This Vegetarian French Onion Soup is warm, cozy, and oh-so flavorful. It’s easy to make and features caramelized onions, crispy baguette, and melty cheese on top. Yum!
I used to make this soup in culinary school, so making it again at home brought back good memories of slowly caramelizing the onions, deglazing with broth and wine, toasting the crouton in the oven, then thinly slicing gruyere cheese to broil on top. The concept may seem complicated, but actually, it’s pretty simple. The longest time takes from caramelizing the onions, which you have to do low and slow. But it is all worth it in the end.
This is another one of those cozy soups to try in the winter, or any season really, so give it a try. Recipe below!
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Ingredients for Vegetarian French Onion Soup
- Yellow Onions, these are the best for French onion soup because of their natural sweetness and color.
- Vegan Butter for sautéing and flavor
- Olive oil
- Beef Broth is traditional for French onion soup for its richness. Vegetable broth does a similar job, but I add marmite and mushroom seasoning to add more depth of flavor. Or you can get vegetarian beef bouillon to do the trick.
- White Wine adds acidity and balances the sweetness of the onions. If you can’t use wine, then you can add water instead. Or vegan Worchester sauce.
- Baguette will make up the “crouton” on top of the soup. This bread is the best for soups because it doesn’t get too soggy in the broth.
- Gruyere and Parmesan are freshly grated and melted over the crouton and soup to create the perfect topping. Try to get the blocks and grate them yourself. The flavor and quality will be so much better.
Extra Tips
- Caramelization is the key to making this soup great. Onions have natural sugars inside them and through heat, it brings out these sugars. Keeping heat to medium-low and constantly stirring will help this process along. If it’s too high, the onions will burn and not brown. You will see it start to deepen in color and this will flavor your soup.
- Gruyere and Parmesan were my cheese of choice, but you can also use Fontina, Swiss, Mozzarella, or Gouda.
- Once the soup is done, you can store it in the refrigerator for up to 4 days. Also, you can see freeze it for 3-4 months. To reheat, put in the microwave or over a stovetop until hot. Top with a fresh crouton and grate cheese on top. Then broil to melt the cheese.
- The ultimate tip I could give you is to TASTE YOUR FOOD. If it’s too sweet, add more stock. Too salty, add acidity. Not enough cheese? Add more cheese. Adjust according to your own tastes.
Want More?
Try Out Similar recipes below:
French Onion Soup
Materials
- 6 large yellow onions
- 4 tbsp Extra-virgin Olive oil
- 2 tbsp butter
- salt and pepper to taste
- 2 garlic cloves
- 8 cups no beef broth or Vegetable broth
- 1 tsp marmite optional
- 1 tsp mushroom seasoning optional
- 1/2 cup dry white wine
- 2 bay leaves
- 2 sprigs fresh thyme
- thick slices of french baguette
- 1 1/2 cup freshly-grated gruyere
- freshly grated parmesan
Instructions
- Peel and thinly slice onions.
- In a heavy-bottomed pot, heat 3 tbsp (reserve 1 tbsp) olive oil. Add onions and stir. Cook onions at medium-low heat until softened, but not brown. Should take around 15-20 minutes
- Increase heat to medium high. Add the remaining tbsp of EVOO and the butter. Stir until brown, but not burnt. Should take anywhere to 20-40 minutes
- Add salt and pepper.
- When well-browned and caramelized, add minced garlic and deglaze with wine.
- Add stock, marmite, mushroom seasoning, and herbs. Bring to a simmer and lower the heat. Cover and cook for 30 minutes.
- Take out herbs. Toast Baguette in oven or toaster oven with a little bit of oil. Once toasted, set aside.
- When soup is ready, spoon into bowls, put baguette croutons on top and top with a generous amount of cheese. Put in oven to broil until cheese is melted. Serve immediately.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
Papi is sick. He needs this soup without the bread and cheese!