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French Onion Soup

  • Author: Tiffany Bui |
  • Total Time: 165
  • Yield: 8 1x
  • Diet: Vegetarian



Caramelizing Onions

  • 2 Tbsp canola, safflower, or grapeseed oil
  • 4 pounds white or yellow onions, peeled & sliced to roughly 0.5″ thickness (roughly 56 large onions)
  • 1/4 tsp baking soda
  • 1 Tbsp water
  • 1 tsp Kosher salt


  • 2 Tbsp ghee or salted butter
  • 5 cloves of garlic, crushed
  • 2 cups enoki or crimini mushroom, roughly chopped
  • 1 Tbsp herbs de Provence
  • 3 tsp thyme, stemmed
  • 3 Bay leaves
  • 1 Tbsp Worcestershire sauce
  • 1 cup dry white wine (or Riesling), cooking sherry, or light beer
  • 10 cups water
  • 2 Tbsp of concentrated vegetable stock (such as Better Than Bouillon)
  • Salt & pepper to taste


  • 1 Tbsp butter
  • Gruyère cheese, sliced to roughly 1/2″ thickness
  • Sourdough bread or baguette, sliced to fit ramekins


  1. In a Dutch oven, heat up oil on medium-low heat. In a separate bowl, combine salt, baking soda, & water.
  2. Add onions to Dutch oven & add the baking soda, salt, & water mixture. Cook for about 15 minutes until onions are golden brown & very soft, stirring constantly. Be careful not to burn the onions!
  3. Preheat your oven to 400ºF/205ºC.
  4. In your Dutch oven, add ghee, garlic, mushrooms, parsley, thyme, & herbs de Provence. Increase the heat to medium. Cook for about a minute or two before adding Worcestershire sauce. Stir for about 5 minutes. Add wine to de-glaze your pot & allow soup to come to a boil.
  5. Slice bread proportionately to the size of your ramekins. Butter the bread & set aside. You can lightly toast the bread before buttering it.
  6. Return to the Dutch oven & add water & vegetable bouillon. Toss in bay leaves. Stir occasionally & bring to a boil.
  7. Bring your soup to a simmer by reducing the heat to low. Add salt & pepper to taste. Cover your Dutch oven with a lid, but leave the lid slightly ajar, & cook on low for about 1 hour.
  8. Place your ramekins on a large baking sheet. Ladle your soup in the ramekins, leaving enough room for the bread. Add slices of cheese on top to cover ramekin completely. Top each ramekin with a bit of pepper.
  9. Load the ramekins on the baking sheet into the oven & bake for 10 minutes. Switch the oven to broiler & broil on high for about 5 minutes until cheese has melted & browned a little on bread.
  10. Remove soup from the oven. Sprinkle thyme on top of the soup & serve.


  • You can use vegetable stock instead of the concentrated base. You can also use Vegemite or Marmite since they’re both concentrated yeast!
  • Use fresh thyme! You can wash the sprigs & leave them in your soup whole, but be sure to pull them out before serving them.
  • Prep Time: 15
  • Cook Time: 150
  • Category: Soup
  • Method: Stove-Top, Baked, Broiled
  • Cuisine: French


  • Serving Size: 8
  • Calories: 370
  • Sugar: 5
  • Fat: 17
  • Saturated Fat: 8
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 36
  • Protein: 15
  • Cholesterol: 39

Keywords: French, french onion soup, soups, onion, vegetarian, mains, baked, broiled, vegetarian, recipes