Vegetarian French Onion Soup Recipe - Gourmet And Food
There's something about a warm bowl of soup that feels like a cozy hug. When I think of comfort food, my mind instantly jumps to French onion soup. However, I'm here to present a vegetarian version that doesn’t skimp on flavor.
With sweet caramelized onions, deep umami notes from vegetable broth, and the satisfying crunch of toasted bread smeared with gooey cheese, this soup has won my heart and will undoubtedly win yours too.
French onion soup typically contains beef broth, which leaves many vegetarians out in the cold—literally and figuratively. Fear not! This recipe replaces beef broth with a rich vegetable broth, creating a depth of flavor that is just as fulfilling. Now, brace yourself for an adventure through the ingredients, method, and creativity that culminates in a delicious vegetarian French onion soup.
Servings 4
Calories 194kcal
Cost $
Ingredients
- 4 tablespoons of extra virgin olive oil
- 3 pounds of yellow onions approximately 5 large
- 4 cloves of garlic, finely minced
- 2 tablespoons of plant-based butter substitute for vegan
- 1 teaspoon of coconut sugar
- 1 1/2 teaspoons of sea salt
- 1/2 teaspoon freshly ground black pepper
- 8 cups of vegetable broth homemade or low-sodium for less sodium
- 1/2 cup of full-bodied red wine
- 1 tablespoon of vegan Worcestershire sauce
- 2 bay leaves fresh or dried
- 1 tablespoon of fresh thyme or 1 teaspoon of dried thyme
- 1 teaspoon of smoked paprika
- 1 tablespoon balsamic vinegar
- 4 slices of crusty French bread, cut into thick pieces
- 1 cup of freshly grated Gruyère cheese
Instructions
Step 1: Caramelize the Onions
- Heat the olive oil and plant-based butter in a large pot over medium heat. Add the sliced onions and sprinkle with sea salt. Stir often for about 30-40 minutes, or until the onions turn an amber color. Patience is essential here; don’t rush this step. You're aiming for that beautifully caramelized texture and sweet flavor.
Step 2: Add Garlic and Sugar
- Once your onions reach that golden hue, toss in the minced garlic and coconut sugar. Stir for a couple more minutes until fragrant. The sugar helps enhance the sweet notes of the soup.
Step 3: Deglaze the Pot
- Pour in the red wine, scraping up any stuck bits from the bottom of the pot. This adds depth and complexity to the soup. Let the wine simmer for a few minutes until it reduces slightly.
Step 4: Add Broth and Spices
- Stir in the vegetable broth, Worcestershire sauce, bay leaves, thyme, smoked paprika, and black pepper. Bring the mixture to a simmer, then reduce the heat to low. Allow it to gently simmer for 30 minutes.
Step 5: Make the Bread Toppings
- While the soup simmers, preheat your oven to 400°F (200°C). Place the slices of French bread on a baking sheet. Toast them for about 10 minutes until golden brown, flipping halfway. If you’d like, cheese can be added to the slices for a melty topping.
Step 6: Serve the Soup
- Once the soup is done, remove the bay leaves. Ladle the hot soup into bowls, place a slice of toasted bread on top, and sprinkle generously with Gruyère cheese. You can broil them for an extra touch—just a minute under the broiler until the cheese is bubbly and golden.
Notes
- Be Patient: Caramelizing onions takes time. Don’t rush it, or else the flavor won't be as rich.
- Quality Matters: Use great vegetable broth and cheese. These ingredients impact the overall taste.
- Wine Selection: Opt for a dry, not overly sweet red wine for the best flavor.
- Fresh Herbs: Fresh thyme and bay leaves provide better flavor than dried versions. Use fresh when possible.
- Adjust to Taste: If the soup is too sweet, add a splash more vinegar or some lemon juice to brighten it.