EASY VEGETARIAN FRENCH ONION SOUP
Make and share this Easy Vegetarian French Onion Soup recipe from Food.com.
Provided by JoelleR
Categories Onions
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil over medium high heat in stock pot and add sliced onions.
- Cook covered so as to not brown onions, stirring occasionally until almost fully cooked (about 10 minutes).
- Add broth, wine, Gravy Master, and pepper and bring to boil.
- Reduce to low and simmer about 30 minutes.
- Top hot soup with cheese. (Optional).
Nutrition Facts : Calories 101.9, Fat 6.8, SaturatedFat 1, Sodium 3.9, Carbohydrate 7.4, Fiber 1.3, Sugar 3.3, Protein 0.8
VEGETARIAN ONION SOUP
When my daughter converted to vegetarianism she really missed winters with French Onion soup-here's a version she really enjoys!
Provided by Diana Adcock
Categories Cheese
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepot or soup pot melt the butter over medium heat.
- Add the onions and pepper stirring to coat the onions.
- Continue to cook for 30 minutes, stirring often.
- Add the wine and stir for 3 minutes, deglazing the pot.
- Bring to a boil and add the water, parsley, soy sauce, thyme, bay leaves and cloves.
- Return to a boil.
- Once a good boil is reached, reduce heat to a medium low simmer and cook for another 30 minutes.
- Remove from heat, cover and let stand for 1 hour.
- Remove the bay leaves and 2 cloves-discard.
- Ladle soup into 4 oven safe bowls or ramekins.
- Place one toast slice on top of each serving and divide cheese evenly on top of toast.
- Place in oven set on broil.
- While watching carefully allow cheese to melt and get bubble and JUST toasted.
- Serve.
VEGETARIAN FRENCH ONION SOUP
This recipe of French onion soup is vegetarian but the flavors are just as bold as the original. By caramelizing the onions, deglazing with white wine, and adding a bit of extra spice--you won't miss the meat. This recipe can also be made vegan with the absence of cheese or introducing a cheese alternative to the top.
Provided by jaclyniicole
Categories European
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Thinly slice onions into half-moon shapes.
- Add canola oil to a pot and place over medium heat (the pot I used holds 8 quarts--but a smaller sized would have worked as well).
- Stir the onions to coat them with the oil.
- Add salt, ground black pepper, and red pepper flakes.
- Stir occasionally for 20 minutes.
- Deglaze pan with white wine and cook for another 10 minutes.
- Add 1/4 cup of water at a time if onions begin to stick to the bottom of the pan too often to prevent burning.
- After cooking onions for a total of 30 minutes, add vegetable broth, Gravy Master, minced garlic, and bay leaves.
- Simmer over medium-low heat for 20 to 25 minutes.
- Serve with toasted, cheesy bread. Or not! Either way, I hope you enjoy.
Nutrition Facts : Calories 640.5, Fat 23.1, SaturatedFat 4.5, Sodium 817, Carbohydrate 132.3, Fiber 45.1, Sugar 3.2, Protein 13.6
VEGETARIAN FRENCH ONION SOUP
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
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
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