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–+ servings
Melany

Vegetarian French Onion Soup Delight

Indulge in the comforting flavors of Vegetarian French Onion Soup Delight, a meat-free twist on the classic. Featuring rich caramelized onions, a savory broth, and gooey Gruyère-topped bread, this dish is perfect for cozy dinners or elegant gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: French
Ingredients Method Notes

Ingredients
  

Main Ingredients:
  • Yellow onions or a mix of yellow and red – 3 lbs (about 6 large)
  • Unsalted butter – 4 tbsp
  • Kosher salt – 1 ½ tsp divided
  • Dry white wine or dry vermouth – ½ cup
  • Unsalted vegetarian beef stock – 8 cups
  • Bay leaf – 1
  • Ground black pepper – ½ tsp
  • Brandy or dry sherry – 2 tbsp
For the Toasted Bread:
  • French bread or baguette – 6 slices 1-inch thick
  • Extra-virgin olive oil – 1 ½ tbsp
  • Gruyère cheese grated – 1 ½ cups (about 6 oz)
Optional Garnishes:
  • Fresh basil
  • Grated Parmesan cheese
  • Freshly cracked black pepper

Method
 

 Prepare the Onions:
  1. Halve and peel the onions, then slice each half lengthwise into ¼-inch thick slices.
2. Caramelize the Onions:
  1. In a large Dutch oven or deep pot, melt the butter over medium-high heat.
  2. Add sliced onions and cook, stirring frequently, for about 8 minutes until softened.
  3. Add ½ teaspoon of salt, reduce the heat to medium-low, and continue cooking for 45-60 minutes, stirring occasionally, until the onions are deep golden brown. Add water as needed to prevent sticking.
3. Deglaze the Pot:
  1. Increase heat to medium-high and pour in the wine or vermouth, scraping up any browned bits from the bottom of the pot.
  2. Simmer for 1 minute to reduce slightly.
4. Build the Soup:
  1. Add vegetable stock, bay leaf, black pepper, and the remaining 1 teaspoon of salt to the pot.
  2. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 30 minutes.
  3. Stir in brandy or sherry and adjust seasoning as needed. Remove the bay leaf before serving.
5. Prepare the Toasted Bread:
  1. Preheat oven to 450°F. Brush both sides of bread slices with olive oil and place on a baking sheet.
  2. Toast in the oven for 5-7 minutes until golden brown. Flip, sprinkle Gruyère cheese on top, and toast for another 2-3 minutes until melted.
6. Serve and Garnish:
  1. Ladle soup into bowls, top with a slice of cheesy bread, and garnish with fresh basil or Parmesan.
  2. Serve immediately and enjoy the comforting flavors.

Notes

  • For a vegan version, substitute butter with plant-based margarine and Gruyère with a dairy-free alternative.
  • To make the soup alcohol-free, replace wine and brandy with additional vegetable stock.
  • Adjust thickness by simmering longer or adding more stock.

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