French Onion Soup (Vegan)

An electric skillet is the best venue I have found for my Vegan version of French Onion Soup, or the original for that matter. Depending on the size of your skillet (or the size of your collective appetite), you can scale this recipe to fit.

8 to 10 Spanish Onions (Half Diced Medium, Half Cut to Half Rings)
1 Tbs Two Guys Grilling© Mediterranean Sea Salt
1 Tsp Two Guys Grilling© Fine Ground White Pepper
2 Tbs Two Guys Grilling© Granulated Onion
2 Tbs Olive Oil (Extra Virgin)
2 Bay Leaves (Fresh, if you have them, if not, plant a tree, I did)
1/2 Tsp Dry Thyme
1 Tsp Wooster (Worcestershire Sauce)
1 Cup Vegan Vegetable Stock (or water)
1/4 Cup Brandy
1/8 Cup Cognac
Vegan Squaw Bread
Vegan Parmesan

Combine the first five ingredients in a large, medium hot skillet, caramelize lightly
(I don’t care what the French Chefs say, Olive Oil is wonderful at high heat)
Add Bay Leaves
Reduce to 1/2 or 1/3 original volume
Add Thyme, Wooster, and Vegetable Stock
Simmer ten to fifteen minutes
Add Brandy and Cognac (Substitute a rich red wine if you prefer)
Simmer two minutes (Flambe if you must)

Remove to oven-proof bowls
Top with Parmesan coated Squaw Bread Rounds
Bake in preheated oven until Squaw Bread Browns
Serve

Although not quite the same as the original, this carnivore thinks Fresh Onion Soup is pretty damn good. I you do not consume alcohol, leave it out. Add a little Apple Cider instead. You may have to add the onions in batches as they reduce to accommodate the capacity of your skillet.