Onion Soup

If you like onions, you’ll love this rich vegetarian soup made with six different members of their family: onions, leeks, shallots, garlic, scallions, and chives.

Yield 4-6 servings
Time 1 hour 10 minutes
  • medium sauce pan or Dutch oven with lid
  • wooden spoon
  • cookie sheet
  • 1 T olive oil
  • 3 medium onions, thinly sliced
  • 3 c leeks, well-cleaned and chopped
  • ¾ c shallots, minced
  • 6 cloves garlic, minced
  • 4 medium scallions, chopped
  • 6 c strong vegetable stock
  • 1 T soy sauce
  • 1 T molasses
  • 1½ t salt
  • pepper
  • 1 batch croutons
  • fresh chives, chopped
Directions Heat the oil over low heat, add onions and leeks, and sauté until soft, about 10 minutes.

Add shallots, garlic, and scallions and cook, stirring occasionally, for 20 minutes. Increase to medium heat and continue cooking for 10 minutes, until onions are brown. Use the spatula to release any onions that stick to the bottom of the pan.

Stir in stock, soy sauce, and molasses, cover, and bring to boil. Add salt, partially cover, lower heat, and simmer for 30 minutes. Stir in pepper, taste, and adjust seasonings. You can also add more stock if you prefer a thinner soup.

Serve hot, topped with croutons and chives.

Notes Adapted from Myra Kornfeld’s The Voluptuous Vegan, in which this recipe is called Onion Sonata.

Also see my recipe for French onion soup.

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Soup Index     Vegan Recipes     Vegetarian Cookbooks