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
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
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
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
THE BEST VEGETARIAN FRENCH ONION SOUP
Make and share this The Best Vegetarian French Onion Soup recipe from Food.com.
Provided by 3vegkids
Categories Clear Soup
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in a deep pan over medium heat.
- Add onions and sugar and let cook for at least 15 minutes, until onions begin to caramelize.
- Add entire bottle of red wine, and simmer until wine is reduced to about half, about 15 minutes.
- Meanwhile, in a large stockpot, bring 1 L of water to a boil and add the 2 cubes of vegetarian beef flavoured stock.
- Add onions and wine to the stock in the pot, and simmer gently for another 15 or 20 minutes.
- Pour soup into onion soup bowls, top generously with sliced swiss cheese and set under the broiler for 2 minutes, or until cheese is light brown and bubbly.
Nutrition Facts : Calories 197.3, Fat 6.8, SaturatedFat 0.9, Sodium 7.2, Carbohydrate 11.3, Fiber 1, Sugar 4.6, 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
My MIL keeps Kosher but didn't grow up that way - one of her favorite food memories from childhood was having french onion soup with her grandmother on Sundays in downtown St. Louis. I came up with this recipe to help her capture a childhood memory, in the process it has become a family favorite. Enjoy!
Provided by h_metts
Categories Cheese
Time 4h20m
Yield 7-8 quarts, 14-16 serving(s)
Number Of Ingredients 12
Steps:
- In a large saute pan melt the butter and add diced onions, cook until the onions are caramelized.
- In an 8 qt crock pot mix all the ingredients together, put on high and let come to a boil - approximately 3 1/2 hours, then turn down to low and let simmer until ready to eat.
- When ready to eat take sliced bread and put on a baking sheet cover with cheese and melt the cheese on the bread. Serve individual bowls of soup and then put the cheese bread on top of the soup ~ enjoy.
Nutrition Facts : Calories 479.2, Fat 13, SaturatedFat 7.5, Cholesterol 34.4, Sodium 1239.9, Carbohydrate 62.6, Fiber 3.5, Sugar 10.4, Protein 14.8
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