Best Vegetarian Onion Soup Recipes

VEGETARIAN FRENCH ONION SOUP

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.

VEGETARIAN FRENCH ONION SOUP WITH MUSHROOMS

Steps:

• Melt butter in a medium pot over medium-high heat. Add onions, chopped scallions, thyme sprigs, and bay leaf. Cook, stirring frequently and gradually lowering heat to prevent scorching, until onions are soft and golden brown, about 20 minutes. Stir in mushrooms; season with salt and pepper. Cook, stirring occasionally and scraping browned bits from bottom of pan, until mushrooms have released most of their moisture, about 15 minutes. Stir in 4 cups water and bring to a boil; reduce heat and simmer 5 minutes. Discard thyme sprigs and bay leaf; season with salt and pepper.
• Preheat broiler with rack 6 inches from heating element. Divide soup among 4 ovenproof bowls. Top each with a bread slice; sprinkle with cheese. Broil until cheese is melted and golden brown in spots, 2 to 3 minutes. Sprinkle with thyme leaves and scallion tops.

VEGETARIAN ONION SOUP

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 STOUT FRENCH ONION SOUP

Steps:

• Toss mushrooms and flour together in a bowl until coated.
• Heat olive oil in a large skillet over medium heat; cook and stir coated mushrooms until browned, 5 to 10 minutes.
• Combine potatoes, carrots, onion, garlic, and rosemary in a large stockpot; top with cooked mushrooms. Stir beer, vegetable broth, tomato paste, Worcestershire sauce, salt, and pepper into vegetable mixture. Cover stockpot and cook over medium-high heat until vegetables are tender and soup flavors have blended, about 1 hour.
• Whisk water and cornstarch together in a bowl until dissolved; stir into soup until thickened, about 3 minutes.
• Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
• Arrange bread slices on a baking sheet and sprinkle Swiss cheese over each slice.
• Broil bread in the preheated oven until cheese is melted and golden, about 1 minute.
• Ladle soup into bowls using a slotted ladle; top each with a bread slice. Ladle broth over bread until saturated.

VEGETARIAN FRENCH ONION SOUP

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.

VEGETARIAN "CLASSIC" ONION SOUP

Steps:

• Heat oil and margarine in large soup pot over medium-high heat. Add onions and saute until caramelized (up to 30 minutes). If they start to stick before they caramelize, add 1-2 tbs of water (you may need to do this several times). Add sherry, and stock. Add spices. Simmer 30 min to several hours (it makes the kitchen smell yummy!). Preheat oven to 500 degrees (or use broiler). Pour soup into oven proof bowl. Top with toast then sprinkle with cheese. Put bowls on baking sheet and bake until cheese melts (1 to 2 minutes). ENJOY!!!

VEGETARIAN FRENCH ONION SOUP

Steps:

• Slice onions using a mandoline. Heat butter and oil in a large pot and add onions. Cook, stirring occasionally until the onions are translucent. Add salt, then allow to cook another 30 minutes or until they are well browned. Add flour and cook 3-4 minutes, then add a cup of the stock, stirring to incorporate the flour. Add the rest of the stock, brandy and vermouth. Bring to a boil and then reduce heat to simmer. Allow to simmer 1 1/2 hours. To serve, turn on the broiler, ladle soup into bowls and top each with sliced bread and grated cheese. Place under the broiler until the cheese is browning and bubbly.

VEGETARIAN FRENCH ONION SOUP

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.

VEGETARIAN FRENCH ONION SOUP RECIPE - (4.6/5)

Steps:

• 1. preheat oven to 400 2. combine oil, butter, onions, sugar in large roasting pan. Place in oven and roast for 1 hour, stirring every 15 minutes until onion is tender and golden brown 3. transfer onion to large stockpot over medium heat 4. add Thyme, bay leaves, salt and pepper and stir to coat onion 5. add the Port and simmer until the liquid is absorbed 6. add the stock and parmesan rind and bring to a boil 7. reduce heat, partially cover and simmer 30 minutes 8. stir in grated parmesan, vinegar and garlic 9. preheat broiler 10. remove bay leaves and ladle soup into bowls 11. top each bowl with sourdough round 12. top with grated gruyere and place under broiler. Broil until cheese is golden and bubbly - approx. 3 minutes