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Vegetarian French Onion Soup
Vegetarian French Onion Soup
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Prep Time:
10 minutes
Cook Time:
80 minutes
Total Time:
90 minutes
Vegetarian French onion soup: Caramelized onions in savory mushroom broth with gooey cheese and crusty bread. Perfect for winter comfort.
Ingredients:
  • 4 tablespoons unsalted butter
  • 2 tablespoons avocado oil or other  neutral oil
  • 4 large (8 to 10 cups) yellow onions, cut into 1/8-inch slices
  • 1/2 cup dry white wine, like Sauvignon Blanc
  • 2 tablespoons all-purpose flour
  • 8 cups mushroom broth
  • 3 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon vegan Worcestershire sauce
  • 2 teaspoons balsamic vinegar
  • 1 (12-inch) French baguette, cut into 1-inch slices
  • 6 slices (about 6 ounces) Swiss cheese
  • 1 1/2 cups (about 6 ounces) shredded gruyere cheese
Instructions:
  • Achieve caramelization: In a 5-quart Dutch oven or large pot over medium heat, melt the butter with the oil. Add sliced onions, ensuring they are evenly coated. Saute for about 60 minutes, stirring every 5 minutes with a wooden spoon until onions are reduced, soft, and golden brown with flavorful brown bits sticking to the bottom of the pot. Remember to scrape up the brown bits while stirring to prevent burning.
  • To deglaze the pot, turn up the heat to medium-high. Pour in the white wine, then stir with a wooden spoon to lift the flavorful brown bits from the bottom and sides. Let the wine come to a boil, stirring often, until most of the liquid has cooked off, about 4 minutes.
  • Sprinkle flour over onions and stir until well combined. Cook for 3 to 4 minutes, stirring often, until mixture thickens.
  • Pour in the savory mushroom broth into the pot and deglaze with a wooden spoon. Introduce the aromatic thyme, bay leaves, salt, and pepper, then mix everything thoroughly.
  • Simmer the soup by bringing it to a gentle boil, then reduce the heat and let it simmer for 15 minutes without covering.
  • Enhance the soup by stirring in the Worcestershire sauce and balsamic vinegar. Remove and discard the thyme stems and bay leaves.
  • Preheat the broiler on high with the oven rack set at the top position. Line a large baking sheet with foil and place six oven-safe bowls on it.
  • Serve the soup: Pour the soup into bowls, leaving some space for toppings. Add 2 baguette slices, 1 Swiss cheese slice, and 1/4 cup Gruyere cheese to each bowl. Broil in the oven for 2 to 5 minutes until cheese is melted and golden brown. Serve hot and enjoy! If you enjoyed this recipe, please give us a rating below!

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