I really love French Onion soup, especially when its topped with a toasted slice of bread and a whole pile of melted gruyere.  The bad part about making a non-dairy version is that there is no reasonable substitute for the goodness of gruyere.  So, when making a non-dairy version of this soup, it usually lacks some of the richness I enjoy from the cheese-topped version.

I made a recipe yesterday that is so delicious and rich-tasting (thanks to the addition of some brandy) that I didn't even miss the melty-gruyere topping.  Sure, I think it would be BETTER with some cheese, but it was darn good without it.

Side note for those who eat dairy: You can substitute butter for the non-dairy version in the recipe.  And of course, you could also consider the addition of gruyere. 

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