Vegetarian Onion Soup
Warm your soul with this rich and comforting Vegetarian Onion Soup, a plant-based twist on the classic French favorite. Slow-caramelized yellow onions create a deeply savory and slightly sweet base, perfectly complemented by aromatic thyme, bay leaves, and a splash of dry white wine. This hearty soup is simmered in robust vegetable stock, ladled into oven-safe bowls, and crowned with toasted baguette slices and a bubbling layer of golden, melty Gruyère cheese. Perfect for cozy dinners or an elegant starter, this vegetarian masterpiece is easy to prepare yet tastes gourmet. Serve it hot, and let every spoonful transport you to a rustic French bistro.
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Recipe Information
Ingredients
- 6 large Yellow onions
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 teaspoon Granulated sugar
- 1 cup Dry white wine
- 6 cups Vegetable stock
- 4 sprigs Thyme
- 2 Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 small loaf French baguette
- 2 cups Gruyère cheese
Instructions
Peel and thinly slice the yellow onions into even half-moons.
In a large heavy-bottomed pot or Dutch oven, melt butter and olive oil over medium heat.
Add the sliced onions and cook, stirring occasionally, for 10 minutes until they soften slightly.
Add granulated sugar and continue to cook, stirring often, for another 20 to 25 minutes until the onions are deeply caramelized and golden brown.
Slice garlic cloves thinly and add them to the pot. Cook for 2 minutes until fragrant.
Pour in the white wine and scrape up any browned bits from the bottom of the pot. Allow it to simmer for 5 minutes to reduce slightly.
Add the vegetable stock, thyme sprigs, bay leaves, salt, and black pepper to the pot. Bring to a gentle simmer over medium-low heat.
Partially cover the pot with a lid and simmer the soup for 20 minutes to let the flavors meld together.
While the soup is simmering, preheat your oven to 400°F (200°C). Slice the baguette into 1-inch-thick rounds and arrange them on a baking sheet.
Toast the baguette slices in the oven for 8 to 10 minutes until golden and crisp.
Grate the Gruyère cheese and set aside.
Once the soup is ready, remove and discard the thyme sprigs and bay leaves.
Ladle the soup into oven-safe bowls and top each serving with a toasted baguette slice and a generous amount of grated Gruyère cheese.
Place the bowls on a baking sheet and broil for 2 to 3 minutes, or until the cheese is bubbly and slightly browned.
Serve the soup hot, garnished with fresh thyme if desired, and enjoy!
Nutrition Facts
Calories |
3118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.3 g | 209% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 8344 mg | 363% | |
| Total Carbohydrate | 261.7 g | 95% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 68.7 g | ||
| Protein | 125.7 g | 251% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 3277 mg | 252% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4480 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
