Vegetarian French Onion Soup
Nothing beats the cozy comfort of a steaming bowl of French onion soup on a chilly day! Vegetarians and soup lovers everywhere will fall head over heels for this plant-based version that delivers all the rich, savory flavors you crave without any meat.
Recipe Details
Timing & Servings: Active Time: 50 minutes, Total Time: 1 hour 30 minutes, Serves: 6 people.
Nutrition Profile: Nut-Free, Soy-Free, Vegetarian, Egg-Free.
Nutrition Facts (per serving): 356 Calories, 15g Fat, 40g Carbs, 12g Protein.
Ingredients You’ll Need
Extra-virgin olive oil: You’ll need 3 tablespoons total, but we’ll divide it up as we go. This adds such wonderful flavor and helps those onions get perfectly caramelized!
Sweet onions: 4 medium onions sliced thin will give you about 8 cups. Sweet onions are perfect here because they get so beautifully golden and jammy when cooked low and slow.
Shallots: 2 large shallots sliced thin add an extra layer of oniony goodness. They’re like onions’ fancy cousin and bring such depth to the soup!
Fresh thyme: 1 tablespoon chopped up fresh thyme makes everything smell amazing. If you only have dried thyme, use 1 teaspoon instead.
Salt and pepper: ¾ teaspoon salt and ¼ teaspoon ground pepper to season everything perfectly.
Bay leaf: Just 1 bay leaf adds that subtle earthy flavor that makes all the difference.
All-purpose flour: 2 tablespoons help thicken the soup and give it that perfect consistency.
Dry white wine: ½ cup adds amazing depth of flavor. You can use whatever white wine you’d drink!
Vegetarian Worcestershire sauce: 1 teaspoon brings that umami punch that makes this soup so satisfying.
Vegetable or mushroom broth: 8 cups of lower-sodium broth forms the base. Mushroom broth gives an extra earthy flavor that’s really nice!
Crusty whole-wheat bread: 6 slices become the perfect cheesy topping. Any crusty bread works great here.
Swiss or Gruyère cheese: 1¼ cups shredded cheese creates that gorgeous bubbly top we all love.
How to Make Vegetarian French Onion Soup
Step 1: Heat 2 tablespoons of oil in your large Dutch oven over medium heat. Add the onions, shallots, thyme, salt, pepper, and bay leaf. Stir everything together and let it cook for 40 to 45 minutes, stirring often. You want those onions super tender and beautifully darkened!
Step 2: Stir in the flour and cook for about 1 minute, stirring constantly. The flour should get well mixed in and slightly darkened. Then add the wine and Worcestershire sauce. Scrape up any brown bits from the bottom – that’s pure flavor gold!
Step 3: Pour in the broth and bring everything to a boil over high heat. Once it’s bubbling, turn the heat down to low and let it simmer for 20 to 30 minutes. Stir it now and then until it reduces slightly.
Step 4: While the soup simmers, preheat your oven to 400°F. Line a baking sheet with foil and brush one side of each bread slice with the remaining tablespoon of oil. Put them oil-side up on the baking sheet and toast for about 10 minutes. Keep the oven on!
Step 5: Remove that bay leaf from the soup and toss it out. Place 6 ovenproof soup bowls on a clean baking sheet. Divide the soup between the bowls, then top each with a piece of toast and sprinkle with cheese.
Step 6: Pop those bowls back in the 400°F oven for about 10 minutes until the cheese is melted, bubbling, and golden brown. Serve right away while it’s hot and bubbly!
Easy and Quick Vegetarian French Onion Soup Version
Want to speed things up? You can use 6 cups of pre-caramelized onions from the store! Just sauté them with the shallots and thyme for 10 minutes instead of the full 45. Skip right to adding the flour and you’ll have soup ready in about 45 minutes total. It’s still absolutely delicious!
Serving Ideas
This hearty soup is practically a complete meal on its own! Serve it with a crisp green salad with vinaigrette or some roasted vegetables on the side. A glass of the same white wine you used in cooking makes it feel extra special too.
Storage
Store leftover soup in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. You can freeze the soup without the bread and cheese for up to 3 months. Just thaw overnight and add fresh bread and cheese when you’re ready to serve!
Substitutions
No white wine? Use extra broth plus a splash of white wine vinegar. Can’t find vegetarian Worcestershire? Regular soy sauce works in a pinch. Any melty cheese like provolone or even sharp cheddar tastes great instead of Swiss or Gruyère.
Pro Tips
- Patience is key: Don’t rush the onion caramelizing step – that’s where all the flavor magic happens!
- Scrape those bits: Those brown bits on the bottom of the pot are pure flavor, so scrape them up when you add the wine.
- Cheese placement: Put the cheese right to the edges of the toast so it gets nice and bubbly all over.
- Bowl choice: Make sure your soup bowls are truly ovenproof – no plastic handles or decorative elements that might melt!
FAQs
Can I make this soup ahead of time?
You bet! Make the soup base up to 3 days ahead and store it in the fridge. When you’re ready to serve, reheat the soup, ladle it into bowls, add the bread and cheese, then pop it under the broiler for that bubbly top.
What if I don’t have ovenproof bowls?
No worries! Just toast the bread separately, top it with cheese, and broil until bubbly. Then float the cheesy toast on top of the soup in regular bowls. It tastes just as amazing!
Can I use different types of onions?
Sure! Yellow onions work great too, though they won’t be quite as sweet as the sweet onions. Avoid red onions though – they can make the soup look a bit muddy.
Is there a dairy-free version?
Absolutely! Use your favorite melty dairy-free cheese instead of the Swiss or Gruyère. Nutritional yeast sprinkled on top also adds great flavor if you can’t find good dairy-free cheese.
I’d love to hear how your French onion soup turns out! Did you try any fun variations or substitutions? Drop a comment and let me know – I always love hearing about your cooking adventures!
