Non-Cheese French Onion Soup

3 large onions, thinly sliced
1/2 c. water
3 cloves garlic, minced

Cook the above over medium-high heat, stirring occasionally, for 45 minutes or until onions are tender.  Add water if necessary.  Then add:

7.5 c. water
1/3 c. tamari
2 T. All-Season Blend
1/4 t. pepper


and bring to a boil.  Simmer for 15 minutes.

Place the following in a blender and process:

1 c. water
2 T. lemon juice
2 T. tahini
2 T. nutritional yeast
2 T. quick-cooking rolled oats
4 t. arrowroot or cornstarch
1.5 t. onion granules
1/4 t. salt

Pour into small saucepan and cook over medium, stirring constantly, until smooth and thick, about 5-8 minutes.  Cover and set aside.

Place 1 slice of toasted French bread in the bottom of each soup bowl (makes 6 servings).  Ladle soup over the bread, and top with several spoonfuls of the "cheese" and 2 t. fake Parmesan.  Serve immediately.