Vidalia Onion Soup

(recipe from Whole Foods Market)

2 Tbsp. olive oil
6 garlic cloves, minced
5 lbs. Vidalia or other sweet onion, halved, then sliced thinly
1 tsp. dried thyme leaves
1/4 tsp. crushed red pepper flakes
4 cups water or vegetable stock
2/3 cup shoyu or soy sauce (or tamari)
1/4 cup dark balsamic vinegar
1/2 cup vegetarian worcestershire sauce (I omitted this)
1 1/2 Tbsp. sugar
1/3 cup dry sherry

Heat the garlic and olive oil in the saucepan until lightly browned.  Add the onions, thyme, and crushed red pepper.  Allow onions to thoroughly caramelize by periodically stirring over a medium-high heat for appoximately 15 minutes.

Once the onions are well-browned, add the water or stock, soy sauce, balsamic vinegar, worcestershire sauce, and sugar.  (The sugar will help to offset the acidity of the other ingredients.)  Bring to a boil, then reduce to a simmer.  Allow soup to simmer covered for approximately 30 minutes, then uncovered for approximately 15 minutes.  Stir occasionally.

Add sherry, then simmer for another 5 minutes.  Serve.

(This is a delicious vegetarian version of an onion soup!  I loved it!)