Vegetarian French Onion Soup Recipe
Sometimes you want a simple recipe, and this easy vegetarian French Onion soup recipe has only six ingredients and is quick, easy, and delicious. A vegetable soup that you make in a wink if you have an unexpected visitor. The vegetarian version of the classic French onion soup is the ultimate comfort food.
Equipment
- soup pot
- Chef's knife
- Conventional oven, with grill Optional
Ingredients
- 1 tablespoon butter
- 3 onions sliced in rings
- 1 clove garlic chopped finely
- 4 cups vegetable stock
- 1 teaspoon Worcestershire sauce * worcestershiresauce contains fish. Use vegan sauce for a vegetarian version. Look in the tips for a replacement.
- 1 teaspoon dried thyme
optional
- 1 baguette
- 2 ounces Gruyère cheese grated
Ingredients you need per step are listed below the step in Italic
Instructions
Easy onion soup
- Heat butter in a pan on low heat.1 tablespoon butter
- Bake the onion at medium heat until they are translucent in 3 minutes.3 onions
- Add the garlic and stir-fry for 30 seconds.1 clove garlic
- Pour the stock and Worcestershire sauce with the onions. Stir so the brown bits will come loose from the bottom and give even more flavor.4 cups vegetable stock, 1 teaspoon Worcestershire sauce
- Sprinkle with thyme.1 teaspoon dried thyme
- Bring to the boil and let it simmer for 15 minutes.
- Taste, and if necessary, add some salt and pepper to the taste.
Grated Cheese Baguettes
- Preheat the broiler.
- Cut the baguette into thin slices.1 baguette
- Top the baguette slices with grated cheese.2 ounces Gruyère cheese
- Pour the soup into ovenproof bowls and top with the baguette slices.
- Let the cheese melt for about 3 minutes under the broiler.
NOTES
1. - Vegetable broth
Use homemade vegetable stock or mushroom broth, or prepare the stock from store-bought cubes (and add 4 cups of water). This will add a lot of flavor to the soup. However, keep in mind that every vegetable broth is different. So make sure to taste the soup just before serving and add black pepper and a pinch of salt when necessary.
2. - Onions
Traditionally, a Yellow onion is used. This onion is mild and becomes sweet when caramelized. The white onion is a bit milder compared to the yellow ones. Shallots are tangy and give a bit of spice. Red onions give a deeper flavor but, when baked, are still sweet. I opted for the yellow onions, but you can use an onion mixture to get the best of everyone.
3. - Gruyère cheese
A Swiss cheese, a bit sweet and salty. And this gooey cheese is ideal for melting and using for a gratin.
4. - Worcestershire sauce
Worcestershire sauce contains fish. Vegan Worcestershire sauce doesn't, so use it for a genuinely vegetarian recipe. Of course, you could make your substitute, and here you can find an easy recipe.
5. - Vegan version
Use vegan cheese and butter (or olive oil) instead of Gruyère and butter. Replace the Worcestershire sauce with one teaspoon of soy sauce for a delicious vegan french onion soup.
6. - Even more flavor
Add four tablespoons of dry white wine to the stock.
7. - When topping with toasted bread
Make sure you use oven-safe bowls. Put them on a baking tray so that drippings will be caught on the tray.
8. - Tip
Toast extra baguette slices. When using a baguette, toast some extra slices in the oven. I know you should only put two to three baguette slices in each cup, but I find them so delicious that three is not enough. So I bake some more and serve them as a side, to dip in the onion soup.
9. - Storage
Cool the soup quickly before storing it. Don't add the topping; store it apart (or make it fresh).
- Refrigerator - store in an airtight container for up to two days.
- Freezer - Store the soup (or leftovers) in an airtight container for up to 3 months.
- Reheat - Reheat the soup on the stove, and ladle the soup into soup bowls. If you want to add the baguette topping, use heat-proof soup bowls. Add the baguette and cheese and grill.
Nutrition
Calories: 73kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 983mg | Fiber: 1g | Sugar: 6g | Vitamin A: 615IU | Vitamin C: 7mg | Iron: 1mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
