• Mushrooms (one large portabella mushroom cap minimum but I use a Costco sized pack of baby bellas)
• 1/2 can of tomato paste (around 4oz)
• 1 tsp thyme
• 1 cup dry red wine or sub 1 tsp miso paste dissolved in one cup warm water
• 1/4 cup tamari (I use low sodium)
• Four cups veggie broth (I use low sodium)
• 2 cubes of Not Beef bouillon (can also just use four cups of beef broth instead of the separate broth and bouillon mix, but use regular sodium beef broth since the bouillon is where all the salt comes from in this recipe)
• Black pepper to taste
• Sliced fresh baguettes
• Gruyere cheese (none of that Swiss shit), shredded OR 1/4 cup nutritional yeast (vegan, non-dairy version)

Preparation

1. Put a little bit of oil in bottom of pot, if using. Cover with the onions then allow the onions to cook for at least 20 minutes on their own. The idea is to get them nice and brown, but as long as they get super soft, it’s good.
2. Add garlic and onions. Cook for another five minutes.
3. Add thyme and tomato paste. Cook for another five minutes until paste has turned brown.
4. Add wine (if using) and deglaze pan.
5. Add miso and water (if using instead of wine), tamari, broth, and bouillon (if using). Bring to a boil, reduce to a simmer.