VEGETARIAN FRENCH ONION SOUP
An easy and delicious VEGETARIAN French Onion Soup that's vegan friendly and SO so good on cold winter nights!
Provided by Brita Britnell
Categories dinner
Time 1h25m
Number Of Ingredients 14
Steps:
- Deglaze the pot by stirring in the red wine and use a wooden spoon to scrap any bits and flavor from the sides and bottom of the pot. Stir in the veggie broth, worchestire sauce, bay leaves, thyme, and black pepper. Bring the mixture to a simmer, cover, and cook for 30 minutes. Stir every few minutes.
- Pre-heat the oven to 400 degrees F. Brush or spray the slices of bread with oil or cooking spray and place on a baking sheet. Toast for 10 minutes, flipping halfway through. You want the bread to be lightly toasted. Once done, set aside.
- Season soup to taste with additional salt and pepper as needed. Ladle the soup into oven proof bowls, top with the toasted bread, and even sprinkle the cheese across the 4 bowls. Place the bowls on a large baking tray and broil in the oven until the cheese is melted and bubbling around the sides.**
- Serve immediately and ENJOY!
Nutrition Facts : ServingSize one bowl, Calories 588 calories, Sugar 15.7 g, Sodium 2642.4 mg, Fat 30 g, SaturatedFat 11.1 g, TransFat 0 g, Carbohydrate 63.4 g, Fiber 5.2 g, Protein 18.1 g, Cholesterol 45 mg
VEGAN FRENCH ONION SOUP
This vegan French onion soup uses a few unconventional ingredients to create umami. If you cook vegan foods regularly, keep a jar of dried mushrooms in your pantry and add to soups, stocks and casseroles to add a savory, earthy note to your dishes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 2h15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat 4 tablespoons oil over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add mushrooms, garlic, balsamic vinegar and soy sauce; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 30 minutes. Uncover and let simmer for another 30 minutes., Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
Nutrition Facts : Calories 218 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 827mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.
CLASSIC ONION SOUP
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees F.
- Melt butter in a large saucepan over low heat, add onions and cook slowly, stirring occasionally, until onions are golden and tender, about 20 minutes. Add vegetable stock, salt and pepper to taste, and simmer for about 15 minutes. Stir in dry sherry or cognac.
- Rub garlic clove on each piece sliced bread and toast on a baking sheet until both sides are golden.
- Place bread in a casserole or in 6 individual ovenproof, bowls and ladle onion soup over top. Top with a mixture of Gruyere and Parmesan and place casserole or individual bowls under the broiler and to melt cheese and slightly brown top.
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
From the January 2006 issue of The Vegetarian Times. You can't tell this version from the traditional one. It has only 10.5g of fat and an amazing flavor.
Provided by CgyVegan
Categories Onions
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter and oil in heavy, large saucepan over medium heat. Add onions, garlic and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.
- Stir in flour, and cook 3 to 4 minutes, stirring constantly. Blend in broth, sherry and mustard. Cover, and simmer 15 minutes, stirring occasionally. Stir in sherry vinegar.
- Preheat broiler, ladle soup into six heat-proof bowls. Top each with slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1 to 2 minutes. Serve hot.
Nutrition Facts : Calories 375.9, Fat 9.5, SaturatedFat 3.8, Cholesterol 16.6, Sodium 640.7, Carbohydrate 50.1, Fiber 3.8, Sugar 6.1, Protein 10.8
SIMPLE VEGAN ONION SOUP
This is a simple vegan version of the classic French Onion soup. I like it with a lot of onions and low-sodium, strong pepper taste.
Provided by yummysb
Categories Onions
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute onions and garlic until browned in non-stick pan or with spray.
- Deglaze with sherry and then combine all ingredients and bring to boil.
- Simmer on low heat for 30 minutes or until onions are very tender :).
Nutrition Facts : Calories 150.6, Fat 0.4, SaturatedFat 0.1, Sodium 9, Carbohydrate 22.1, Fiber 2.5, Sugar 7.5, Protein 2.3
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
More about "vegetarian classic onion soup food"
VEGETARIAN FRENCH ONION SOUP – A COUPLE COOKS
From acouplecooks.com
5/5 (3)Total Time 1 hr 20 minsCategory Main DishCalories 400 per serving
- Thinly slice the onions about 1/8-inch thick (we used a French cut by slicing stem to root; go to minute 1:40 of the linked video for a tutorial). In a soup pot, heat the butter over medium high heat. Add the onions and sauté for 8 to 10 minutes, stirring often, until very soft and just starting to brown on the bottom. Reduce to medium-low heat and stir in the kosher salt. Cook for 40 to 45 minutes, stirring every 5 to 10 minutes and adjusting the heat so they continue to cook slowly without burning. The onions will change from raw to golden to light brown to very dark brown, and reduce in volume by about 1/4. (Make ahead tip: Make the caramelized onions in advance and refrigerate until ready to make the soup. Reheat in a pan and go to step 3.)
- Slice the mushrooms. Wash and cut the carrot in half length-wise, then into large chunks. Cut the celery into large pieces. Smash and peel the garlic. In a second pot, heat the butter over medium heat. Add the mushrooms and sauté until browned, about 6 to 7 minutes. Add 8 cups water, kosher salt, vegetables, tomato paste, garlic powder, onion powder, and Worcestershire sauce. Bring to a boil and simmer for 30 minutes. (Make ahead: Make the broth in advance and refrigerate until serving. Then warm before proceeding to Step 3.)
- When onions are very reduced and dark brown, stir in the sherry and deglaze the pan by scrape all the bits off the bottom of the pan. Sprinkle with the flour and stir until the onions are coated. Strain the homemade broth into the onions (discarding the vegetables). Add the remaining 1 cup water and bring to a simmer for 2 minutes.
- Place the soup into 6 oven-safe small bowls or ramekins. Preheat a broiler to high or an oven to 400 degrees Fahrenheit. Top with bread slices (about 1/2-inch thick), 1 slice Swiss or Gruyere cheese, and 1 tablespoon grated Parmesan per bowl. Broil 1 to 3 minutes (or bake for 20 minutes) until the cheese is melted and browned. Place on a plate and serve immediately, taking care since the bowls are very hot.
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