Name: Vegetarian French Onion Soup
Total time: 90 min
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 4 medium sweet onions, thinly sliced (about 8 cups); 2 large shallots, thinly sliced; 1 tablespoon chopped fresh thyme; 0.75 teaspoon salt; 0.25 teaspoon ground pepper; 1 bay leaf; 2 tablespoons all-purpose flour; 0.5 cup dry white wine; 1 teaspoon vegetarian Worcestershire sauce; 8 cups lower-sodium vegetable broth or mushroom broth; 6 slices crusty whole-wheat bread; 1.25 cups shredded Swiss or Gruyère cheese

Vegetarian French Onion Soup

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This vegetarian French onion soup is teeming with onions and shallots that caramelize and add sweet and savory flavor to the soup. Vegetable broth stands in for beef broth, but mushroom broth, with its dark color and earthy flavor, is also a good option.

Laura Kanya

Published on January 10, 2023

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Active Time:

50 mins

Total Time:

1 hrs 30 mins

Servings:

Nutrition Profile:

Egg Free Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

3 tablespoons extra-virgin olive oil, divided
4 medium sweet onions, thinly sliced (about 8 cups)
2 large shallots, thinly sliced
1 tablespoon chopped fresh thyme
¾ teaspoon salt
¼ teaspoon ground pepper
1 bay leaf
2 tablespoons all-purpose flour
½ cup dry white wine
1 teaspoon vegetarian Worcestershire sauce
8 cups lower-sodium vegetable broth or mushroom broth
6 slices crusty whole-wheat bread
1 ¼ cups shredded Swiss or Gruyère cheese

Directions

Heat 2 tablespoons oil in a large Dutch oven over medium heat. Stir in onions, shallots, thyme, salt, pepper and bay leaf. Cook, stirring often, until the onions are very tender and darkened, 40 to 45 minutes.
Stir in flour; cook, stirring constantly, until the flour is well distributed and darkened about 1 minute. Stir in wine and Worcestershire; cook, scraping up browned bits from the bottom of the pot, until incorporated, about 30 seconds. Stir in broth; bring to a boil over high heat. Reduce heat to low; simmer, stirring occasionally, until slightly reduced, 20 to 30 minutes.
Meanwhile, preheat oven to 400°F. Line a baking sheet with foil. Brush 1 side of bread slices evenly with the remaining 1 tablespoon oil. Arrange the bread, oil-side up, on the prepared baking sheet. Bake until toasted, about 10 minutes. Remove from the oven. Transfer the toasted bread to a plate. Do not turn the oven off.
Remove and discard the bay leaf from the soup. Place 6 ovenproof soup bowls on a clean baking sheet. Divide the soup among the bowls; top evenly with the toast and cheese. Bake at 400°F until the cheese is melted, bubbling and brown, about 10 minutes. Serve immediately.

Photographer: Brie Goldman Food Stylist: Charlie Worthington

Nutrition Facts (per serving)

356	Calories
15g	Fat
40g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 356
% Daily Value *
Total Carbohydrate 40g	15%
Dietary Fiber 6g	21%
Total Sugars 16g
Protein 12g	24%
Total Fat 15g	19%
Saturated Fat 5g	25%
Cholesterol 21mg	7%
Vitamin A 1928IU	39%
Vitamin C 13mg	14%
Vitamin E 1mg	4%
Folate 82mcg	21%
Vitamin K 4mcg	3%
Sodium 665mg	29%
Calcium 331mg	25%
Iron 2mg	11%
Magnesium 57mg	14%
Potassium 460mg	10%
Zinc 2mg	18%
Vitamin B12 1mcg	42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.