French Onion Soup

Traditional French onion soup is made with beef broth, but this vegetarian version is so flavorful that meat-eaters will never know the difference! French onion soup
Yield 4-6 servings
Time 1 hour
  • wok, large stockpot, or Dutch oven with lid
  • wooden spoon
  • oven-proof bowls (optional)
  • 3 T olive oil
  • 4 large white onions, thinly sliced
  • 1 t salt
  • ½ t dry mustard
  • dash of thyme
  • 5 cups vegetable stock and/or water
  • 2 T soy sauce
  • 2 T dry white wine (optional)
  • white pepper
  • croutons or stale French bread
  • cheese: Gruyère or Swiss, grated or sliced (optional)
Directions Heat the oil over medium heat. Add onions and salt, cook for 10 minutes, stirring occasionally.

Add mustard and thyme, stir well, cover, and turn down heat very low. Let the onions simmer in their own juices for 35 minutes.

Add stock, soy sauce, wine, and pepper. Simmer for another 10 minutes.

Ladle the soup into bowls and top with croutons and cheese. If your bowls are oven-proof, you can then place the dishes under the broiler for a minute or two to melt and brown the cheese.

Notes Also see my recipe for 6-onion soup.

Adapted from Molly Katzen’s New Moosewood Cookbookread my review.

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Vegetarian French onion soup

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