Vegetarian French Onion Soup Au Vin 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 AU VIN WITH JARLSBERG GARLIC TOAST

Steps:

• In a large casserole, heat oil over medium heat. Add onions and cook, stirring occasionally until soft, 5-7 minutes.
• Add garlic and sugar. Continue to cook, stirring often, until onions turn an amber color, 20-25 minutes.
• Stir in flour to coat onions and cook, stirring, 2-3 minutes.
• Gradually add broth, stirring constantly to prevent any lumps from forming.
• Bring to a boil, stirring occasionally, until soup thickens, 5-7 minutes.
• Add wine, salt and pepper. Cover, reduce heat to low, and simmer 5 minutes.
• Make the toasts: Preheat oven to 425*.
• Cut garlic cloves in half. Rub bread slices with garlic.
• Top each bread slice with cheese. Set on an ungreased baking sheet.
• Bake 4-5 minutes until cheese melts.
• To serve: ladle soup into bowls and float Jarlsberg Garlic Toast on top.

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 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.

VEGETARIAN FRENCH ONION SOUP AU VIN

Steps:

• Begin by slicing your onions to the thickness of your preference.
• In a large pot, heat oil over medium heat.
• When oil is hot add onions and cook until soft.
• Add the garlic and sugar and continue to cook. You will need to stir frequently. Continue cooking for approximately 20 minutes or until the onions are an amber color.
• Stir in flour and cook 2-3 minutes while tossing the onions.
• Start to add the broth. You may need to wisk to keep the flour from lumping up.
• Bring to a boil.
• Stir occasionally, watch for soup to thicken. If soup does not thicken appropriately mix approximately another tablespoon of flour with enough water to make a runny paste and whisk into soup.
• Add wine and season with salt and pepper to taste.
• Reduce heat to low setting and cover.
• Let simmer 10 minutes and it will be ready to serve.