Vegetarian French Onion Soup
This vegetarian french onion soup is absolutely perfect! Deep flavors, butter, hours of caramelized onions, melted cheese and bread.
Servings: 4
Ingredients
- 5 yellow onions or mix of sweet and yellow, thinly sliced
- 2 tablespoons all-purpose flour
- 1/4 cup unsalted cold butter
- 2 large garlic cloves minced
- Kosher salt and freshly ground black pepper
- 2 sprigs thyme
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- ½ cup white wine
- 4 cups broth we are using vegetable broth
- sourdough baguette slice and sharp cheddar to top each soup
Instructions
- Toss your onions with all-purpose flour.
- In a Dutch oven or deep soup pot, melt butter until glistened on medium heat, and add in your onions. Sweat out for about 15 minutes, tossing periodically, and then add in your garlic.
- Season with salt and pepper. Next, add your thyme, 1 bay leaf, balsamic vinegar, and white wine, and let reduce for 1 minute, until your wine has reduced.
- Caramelize your onions for about 1 hour on medium-low heat, adjusting with a splash of water, mixing, as needed to prevent burning and pick up any fond.
- Once your onion mixture is cooked down, dark brown, and caramelized, add your vegetable broth and stir to combine. Warm and combine all the ingredients at a gentle simmer.
- Preheat your oven to 400 degrees. Scoop your soup into oven-safe bowls, add a slice of bread (you can either pre-toast your bread and then add to let broil with the cheese, or place un-toasted in the broiler with the cheese) then a handful of shredded cheese.
- Broil or bake in the oven for 10 to 15 minutes until bubbly and melted. Top with fresh thyme and fresh cracked pepper.
Nutrition
Calories: 90kcal | Carbohydrates: 20g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 949mg | Potassium: 224mg | Fiber: 3g | Sugar: 8g | Vitamin A: 529IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 1mg