There are certain dishes that were sacrificed when I transitioned into a vegetarian. I knew French Onion Soup would be on the list of beloved entrees I would depart with due to it’s beef broth content. I don’t know why I didn’t think of substituting the broth sooner and creating a Vegetarian French Onion Soup, one I could indulge in without the guilt.
This past Friday I was dreaming of the South of France. I was wishing I could be there cuddled up to a big hot bowl of something fancy and delicious. I decided to take these fantasies and bring them as close to reality as I could. Maybe I wasn’t going to teleport to the South of France, but it couldn’t stop me from making the most beautiful decadent beyond my wildest dreams bowl of Vegetarian French Onion Soup!
This bowl of soup is perfect for the cold weather. It’s an ideal Valentine’s day meal for you and your love. Excellent when it’s raining outside. Out of this world gratifying. I can go on and on. My family and I went crazy for it, and don’t have to sacrifice anything because this version is meatless. Yippppeeee!
Ingredients for Vegetarian French Onion Soup:
- 4 – 5 large onions (sliced into 1/8 inch strips)
- 1 stick salted butter
- 2 tablespoons olive oil
- 1 tablespoon dark brown sugar
- 1/3 tablespoon salt
- 3 cloves garlic (coarsely chopped)
- 1 bay leaf
- 1/2 cup dry white wine (I used Pinot Grigio)
- 3 tablespoons all purpose flour
- 8 cups vegetable broth
- 2 sprigs thyme
- toasted bread
- 2 cups gruyere cheese (grated)
- Slice onions
- In a large dutch oven or sauce pan over an medium flame melt butter and add in olive oil.
- Add in onion slices and sauté for 15 minutes, then add in brown sugar and salt. Mix to combine. Continue sautéing the onions for an additional 20 minutes, stirring occasionally.
- Sprinkle in the chopped garlic and a bay leaf. Mix to combine. Cook for another 5 minutes.
- Pour in white wine and cook for about 7 minutes or until wine evaporates.
- Drizzle flour over onions and mix to combine completely. Cook coated onions for 7 to 10 minutes stirring constantly.
- Add in vegetable broth and thyme. Allow the soup to come to a boil, then reduce the heat and simmer for a half an hour.
- While soup is simmering. Toast 1 inch thick slices of bread. I used my own sourdough, but you can also use french bread.
- Preheat oven to 425 degrees fahrenheit.
- Laddle soup into ovenproof bowls. Top with toasted bread and 1/2 cup (depends on how much cheese you want) gruyere cheese.
- Bake until cheese melts and browns about 15 minutes.
- Serve hot and enjoy!