Easy Vegetarian French Onion Soup Recipes

VEGETARIAN FRENCH ONION SOUP

Steps:

• Deglaze the pot by stirring in the red wine and use a wooden spoon to scrap any bits and flavor from the sides and bottom of the pot. Stir in the veggie broth, worchestire sauce, bay leaves, thyme, and black pepper. Bring the mixture to a simmer, cover, and cook for 30 minutes. Stir every few minutes.
• Pre-heat the oven to 400 degrees F. Brush or spray the slices of bread with oil or cooking spray and place on a baking sheet. Toast for 10 minutes, flipping halfway through. You want the bread to be lightly toasted. Once done, set aside.
• Season soup to taste with additional salt and pepper as needed. Ladle the soup into oven proof bowls, top with the toasted bread, and even sprinkle the cheese across the 4 bowls. Place the bowls on a large baking tray and broil in the oven until the cheese is melted and bubbling around the sides.**
• Serve immediately and ENJOY!

VEGETARIAN FRENCH ONION SOUP

Steps:

• Melt butter and olive oil in a pot over medium heat. Add red onions and sweet onions; sprinkle with kosher salt and sugar. Cook, stirring frequently, until onions are very tender and caramelized, about 45 minutes.
• Pour mushroom broth, sherry, Worcestershire sauce, parsley, herbes de Provence, and bay leaves into onion mixture. Bring to a simmer and cook over medium-low heat for 45 to 60 minutes.
• Reduce heat to low and remove bay leaves. Pour balsamic vinegar into soup and adjust seasoning. Mix well.
• Place Parmesan cheese rind in the center of the pot and submerge, but do not stir. Cook soup for an additional 20 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange bread slices on a baking sheet.
• Broil bread slices in the preheated oven for 2 to 3 minutes per side. Remove from the oven and set aside.
• Carefully remove cheese rind from the pot and discard.
• Fill 4 oven-safe bowls evenly with soup and sprinkle each with a light layer of grated Gruyere cheese and Parmesan cheese. Top each with 2 bread slices and sprinkle each with remaining Gruyere cheese and Parmesan cheese. Place bowls on a baking sheet.
• Broil soup in the preheated oven until cheese is browned and bubbling, 3 to 5 minutes.

VEGAN FRENCH ONION SOUP

Steps:

• In a Dutch oven, heat 4 tablespoons oil over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add mushrooms, garlic, balsamic vinegar and soy sauce; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 30 minutes. Uncover and let simmer for another 30 minutes., Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

VEGETARIAN FRENCH ONION SOUP WITH MUSHROOMS

Steps:

• Melt butter in a medium pot over medium-high heat. Add onions, chopped scallions, thyme sprigs, and bay leaf. Cook, stirring frequently and gradually lowering heat to prevent scorching, until onions are soft and golden brown, about 20 minutes. Stir in mushrooms; season with salt and pepper. Cook, stirring occasionally and scraping browned bits from bottom of pan, until mushrooms have released most of their moisture, about 15 minutes. Stir in 4 cups water and bring to a boil; reduce heat and simmer 5 minutes. Discard thyme sprigs and bay leaf; season with salt and pepper.
• Preheat broiler with rack 6 inches from heating element. Divide soup among 4 ovenproof bowls. Top each with a bread slice; sprinkle with cheese. Broil until cheese is melted and golden brown in spots, 2 to 3 minutes. Sprinkle with thyme leaves and scallion tops.

VEGETARIAN FRENCH ONION SOUP

Steps:

• Finish the soup: Stir in the Worcestershire sauce and balsamic vinegar. Scoop out the thyme stems and bay leaves and discard them.
• Meanwhile, preheat the broiler. Set the oven rack to the top, closest to the broiler, and turn the broiler on high. Line a large, rimmed baking sheet with aluminum foil. Arrange six oven-safe bowls or soup crocks on the baking sheet.

EASY VEGETARIAN FRENCH ONION SOUP

Steps:

• Heat olive oil over medium high heat in stock pot and add sliced onions.
• Cook covered so as to not brown onions, stirring occasionally until almost fully cooked (about 10 minutes).
• Add broth, wine, Gravy Master, and pepper and bring to boil.
• Reduce to low and simmer about 30 minutes.
• Top hot soup with cheese. (Optional).

VEGETARIAN ONION SOUP

Steps:

• In a large saucepot or soup pot melt the butter over medium heat.
• Add the onions and pepper stirring to coat the onions.
• Continue to cook for 30 minutes, stirring often.
• Add the wine and stir for 3 minutes, deglazing the pot.
• Bring to a boil and add the water, parsley, soy sauce, thyme, bay leaves and cloves.
• Return to a boil.
• Once a good boil is reached, reduce heat to a medium low simmer and cook for another 30 minutes.
• Remove from heat, cover and let stand for 1 hour.
• Remove the bay leaves and 2 cloves-discard.
• Ladle soup into 4 oven safe bowls or ramekins.
• Place one toast slice on top of each serving and divide cheese evenly on top of toast.
• Place in oven set on broil.
• While watching carefully allow cheese to melt and get bubble and JUST toasted.
• Serve.

VEGETARIAN STOUT FRENCH ONION SOUP

Steps:

• Toss mushrooms and flour together in a bowl until coated.
• Heat olive oil in a large skillet over medium heat; cook and stir coated mushrooms until browned, 5 to 10 minutes.
• Combine potatoes, carrots, onion, garlic, and rosemary in a large stockpot; top with cooked mushrooms. Stir beer, vegetable broth, tomato paste, Worcestershire sauce, salt, and pepper into vegetable mixture. Cover stockpot and cook over medium-high heat until vegetables are tender and soup flavors have blended, about 1 hour.
• Whisk water and cornstarch together in a bowl until dissolved; stir into soup until thickened, about 3 minutes.
• Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
• Arrange bread slices on a baking sheet and sprinkle Swiss cheese over each slice.
• Broil bread in the preheated oven until cheese is melted and golden, about 1 minute.
• Ladle soup into bowls using a slotted ladle; top each with a bread slice. Ladle broth over bread until saturated.