French Onion and Saurkraut Soup

• ***Soup***
• 2 tablespoons unsalted butter
• 1 large Spanish onion, sliced
• 1 large red onion, sliced
• 2 tablespoons all-purpose flour
• 3 tablespoons tamari soy sauce, reduced sodium
• 1 1/2 quart vegetable broth
• 1 cup Krrrrisp KrautŪ or Silver FlossŪ Sauerkraut, rinsed and drained
• 1/8 teaspoon dried basil
• Salt and pepper to taste
• ***Crostini***
• 1 baguette
• 3 tablespoons olive oil
• Salt and pepper to taste
• 8 ounces Gruyere cheese, sliced

Directions
In soup pot, melt butter. Add onions and saute slowly on low heat until dark brown. Stir often being careful not to let the onions burn. Stir in flour. Cover and let steam for 5 minutes. Add tamari soy sauce, vegetable broth, and Sauerkraut. Bring to a boil. Reduce heat; add basil, and simmer 1 hour. Salt and pepper to taste. To make crostini: Preheat oven to 350F. Brush baking sheet with olive oil. Cut baguette into diagonal slices about 1" thick. Place baguette slices on baking sheet. Brush tops with olive oil and sprinkle with salt and pepper. Bake 5 minutes or until lightly browned and crisp. Ladle soup into ovenproof bowls, add 1 crostini per bowl, and top with sliced Gruyere cheese. Place bowls on cookie sheet and broil until cheese bubbles and edges brown. Serve immediately.