Vegetarian French Onion Soup
A recipe for Vegetarian French Onion Soup! A light vegetarian broth is filled with caramelized onions, then topped with baguette slices and Gruyère cheese.
Servings 4 -5 Servings
Ingredients
- 4 large yellow onions
- 2 tablespoons (30 grams) unsalted butter
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 3 cloves garlic peeled and minced
- 1/2 cup (120 milliliters) white wine
- 6 cups (1.5 liters) vegetable broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 1/2 baguette
- 4-5 thick slices Gruyere cheese
Instructions
- Peel the onions, slice them in half, then thinly slice into half moons.
- In a large pot, place the butter and olive oil over medium-low heat.
- Once the butter is melted, add the onions and cook, stirring occasionally, until softened and deeply golden, around 30-45 minutes. Adjust the heat as needed between medium low and low to keep the onions from burning before they get a chance to caramelize.
- Season with salt and pepper.
- Stir in the garlic and cook just until fragrant, 30 seconds to 1 minute.
- Increase heat to medium-high. Pour in the wine and stir, scraping up the browned bits from the bottom of the pan.
- Once the wine has reduced by half, pour in the vegetable broth followed by the bay leaves and thyme.
- Season with salt and pepper and bring to a boil. Reduce to a simmer and cook for another 30 minutes, stirring occasionally, to allow the flavors to blend.
- Remove the bay leaves and thyme stems.
- While the soup is cooking, slice the baguette into 1/2 inch (1.25 centimeter) thick slices and toast until golden.
- Divide the soup among broiler safe bowls. Top each with a toasted baguette slice. Cover with large slices of Gruyere cheese.
- Place bowls on rimmed baking sheet and broil until the Gruyere is melted and starting to brown.
- Serve immediately with the remaining slices of baguette for dipping.