To make the soup itself, cook the first three ingredients in a large pot over medium-low heat for 45 minutes (or until the onions are tender). Add more water if the onions begin to stick. Stir in the next 9 ingredients to complete the broth. Bring up to a boil, then reduce the heat and simmer for 15 minutes. To make the Gruyere cheese topping, place the next 8 ingredients in a food processor or blender, and process until completely smooth. Pour into a small saucepan and cook over a medium heat, stirring constantly, until the sauce is smooth and thick. Cover and set aside. Get out six soup bowls and place a piece of french bread (toasted) in the bottom of each. Ladle the soup in, over the bread. Top each bowl with several spoonfuls of the Gruyere cheese mixture, and sprinkle with a little nutritional yeast. Serve immediately. Alternately, you can spread each of the toast slices with a thick helping of the cheese sauce, sprinkle them with a little nutritional yeast, and then float them atop the soup in each bowl. Optional additions: 1 t prepared white horseradish (simmered with broth for final 5 minutes) a few toasted and pulverized almonds (sprinkled on top, at the end, with the yeast) Recipe adapted from "The Uncheese Cookbook" & "The Moosewood Cookbook" Posted to fatfree digest V97 #192 by Jacqueline on Aug 27, 1997