Vegetarian French Onion Soup
This comforting and savory French onion soup features deeply caramelized onions in a rich, flavorful vegetarian broth. It's topped with toasted bread and melted Gruyere cheese, offering a classic taste without meat.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 473 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.
- 1,000 gyellow onion, thinly sliced
- 60 gunsalted butter
- 15 mlolive oil
- 2 clovegarlic, minced
- 60 mldry sherry
- 1,200 mlvegetable broth
- 3 gfresh thyme
- 1 pcsbay leaf
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 4 slicebaguette, thickly sliced
- 120 ggruyere cheese, shredded
Equipment
ladle · oven-safe bowls · baking sheet · dutch oven · large pot · cutting board · knife
The method
Step by step
- 1
Melt the butter with the olive oil in a large heavy-bottomed pot or Dutch oven over medium-low heat.
About 2 min
- 2
Add the sliced onions and a pinch of salt to the pot, stirring to coat them evenly.
About 1 min
- 3
Cook the onions slowly for 45-60 minutes, stirring occasionally, until they are deeply golden brown and caramelized.
About 1 hr
Cook’s note: Patience is key for truly flavorful caramelized onions; don't rush this step.
- 4
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
About 2 min
- 5
Pour in the dry sherry and scrape up any browned bits from the bottom of the pot, letting it simmer until almost evaporated.
About 3 min
Cook’s note: This deglazing step adds a lot of depth to the soup.
- 6
Add the vegetable broth, fresh thyme sprigs, and bay leaf to the pot.
About 1 min
- 7
Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes to allow the flavors to meld.
About 20 min
- 8
While the soup simmers, preheat your oven broiler.
- 9
Toast the baguette slices until golden brown and crispy.
About 3 min
Cook’s note: You can do this in a toaster or under the broiler.
- 10
Remove the thyme sprigs and bay leaf from the soup, then season with salt and black pepper to taste.
About 1 min
- 11
Ladle the hot soup into oven-safe bowls.
About 1 min
- 12
Float a toasted baguette slice on top of each bowl of soup, then generously sprinkle with shredded Gruyere cheese.
About 1 min
- 13
Place the bowls on a baking sheet and broil for 2-4 minutes, or until the cheese is melted, bubbly, and golden brown.
About 3 min
Cook’s note: Keep a close eye on the broiler to prevent burning.
- 14
Carefully remove from the oven and serve immediately.
Cook’s note: The bowls will be very hot.
Per serving
Nutrition
- Calories
- 472.7kcal
- Protein
- 15.8g
- Carbs
- 40.4g
- Fat
- 26.5g
- Fibre
- 5.2g
- Sugar
- 12.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover soup (without the bread and cheese topping) in an airtight container in the refrigerator.
Reheat soup gently on the stovetop or in the microwave; add fresh toasted bread and cheese before serving if desired.
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