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Side view of a bowl of French onion soup

Vegetarian French Onion Soup


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4.9 from 30 reviews

Description

This super delicious Vegetarian French Onion Soup is rich, decadent, and comforting it is all you need to keep warm and cozy this winter. By replacing the traditional beef broth with a rich mushroom broth we made this Vegetarian French Onion Soup Recipe simply irresistible.


Ingredients

Units Scale
  • 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 (see note 2 for a wine alternative)
  • 1/8 tsp ground black pepper
  • 1 tsp sugar (optional)
  • 1 French Baguette
  • 21 ounces Gruyere Cheese, Swiss Cheese, or any cheese of your choice, shredded

Instructions

  1. Heat olive oil in a large soup pot. Add onions and salt and cook over medium heat for 30 minutes. Add 1 teaspoon of sugar and continue cooking for about 50 minutes, stirring frequently. Add flour, mix well, and cook for another 5 minutes
  2. While the onions cook, place the cheese in the freezer for 20 minutes (so it's easier to shred). 
  3. Add mushroom broth, Worcestershire, Soy or Tamari sauce, wine, and pepper, and simmer for 20 minutes. Taste your soup and adjust salt and pepper and sugar if necessary (remember the cheese may salt depending on the cheese you are using)
  4. While the soup cooks, shred the cheese and set it aside in the fridge
  5. Slice the baguette into 1/2-inch rounds and toast until it crunchy.
  6. Preheat oven to 350ºF
  7. Line a baking sheet with aluminum foil. Place 4-6 oven-proof bowls on the baking sheet and spoon soup into the bowls. Add 3 tbsp shredded cheese to each bowl, mix well
  8. Gently place one or two pieces of bread (depending on the size of the baguette and your ramekin) on top of the soup and cover the bread with 1/4 cup of cheese per bowl
  9. Place baking sheet in the oven and bake for 10 minutes
  10. Broil for 1-2 minutes, keeping an eye on the bread so it doesn't burn. Serve immediately

Notes

  1. The soup base can be made ahead of time, add bread and cheese and bake just before serving.
  2. If you prefer not to use wine increase the mushroom broth by 1/3 and add 2 tsp of apple cider vinegar to the soup.
  3. This recipe starts with making caramelized onions, and that takes time to do right. But the soup's richness depends on these onions, so don't rush the process.
  4. When reheating leftover soup.  Make sure the soup is hot before topping it with the bread and cheese and placing it in the oven. 

This recipe was originally published on January 21st, 2016

  • Prep Time: 15 mins
  • Cook Time: 1 hour 45 mins
  • Category: Soup
  • Method: Stove Top
  • Cuisine: French

Nutrition

  • Serving Size: 1 cup
  • Calories: 331
  • Sugar: 5.1 g
  • Sodium: 794.7 mg
  • Fat: 17 g
  • Saturated Fat: 8.7 g
  • Trans Fat: 0.4 g
  • Carbohydrates: 27.3 g
  • Fiber: 1.9 g
  • Protein: 16.7 g
  • Cholesterol: 41.9 mg

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