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Vegetarian French Onion Soup Recipe

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4.4 from 10 reviews

A comforting and rich Vegetarian French Onion Soup made with caramelized sweet onions, savory mushroom broth, and melted cheese atop toasted baguette slices. Perfectly baked and broiled to golden perfection, this recipe offers a delicious meat-free take on the classic French onion soup.

Ingredients

Soup Base

  • 2 tbsp extra virgin olive oil
  • 4 large sweet onions, sliced
  • 1/2 tsp salt
  • 1 tsp sugar
  • 2 tbsp all-purpose flour
  • 8 cups mushroom broth
  • 1 tbsp Vegan Worcestershire sauce, Soy Sauce or Tamari sauce
  • 1/3 cup dry white wine (or substitute with additional broth or water)
  • 1/8 tsp ground black pepper
  • 1 tsp sugar (optional)

For Serving

  • 1 French Baguette
  • 21 ounces Gruyere Cheese, Swiss Cheese, or any cheese of your choice, shredded

Instructions

  1. Caramelize the Onions: Heat olive oil in a large soup pot over medium heat. Add sliced onions and salt, cooking for 30 minutes until soft. Add 1 teaspoon sugar and continue cooking for 50 minutes more, stirring frequently to caramelize the onions slowly and develop deep flavors.
  2. Prepare Cheese: While onions cook, place the cheese in the freezer for 20 minutes to make shredding easier.
  3. Add Flour: Sprinkle the flour over the caramelized onions and mix well, cooking for another 5 minutes to remove the raw flour taste.
  4. Simmer the Soup: Pour in mushroom broth, vegan Worcestershire soy or tamari sauce, white wine, and black pepper. Simmer for 20 minutes to meld the flavors together. Taste and adjust salt, pepper, or sugar if needed to your preference, keeping in mind cheese saltiness.
  5. Prepare Toppings: While the soup simmers, shred the chilled cheese and store in the refrigerator. Slice the baguette into 1/2-inch thick rounds and toast them until crunchy.
  6. Preheat Oven: Set oven temperature to 350ºF (175ºC).
  7. Assemble Bowls: Line a baking sheet with aluminum foil and place 4-6 oven-proof bowls on it. Spoon soup evenly into bowls and add 3 tablespoons of shredded cheese to each, stirring slightly to melt.
  8. Add Bread and Cheese: Place one or two toasted baguette slices atop the soup in each bowl, then cover the bread generously with about 1/4 cup of shredded cheese per bowl.
  9. Bake: Place the baking sheet with soup bowls in the oven and bake for 10 minutes until cheese is melted and bubbling.
  10. Broil and Serve: Broil the bowls on high for 1-2 minutes to brown the cheese topping, watching carefully to prevent burning. Serve immediately for best taste.

Notes

  • For a non-alcoholic version, substitute dry white wine with additional mushroom broth or water.
  • Use vegan cheese for a fully plant-based option.
  • Keep a close eye during broiling to avoid burning the cheese topping.
  • To enhance flavor, use a combination of sweet and yellow onions if preferred.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://marthatasty.com/vegetarian-french-onion-soup-recipe/