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4.4 from 21 votes

Get the Recipe Incredibly Savory Vegetarian French Onion Soup

Cozy up with a rich, decadent bowl of Vegetarian French Onion Soup. It's just as savory and satisfying as the classic version - you won't miss the beef broth with this umami-loaded, super flavorful broth and everyone's favorite cheesy bread topping.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 40 mins
Servings: 6 servings
Calories: 508 kcal
Course: Soup
Cuisine: French

Ingredients

  • 3 Tablespoons unsalted butter
  • 3 pounds yellow onion thinly sliced (about ⅛ inch)
  • 4 cloves garlic minced
  • 1 Tablespoon fresh thyme roughly chopped
  • 1 bay leaf
  • ¼ cup red wine or vegetable stock
  • 8 cups vegetable stock
  • 1-2 teaspoons Worcestershire sauce  check for vegetarian
  • ½-1 Tablespoon apple cider vinegar
  • salt and pepper to taste
  • 8 lices French bread or baguette about 1 inch slice
  • 2 cups diced bread optional, for croutons
  • Drizzle extra virgin olive oil for bread
  • 1 - 1 ½ cups gruyere cheese shredded*
  • Grated Parmesan cheese*

Instructions

    Cup of Yum
  1. Caramelize Onions: Melt butter in a large stainless steel stock pot over medium-high heat. Add sliced onions and stir to coat with a pinch of salt. Cook, stirring occasionally until softened, for 5-8 minutes. Reduce heat to medium-low and continue to cook onions, stirring occasionally, until they are a deep golden brown and sweet. If the bottom of the pan gets close to burning and becomes too dry, deglaze the pan with 1-2 tablespoons of water, scraping up the brown bits, and continue to cook. The caramelization process will take around 45 minutes to an hour, depending on how thinly you sliced the onions and your temperature. It’s a low and slow process for the best flavor - don’t rush this part.
  2. Once caramelized, add the garlic, thyme, bay leaf, and another generous pinch of salt. Stir to combine. Increase the heat to medium and deglaze the pan with red wine, scraping up any brown bits on the bottom as you do so. Let it simmer for 1-2 minutes.
  3. Add the vegetable stock and bring to a simmer for about 20 minutes. Add another pinch of kosher salt and add freshly ground black pepper to taste. Be sure to taste test and adjust salt levels as needed; the flavor will develop the longer the soup sits and simmers.
  4. Add Worcestershire sauce and apple cider vinegar. Feel free to add a little and increase to taste, if preferred.
  5. While it simmers, prep crostini: Preheat oven to 425°F. Brush both sides of the bread slices with olive oil and place on a baking sheet. If making croutons, toss diced bread with a drizzle of olive oil and place them on the baking sheet, too. Bake in the oven for 5-7 minutes, flipping halfway through as needed, until toasted and golden brown.
  6. To finish the soup, preheat broiler to 475°F. Place 1 ladle of soup into the bottom of individual oven-safe bowls or ramekins. Add croutons in the middle of the soup (you could use crostini instead). Top with another scoop of soup.
  7. Place a light sprinkle of cheese on top of the soup, then place 2 crostini on top, and sprinkle them again with cheese (add parmesan here, as desired). Transfer the ramekins to a baking sheet for ease, then place under the broiler for 3-4 minutes until cheese is melted and golden brown. Watch closely so it doesn't burn!
  8. Option to make cheesy bread instead of broiling soup bowls: after toasting the bread, sprinkle cheese on top of the crostini slices on the baking sheet and place back in the oven, turn on the broiler, and broil until the cheese is melted, about 3-4 minutes. Then, top individual serving bowls with the cheesy bread.
  9. Garnish with additional grated parmesan cheese, thyme, or fresh chives as desired. Enjoy!

Notes

  • This recipe yields approximately 8 cups of soup.
  • Be sure to use an oven-safe bowl or ramekins, if broiling the individual soup bowls.
  • Look specifically for vegetarian cheese, or substitute with a preferred type.
  • Make-Ahead: prepare the soup through step 4 and store in an airtight container in the fridge. When ready to serve, continue preparing and topping with the bread.
  • Storage: place the soup in individual containers in the fridge for up to 5 days. When ready to serve again, top each dish with bread/cheese as desired.
  • To freeze: similarly, freeze the soup on its own. I recommend using SouperCubes for easy individual-sized portions that are perfect for grab-and-go or quick dinners.

Nutrition Information

Serving 1.3cups Calories 508kcal (25%) Carbohydrates 47g (16%) Protein 23g (46%) Fat 25g (38%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.2g Cholesterol 76mg (25%) Sodium 1933mg (81%) Potassium 467mg (13%) Fiber 5g (20%) Sugar 15g (30%) Vitamin A 1426IU (29%) Vitamin C 19mg (21%) Calcium 665mg (67%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 508

% Daily Value*

Serving 1.3cups
Calories 508kcal 25%
Carbohydrates 47g 16%
Protein 23g 46%
Fat 25g 38%
Saturated Fat 14g 70%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.2g 10%
Cholesterol 76mg 25%
Sodium 1933mg 81%
Potassium 467mg 10%
Fiber 5g 20%
Sugar 15g 30%
Vitamin A 1426IU 29%
Vitamin C 19mg 21%
Calcium 665mg 67%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.