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Deeply Savory Vegetarian French Onion Soup Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 4 large yellow onions (about 2 lbs / 900 g), thinly sliced
  • 3 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1 tbsp all-purpose flour
  • ½ cup dry white wine or sherry (optional)
  • 4 cups vegetable broth
  • 1 tbsp soy sauce
  • 1 tsp white miso paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper
  • 8 (½-inch thick) baguette slices
  • 1 cup shredded Gruyère cheese

Method
 

  1. Melt butter in a large pot over medium heat. Add onions and a pinch of salt. Cook, stirring occasionally, on medium-low until deeply golden and reduced, 45 to 60 minutes.
  2. Stir in garlic and cook 1 minute. Sprinkle flour, stir 1 minute. Add wine if using, scrape up browned bits. Add broth, soy sauce, miso, thyme, and bay leaf. Whisk until miso dissolves. Simmer 20 minutes. Remove bay leaf, season with salt and pepper.
  3. Meanwhile, heat oven to 400°F (200°C). Brush baguette slices with oil, arrange on a sheet, and toast 8 to 10 minutes until crisp.
  4. Ladle soup into ovenproof bowls. Top each with 2 toast slices and a generous handful of cheese.
  5. Switch oven to broil. Place bowls on a baking sheet and broil 2 to 4 minutes until cheese is bubbly and golden in spots. Serve hot.

Notes

Cluster the bowls close together under the broiler so the cheese melts and browns evenly. If the bowls are very full, set the baking sheet on a lower rack to avoid scorching the cheese before the soup heats through.