Vegetarian French Onion Soup Recipe
This savory soup is as flavorful as it is comforting. This easy recipe combines caramelized onions in a rich red wine infused broth and is topped with crusty french bread and melted mozzarella cheese. Bon Appetit!
Ingredients
- 2 large yellow onions, sliced thinly
- 4 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp sugar
- 1 tsp salt
- freshly ground black pepper, to taste
- 4 fresh garlic cloves, minced
- 8 cups vegetable broth
- ½ cup red wine or use the same amount of vegetable broth
- 1 ½ tsp Worcestershire sauce
- 1 sprig of fresh thyme or ¼ tsp of dried thyme
- 2 bay leaves
- 6 slices of French bread
- 1 cup shredded Gruyere or mozzarella cheese
- grated Parmesan cheese optional
Instructions
- Heat olive oil over medium heat in a large soup pot. Add the sliced onions and cook until they start to soften, around 20 minutes, stirring regularly to avoid burning.
- Once the onions start to caramelize, add the butter and continue to caramelize and brown them, stirring often, for around 15 minutes more.
- Add the salt and sugar and continue cooking for around 10 minutes more, until onions are well browned, but not burnt. Add garlic and cook until fragrant, around 1 minute.
- Add the wine (or vegetable broth if you don't want to use wine) and scrape the bits of onion from the pan, combining well.
- Add the vegetable broth, Worcestershire sauce, thyme, black pepper and bay leaves. Simmer for around 20 minutes, covered.
- While the soup is simmering, preheat the oven to 350°F. Brush the slices of bread with olive oil and place in a baking sheet. Toast in the oven for around 10 minutes, flipping the bread at the 5 minute mark.
- Once the soup is done, serve in oven proof bowls, top with a toasted bread slice, and sprinkle the shredded cheese on top. Place the bowls in a baking sheet, and broil until cheese is melted and bubbling.
- Serve immediately and top with a dash of grated Parmesan cheese, if desired.