Vegetarian French Onion Soup Recipe

Vegetarian French Onion Soup

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This vegetarian French onion soup recipe calls for mushroom broth instead of beef stock, creating a surprisingly rich soup full of flavor — without the meat. This could become a staple recipe in vegetarian or meat-loving households! A long cooking time and savory ingredients mean this soup is pretty darn rich. Add in the toasted baguette slices and all that gooey Gruyère, and this soup is definitely the main course. Serve alongside a crisp, green salad.

Submitted by Erin Marie

Updated on March 18, 2024

Prep Time:

20 mins

Cook Time:

2 hrs

Total Time:

2 hrs 20 mins

Servings:

Jump to Nutrition Facts

Ingredients

2 tablespoons salted butter
2 tablespoons olive oil
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
2 teaspoons kosher salt
1 teaspoon white sugar
4 cups mushroom broth (such as Pacific Foods)
⅔ cup fino dry sherry
1 tablespoon vegan Worcestershire sauce (such as The Wizard's)
2 teaspoons dried parsley
2 teaspoons herbes de Provence
2 bay leaves
1 tablespoon balsamic vinegar
1 (1 ounce) piece Parmesan cheese rind
salt and ground black pepper to taste
8 French baguette slices
¾ cup grated Gruyère cheese
½ cup grated Parmesan cheese

Directions

Melt butter with olive oil in a large pot over medium heat. Add red onions and sweet onions; sprinkle with kosher salt and sugar. Cook, stirring frequently, until onions are very tender and caramelized, about 45 minutes.
Pour mushroom broth, sherry, Worcestershire sauce, parsley, herbes de Provence, and bay leaves into caramelized onion mixture. Bring to a simmer and cook over medium-low heat for 45 to 60 minutes.
Reduce heat to low and remove bay leaves. Pour balsamic vinegar into soup and adjust seasoning. Mix well.
Place Parmesan cheese rind in the center of the pot and submerge, but do not stir. Cook soup for 20 more minutes.
Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Arrange baguette slices on a baking sheet.
Toast baguette slices under the preheated broiler for 2 to 3 minutes per side. Remove from the oven and set aside.
Carefully remove cheese rind from the pot and discard.
Fill 4 oven-safe bowls evenly with soup and sprinkle each lightly with Gruyère and Parmesan. Top each with 2 baguette slices and sprinkle with remaining Gruyère and Parmesan. Place the soup bowls on a baking sheet.
Broil soup in the preheated oven until cheese is browned and bubbling, 3 to 5 minutes.

Recipe Tips

Slice onions as thin as possible for the best presentation and texture. If desired, you can use yellow onions instead of sweet onions.

You can substitute dry white wine for fino dry sherry and dried thyme for herbes de Provence.

You can add another 32-ounce carton mushroom broth if you prefer a thinner, soupier consistency; the recipe, as written, produces a thick soup.

Nutrition Facts (per serving)

478	Calories
26g	Fat
37g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 478
% Daily Value *
Total Fat 26g	33%
Saturated Fat 12g	62%
Cholesterol 56mg	19%
Sodium 1908mg	83%
Total Carbohydrate 37g	13%
Dietary Fiber 3g	12%
Total Sugars 11g
Protein 21g	42%
Vitamin C 12mg	13%
Calcium 503mg	39%
Iron 2mg	12%
Potassium 345mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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