Vegetarian Onion Soup

Warm your soul with this rich and comforting Vegetarian Onion Soup, a plant-based twist on the classic French favorite. Slow-caramelized yellow onions create a deeply savory and slightly sweet base, perfectly complemented by aromatic thyme, bay leaves, and a splash of dry white wine. This hearty soup is simmered in robust vegetable stock, ladled into oven-safe bowls, and crowned with toasted baguette slices and a bubbling layer of golden, melty Gruyère cheese. Perfect for cozy dinners or an elegant starter, this vegetarian masterpiece is easy to prepare yet tastes gourmet. Serve it hot, and let every spoonful transport you to a rustic French bistro.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:55 mins

Total Time:70 mins

Servings: 4

Ingredients

• 6 large Yellow onions
• 3 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 3 cloves Garlic
• 1 teaspoon Granulated sugar
• 1 cup Dry white wine
• 6 cups Vegetable stock
• 4 sprigs Thyme
• 2 Bay leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 small loaf French baguette
• 2 cups Gruyère cheese

Directions

Step 1

Peel and thinly slice the yellow onions into even half-moons.

Step 2

In a large heavy-bottomed pot or Dutch oven, melt butter and olive oil over medium heat.

Step 3

Add the sliced onions and cook, stirring occasionally, for 10 minutes until they soften slightly.

Step 4

Add granulated sugar and continue to cook, stirring often, for another 20 to 25 minutes until the onions are deeply caramelized and golden brown.

Step 5

Slice garlic cloves thinly and add them to the pot. Cook for 2 minutes until fragrant.

Step 6

Pour in the white wine and scrape up any browned bits from the bottom of the pot. Allow it to simmer for 5 minutes to reduce slightly.

Step 7

Add the vegetable stock, thyme sprigs, bay leaves, salt, and black pepper to the pot. Bring to a gentle simmer over medium-low heat.

Step 8

Partially cover the pot with a lid and simmer the soup for 20 minutes to let the flavors meld together.

Step 9

While the soup is simmering, preheat your oven to 400°F (200°C). Slice the baguette into 1-inch-thick rounds and arrange them on a baking sheet.

Step 10

Toast the baguette slices in the oven for 8 to 10 minutes until golden and crisp.

Step 11

Grate the Gruyère cheese and set aside.

Step 12

Once the soup is ready, remove and discard the thyme sprigs and bay leaves.

Step 13

Ladle the soup into oven-safe bowls and top each serving with a toasted baguette slice and a generous amount of grated Gruyère cheese.

Step 14

Place the bowls on a baking sheet and broil for 2 to 3 minutes, or until the cheese is bubbly and slightly browned.

Step 15

Serve the soup hot, garnished with fresh thyme if desired, and enjoy!

Nutrition Facts

Serving size	(3025.1g)

Amount per serving	% Daily Value*
Calories	3117.9

Total Fat 163.3g	0%
Saturated Fat 78.2g	0%
Polyunsaturated Fat 11.5g
Cholesterol 383.4mg	0%
Sodium 8344.4mg	0%
Total Carbohydrate 261.7g	0%
Dietary Fiber 37.6g	0%
Total Sugars 68.7g
Protein 125.7g	0%

Vitamin D 63.4IU	0%
Calcium 3276.9mg	0%
Iron 18.1mg	0%
Potassium 4480.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.7%

Protein: 16.7%

Carbs: 34.7%