Vegetarian French Onion Soup

5 from 4 votes

Indulge in the deliciousness of Vegetarian French Onion Soup! This recipe puts a vegetarian twist on the classic, using a combination of red and white onions for a bold flavor. It's an easy-to-follow recipe that won't disappoint.

Prep Time1

Cook Time1 20

Total Time2 20

Course: Soup

Cuisine: French

Diet: Vegetarian

Keyword: Vegetarian French Onion Soup

Servings: people

Calories: 296kcal

Ingredients

3 white onions large
3 red onions large
2 tbsp butter
4 tbsp olive oil
1 tsp sugar
1/2 tsp salt
2 cloves garlic minced
1/2 cup white wine dry
8 cups vegetable stock low sodium
2 bay leaves
4-6 sprigs thyme fresh
1/2 tsp black pepper
french bread sliced, for topping
swiss gruyere cheese for topping

Instructions

Peel and slice the onions in half lengthways. Place each half flat side down and cut into strips about 1/4 wide. They will look like little semi circles as they fall apart.
Heat the butter and olive oil on a medium/low heat until the butter is completely melted. Add the onion, stir to coat then cover and let cook for 10 minutes. The heat should be low enough that the onions do not brown but just begin to get soft. After the first 10 minutes, increase the heat to medium, add the sugar and stir the onions once every 10 minutes. Do not cover the onions for this. Repeat stirring every 10 minutes until 1 hour has passed and the onions are brown and caramelized. The magic will start to happen around 45-50 minutes.
Add the minced garlic, white wine, salt and pepper to the onions and let cook for a couple of minutes. Then add the vegetable stock, thyme and bay leaves, reduce the heat to low and let simmer for 1 hour.
Preheat the oven to 350 degrees Farenheit. (175 degrees Celsius) Spoon the soup into bowls, top with a slice of french bread and then generously cover the entire dish with Gruyere cheese. Bake in the oven for 20 minutes before switching it to grill (broil) for the last couple of minutes to let the cheese turn golden brown.
Serve immediately.

Notes

Notes: If you want to make the soup and serve it later, stop at the end of step 3 and store the soup in an airtight container in the fridge for up to 5 days. When ready to serve, spoon the into bowls and go from step 4.

Nutrition