Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes Vegetarian French Onion Soup 5.0 (1) 1 Review 0 Photos Most French onion soup recipes call for beef stock, but substituting mushroom broth instead creates a surprisingly rich soup, full on flavor - without the meat. Could become a staple recipe in vegetarian or meat-loving households! A long cooking time and savory ingredients mean this soup is pretty darn rich. Add in the toasted baguette slices and all that gooey Gruyere this soup is definitely the main course. Serve alongside a crisp, green salad. Recipe by Erin Marie Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 2 hrs 10 mins Total Time: 2 hrs 30 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 2 tablespoons salted butter 2 tablespoons olive oil 2 large red onions, thinly sliced 2 large sweet onions, thinly sliced 2 teaspoons kosher salt 1 teaspoonsugar 4 cups mushroom broth (such as Pacific Foods ⅔ cup fino dry sherry 1 tablespoon vegan Worcestershire sauce (such as The Wizard's) 2 teaspoons dried parsley 2 teaspoons herbes de Provence 2 bay leaves 1 tablespoon balsamic vinegar 1 (1 ounce) piece Parmesan cheese rind salt and ground black pepper to taste 8 French baguette slices ¾ cup grated Gruyere cheese ½ cup grated Parmesan cheese Directions 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. Cook's Notes: Slice onions as thinly as possible for best presentation and texture. You can use yellow onions instead of sweet, if desired. Substitute drywine for fino dry sherry and dried thyme for herbes de Provence if you don't have them on hand. Add another 32-ounce carton of mushroom broth if you prefer a thinner, soupier consistency; the recipe as written produces a thick soup. I Made It Print Nutrition Facts (per serving) 478 Calories 26g37g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 478 % Daily Value * Total26g 33% Saturated12g 62% Cholesterol 56mg 19% Sodium 1908mg 83% Total Carbohydrate 37g 13% Dietary Fiber 3g 12% Total Sugars 11g Protein 21g Vitamin C 12mg 58% Calcium 503mg 39% Iron 2mg 12% Potassium 345mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved