Best 3 Vegetarian French Onion Soup Recipes

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Indulge in the heartwarming goodness of this classic French onion soup, now transformed into a delectable vegetarian delight. This comforting soup boasts a rich, flavorful broth brimming with caramelized onions, savory herbs, and a hint of white wine. Perfectly toasted croutons and a generous layer of melted cheese complete this culinary masterpiece. This article presents two enticing variations of this timeless dish: the original vegetarian French onion soup and a gluten-free version that caters to those with dietary restrictions. Both recipes promise an explosion of flavors that will tantalize your taste buds and leave you craving more. Embrace the versatility of this soup by exploring these two exceptional recipes, and discover how easy it is to create a satisfying and flavorful vegetarian meal that will impress even the most discerning palate.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN FRENCH ONION SOUP



Vegetarian French Onion Soup image

Most French onion soup recipes call for beef stock, but substituting mushroom broth instead creates a surprisingly rich soup, full on flavor - without the meat. Could become a staple recipe in vegetarian or meat-loving households! A long cooking time and savory ingredients mean this soup is pretty darn rich. Add in the toasted baguette slices and all that gooey Gruyere... this soup is definitely the main course. Serve alongside a crisp, green salad.

Provided by Erin Marie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 2h30m

Yield 4

Number Of Ingredients 18

2 tablespoons salted butter
2 tablespoons olive oil
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
2 teaspoons kosher salt
1 teaspoon white sugar
4 cups mushroom broth (such as Pacific Foods™)
⅔ cup fino dry sherry
1 tablespoon vegan Worcestershire sauce (such as The Wizard's)
2 teaspoons dried parsley
2 teaspoons herbes de Provence
2 bay leaves
1 tablespoon balsamic vinegar
1 (1 ounce) piece Parmesan cheese rind
salt and ground black pepper to taste
8 French baguette slices
¾ cup grated Gruyere cheese
½ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 477.6 calories, Carbohydrate 36.5 g, Cholesterol 56.1 mg, Fat 25.9 g, Fiber 3.4 g, Protein 21.1 g, SaturatedFat 12.4 g, Sodium 1908.2 mg, Sugar 10.5 g

VEGETARIAN FRENCH ONION SOUP WITH MUSHROOMS



Vegetarian French Onion Soup with Mushrooms image

Searching for a vegetarian version of the classic soup? Try our take featuring mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 9

3/4 stick unsalted butter
2 large onions, peeled, halved, and thinly sliced (about 4 cups)
2 bunches scallions, white and light-green parts coarsely chopped (about 3/4 cup), dark-green tops thinly sliced
4 sprigs thyme, plus leaves for serving
1 dried bay leaf
12 ounces cremini mushrooms, coarsely chopped
Coarse salt and freshly ground pepper
4 1 1/4-inch-thick slices sourdough bread
1 1/2 cups shredded Gruyere (about 4 ounces)

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



Vegetarian Stout French Onion Soup image

I love Irish stout stew and French onion soup. Plus my wife is a vegetarian. So I came up with this infusion that is, in my opinion, amazing! Portobello mushrooms replace cubed beef, and it is all topped off with a Swiss cheese-crusted slice of artisan bread, French onion-soup style. Serve with a frosty stout and enjoy! Happy St. Patrick's Day!

Provided by Matthieu Duquette

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 1h30m

Yield 4

Number Of Ingredients 18

2 portobello mushroom caps, cubed
2 tablespoons all-purpose flour
1 tablespoon olive oil
2 potatoes, cubed
2 carrots, sliced
1 onion, sliced
3 cloves garlic, minced
4 sprigs fresh rosemary
20 fluid ounces stout beer
1 ½ cups vegetable broth
½ (6 ounce) can tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 ½ teaspoons cold water
1 ½ teaspoons cornstarch
4 slices French bread
½ cup shredded Swiss cheese

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.

Nutrition Facts : Calories 399.2 calories, Carbohydrate 60.4 g, Cholesterol 12.4 mg, Fat 8.4 g, Fiber 6.8 g, Protein 13.8 g, SaturatedFat 3.1 g, Sodium 1195 mg, Sugar 9.4 g

Tips:

  • For a richer flavor, use a combination of beef and vegetable broth.
  • To make the soup ahead of time, prepare it up to the point of adding the bread and cheese. Store the soup in the refrigerator for up to 3 days, or freeze it for up to 3 months. When you're ready to serve, thaw the soup in the refrigerator overnight or at room temperature for several hours. Then, reheat the soup over medium heat until warmed through. Add the bread and cheese and bake until the cheese is melted and bubbly.
  • If you don't have any white wine on hand, you can substitute chicken broth or water.
  • For a gluten-free version of this soup, use gluten-free bread or croutons.
  • To make the soup vegan, omit the butter and cheese. You can also use vegetable broth instead of beef broth.

Conclusion:

This vegetarian French onion soup is a delicious and comforting dish that is perfect for a cold winter day. The soup is made with caramelized onions, vegetable broth, white wine, and herbs. It is then topped with bread and cheese and baked until the cheese is melted and bubbly. This soup is sure to please everyone at your table.

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