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."
photo by mailmadison
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 2⁄3 teaspoon unsalted butter
- 1⁄3 tablespoon vegetable oil
- 1 2⁄3 large onions, halved and thinly sliced (about 3 lbs)
- 1 garlic cloves, minced
- 1⁄4 teaspoon salt
- 2⁄3 tablespoon all-purpose flour
- 2 cups roasted vegetable broth or 2 cups low sodium vegetable broth
- 1⁄8 cup dry sherry
- 1⁄3 teaspoon Dijon mustard
- 1⁄3 teaspoon sherry wine vinegar
- 2 slices sourdough bread, toasted (1/2 inch thick)
- 1⁄4 cup gruyere or 1/4 cup jarlsberg cheese, shredded
directions
- 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.
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Reviews
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My husband says this is just as good as the French onion soup from a French restaurant. I use a bit more garlic and butter and always need more broth. Trader Joe’s low sodium vegetable broth works perfectly for this recipe. -
So delicious! I made this for my vegetarian friends and it was amazing. I did slightly increase the amount of sherry (having never cooked with sherry) based on the smell of the soup. I used some of my vintage Anchor handled soup bowls and it was a massive hit! My hubby who doesn't normally care for soup really enjoyed the cheese and bread crust with the dense, slightly sweet onion soup.
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Spectacular recipe. I'd increase the sherry quantity to 1/2 cup, otherwise perfect :) -
This was a good base to work from however I could tell the measurements of the ingredients were off as well. For a four cup serving which equates to 32 ounces (your standard vegetable broth portion) I used two mid sized onions, two garlic cloves, two tablespoons of butter & one tablespoon of olive oil. I also adjusted the cooking sherry down to 1/4 cup and substituted out red wine vinegar for the sherry vinegar. In addition, I used regular yellow mustard for the dijon so as to not sweeten it up as much. Flour was also reduced down to one tablespoon. Lastly, I salted, peppered and added ground parsley at the end to get it exactly how I wanted it. The result was an aromatic gourmet soup that not only tasted amazing but looked beautiful as well. I would have rated this recipe five stars had they assembled it the way I have mentioned above. -
I made the soup last night and had a bowl with lunch this morning and am rather disappointed. The soup is bland and I am really not looking forward to eating the rest of the pot. Made a written with one exception - no sherry vinegar on hand.
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Tweaks
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This was a good base to work from however I could tell the measurements of the ingredients were off as well. For a four cup serving which equates to 32 ounces (your standard vegetable broth portion) I used two mid sized onions, two garlic cloves, two tablespoons of butter and one tablespoon of olive oil. I also adjusted the cooking sherry down to 1/4 cup and substituted out red wine vinegar for the sherry vinegar. In addition, I used regular yellow mustard for the dijon so as to not sweeten it up as much. Flour was also reduced down to one tablespoon. Lastly, I salted, peppered and added ground parsley at the end to get it exactly how I wanted it. The result was an aromatic gourmet soup that not only tasted amazing but looked beautiful as well. I would have rated this recipe five stars had they assembled it the way I have mentioned above.
RECIPE SUBMITTED BY
Because of severe allergies and health issues I have been vegan for 7 years. I was vegetarian for 10 years prior, so did not have to make too much of a transition.
I have 2 teenage boys, a wonderful boyfriend, and an adorable mini-dashund puppy.
