This vegetarian take on the classic French Onion Soup features deeply caramelized onions, a flavorful vegetable broth enriched with herbs and a splash of white wine, and is finished with crusty bread and gooey melted Gruyère or Swiss cheese. It’s rich, satisfying, and perfect for cozy evenings.
Yields4 ServingsPrep Time20 minsCook Time55 minsTotal Time1 hr 15 mins
For the Soup
4large yellow onions, thinly sliced
2tbspolive oil
2tbspunsalted butter
1tspsugar
3clovesgarlic, minced
1tbspall-purpose flour (optional, for thickening)
½cupdry white wine (optional, can substitute with more broth)
6cupshigh-quality vegetable broth
2tspfresh thyme leaves (or 1 tsp dried)
1bay leaf
Salt and freshly ground black pepper, to taste
For the Topping
4slices French baguette (1-inch thick)
1olive oil
1cupgrated Gruyère, Swiss, or a vegetarian-friendly cheese that melts well
Caramelize the Onions
1
In a large Dutch oven or soup pot, heat olive oil and butter over medium heat. Add sliced onions and stir to coat. Cook slowly, stirring occasionally, for about 25–30 minutes until onions are golden brown and deeply caramelized. Add sugar halfway through to aid browning.
Add Garlic and Deglaze
2
Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle in flour and stir for another minute (optional, helps thicken slightly). Pour in white wine to deglaze the pot, scraping any browned bits off the bottom. Simmer for 2–3 minutes.
Simmer the Soup
3
Add vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20–25 minutes. Season with salt and black pepper to taste. Remove bay leaf before serving.
Prepare the Bread
4
Preheat your oven to 400°F (200°C). Brush the baguette slices with olive oil and place on a baking sheet. Toast for 5–7 minutes until golden and crisp. Remove and top with shredded cheese.
Assemble & Broil
5
Ladle hot soup into oven-safe bowls. Top each with a cheesy toast slice. Place bowls under the broiler for 2–4 minutes, until cheese is bubbly and golden.
Serving Suggestions
6
Pair with a crisp green salad or a glass of dry white wine like Sauvignon Blanc. A touch of cracked black pepper and fresh thyme on top makes for a perfect garnish.
Substitutions & Tips
7
Use vegan cheese and olive oil only for a vegan version.
If you don’t have oven-safe bowls, melt the cheese on the toast separately and add it to the soup.
For a deeper umami flavor, add a splash of soy sauce or a teaspoon of miso paste
Ingredients
For the Soup
4large yellow onions, thinly sliced
2tbspolive oil
2tbspunsalted butter
1tspsugar
3clovesgarlic, minced
1tbspall-purpose flour (optional, for thickening)
½cupdry white wine (optional, can substitute with more broth)
6cupshigh-quality vegetable broth
2tspfresh thyme leaves (or 1 tsp dried)
1bay leaf
Salt and freshly ground black pepper, to taste
For the Topping
4slices French baguette (1-inch thick)
1olive oil
1cupgrated Gruyère, Swiss, or a vegetarian-friendly cheese that melts well
Directions
Caramelize the Onions
1
In a large Dutch oven or soup pot, heat olive oil and butter over medium heat. Add sliced onions and stir to coat. Cook slowly, stirring occasionally, for about 25–30 minutes until onions are golden brown and deeply caramelized. Add sugar halfway through to aid browning.
Add Garlic and Deglaze
2
Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle in flour and stir for another minute (optional, helps thicken slightly). Pour in white wine to deglaze the pot, scraping any browned bits off the bottom. Simmer for 2–3 minutes.
Simmer the Soup
3
Add vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20–25 minutes. Season with salt and black pepper to taste. Remove bay leaf before serving.
Prepare the Bread
4
Preheat your oven to 400°F (200°C). Brush the baguette slices with olive oil and place on a baking sheet. Toast for 5–7 minutes until golden and crisp. Remove and top with shredded cheese.
Assemble & Broil
5
Ladle hot soup into oven-safe bowls. Top each with a cheesy toast slice. Place bowls under the broiler for 2–4 minutes, until cheese is bubbly and golden.
Serving Suggestions
6
Pair with a crisp green salad or a glass of dry white wine like Sauvignon Blanc. A touch of cracked black pepper and fresh thyme on top makes for a perfect garnish.
Substitutions & Tips
7
Use vegan cheese and olive oil only for a vegan version.
If you don’t have oven-safe bowls, melt the cheese on the toast separately and add it to the soup.
For a deeper umami flavor, add a splash of soy sauce or a teaspoon of miso paste
