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
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
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.
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
PERFECT VEGETARIAN FRENCH ONION SOUP
This vegetarian French onion soup is extra cheesy, extra delicious, and extra decadent. It's the winter comfort food you deserve! Along with the melty gruyere and crusty baguette on top, there's a Swiss cheese surprise at the bottom of the bowl to make each bite that much better.
Provided by Chelsea Kram - XO&So: Vegetarian Comfort Food
Categories Appetizer Main Course
Number Of Ingredients 17
Steps:
- Heat the olive oil over medium high heat in a large pot. When it's hot, add the sliced onions. Cook and stir often with a wooden spoon until the onions start to soften, about 20 minutes.
- Add the butter and cook for another 20 minutes, continuing to stir every 2-4 minutes. Keep a close eye on your onions that they don't burn. Reduce heat if necessary.
- Add the salt and sugar and continue cooking for another 15 minutes (this is when they'll really start to brown). Once you reach the 12 minute mark, add the chopped garlic.
- Pour in the red wine to deglaze the pan. Using your wooden spoon, scrape the bottom and sides of the pan to get at any caramelized bits. Let cook for a minute or two, or until most of the wine has cooked off.
- Add the vegetable broth, worchestire sauce, bay leaves, thyme, several grinds of black pepper, and just a pinch of cinnamon. Bring to a simmer. Cover and cook for 30 minutes, stirring every couple of minutes.
- While the soup simmers, preheat the oven to 400F. Cut a French baguette into thick slices**, about three per bowl. Spray or brush one side of each slice with olive oil. Place on a tin-foil covered tray. Bake for ten minutes, flipping half way through, or until lightly golden and toasty. Set aside. Keep pan handy for later use.
- Discard the bay leaves from the soup. Taste test the soup and adjust for salt/pepper.Place one slice of Swiss cheese in the bottom of each oven-safe soup bowl before adding the soup. Divide the soup evenly among the bowls.Top with three slices of toasted baguette.
- Sprinkle the cheese on both bowls. Place the bowls on the tin-foil covered tray. Turn your oven to broil and broil the soup for a few minutes, until cheese is very bubbly and slightly golden. Top with more thyme (optional) and pepper, or even more bread for dipping on the side.Serve hot and enjoy. Soup and bowls will be very hot!
Nutrition Facts : Calories 778 kcal, Carbohydrate 56 g, Protein 35 g, Fat 45 g, SaturatedFat 23 g, Cholesterol 122 mg, Sodium 2833 mg, Fiber 8 g, Sugar 26 g, ServingSize 1 serving
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
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