Vegetarian French Onion Soup
A rich and savory vegetarian soup featuring deeply caramelized onions simmered in a flavorful broth. Topped with a crusty slice of bread and melted Gruyère cheese, this classic dish is the ultimate comfort food.
An original recipe by Forkin
- Total time
- 1 hr 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 571 kcal
Allergen information: may contain gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 4 pcsyellow onion, thinly sliced
- 3 tbspunsalted butter
- 1 tbspolive oil
- 2 clovegarlic, minced
- 2 tbspall-purpose flour
- 120 mldry white wine(optional)
- 1,500 mlvegetable broth
- 3 pcsfresh thyme, sprigs
- 1 pcsbay leaf
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 4 pcsbaguette, 2cm thick slices
- 150 ggruyère cheese, shredded
Equipment
ladle · oven-safe bowls · dutch oven · large pot · baking sheet · cutting board · knife
The method
Step by step
- 1
In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.
About 2 min
Cook’s note: Using both butter and oil prevents the butter from browning too quickly.
- 2
Add the sliced onions and a pinch of salt, stirring to coat them in the fat. Reduce heat to medium-low.
About 3 min
- 3
Cook the onions slowly, stirring every 5-10 minutes, until they are soft, jammy, and a deep golden brown. Do not rush this step.
About 45 min
Cook’s note: True caramelization takes patience. If the onions start to burn, add a tablespoon of water and lower the heat.
- 4
Add the minced garlic and cook for one minute more until fragrant.
About 1 min
- 5
Sprinkle the flour over the onions and stir constantly for one minute to cook out the raw flour taste.
About 1 min
- 6
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it bubble and reduce by about half.
About 3 min
Cook’s note: If not using wine, you can use a splash of broth to deglaze.
- 7
Gradually stir in the vegetable broth, followed by the thyme sprigs and the bay leaf.
About 2 min
- 8
Bring the soup to a gentle simmer, then reduce the heat to low, cover partially, and let it cook for at least 20 minutes to allow the flavors to meld.
About 20 min
- 9
While the soup simmers, preheat your oven's broiler. Arrange the baguette slices on a baking sheet and toast them until golden and crisp.
- 10
Remove the thyme sprigs and bay leaf from the soup. Taste and season with salt and pepper as needed.
About 1 min
- 11
Ladle the hot soup into four oven-safe bowls.
About 2 min
Cook’s note: Make sure your bowls are specifically rated for broiler heat.
- 12
Place one slice of toasted baguette on top of the soup in each bowl.
About 1 min
- 13
Generously sprinkle the shredded Gruyère cheese over the bread and the surface of the soup.
About 1 min
- 14
Carefully place the bowls on a baking sheet and put them under the broiler until the cheese is melted, bubbly, and lightly browned.
About 3 min
Cook’s note: Watch closely as the cheese can go from perfect to burnt in seconds.
- 15
Let the bowls rest for a few minutes before serving, as they will be extremely hot.
About 5 min
Per serving
Nutrition
- Calories
- 571.2kcal
- Protein
- 21.3g
- Carbs
- 58g
- Fat
- 26.4g
- Fibre
- 6.2g
- Sugar
- 13.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover soup separately from the bread and cheese topping in an airtight container in the refrigerator.
Reheat the soup on the stovetop or in the microwave, then prepare fresh toasted bread and cheese for topping and broiling.
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