A completely vegetarian & simple recipe you can whip up without splurging. Traditionally, French Onion Soup requires a slice of baguette with Gruyere Cheese melted over it. If you don’t have a baguette, there’s no harm in using a slice of whole wheat bread like I did. To make it vegan friendly, substitute the cheese with soy cheese.
French Onion Soup
- 1 yellow onion, sliced thickly
- 5-6 cups of water
- 2 tbsp of vegetable base (Better Than Bouillon)
- Gruyère cheese
- French baguette or slices of whole wheat bread
- Worcestershire sauce (vegan/vegetarian versions are available)
- 2 tsp of French thyme
- 3 cloves of garlic, minced
- 2 tbsp of vegetable or olive oil
- 1/2 tbsp of sugar
- 1 Bay Leaf
- 1/2 Cup of sherry, cider, or dry white wine (optional)
- Salt & white pepper to taste
- Carrots, Mushrooms, Squash, &/or zucchini optional for a vegetable medley
- 1. In a large saucepan, heat (on medium) half of the oil until warm. Add the garlic in first & stir until golden. Then add the onions, caramelizing.
- 2. Sprinkle Gruyère over slices of bread & toast in a toaster oven until bread is crisp & cheese has completely melted & hardened.
- 3. Add water, cider (if desired), & vegetable base. Bring to a boil on medium heat, then add the bay leaf, sugar, & thyme.
- 4. Stir gently, taste test your soup after bringing your soup to a simmer by reducing the heat, & add desired drops of Worcestershire sauce, salt, & pepper.
- 5. Ladle your soup in a bowl & add your slice of bread with melted cheese on top.
- If you want to be more traditional & have ramekins, preheat your oven to 350 degrees. Ladle the soup in the ramekins, add the slices of baguette in the ramekins, 1 slice per ramekin, & sprinkle Gruyère over the bread. Bake until the cheese browns; roughly 10-12 minutes.