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Vegetarian French Onion Soup
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Vegetarian French Onion Soup

Course Soup

Ingredients

  • 5 large yellow onions, peeled and sliced
  • 3 tbsp olive oil
  • 1 tsp coconut sugar
  • 1 ½ tsp salt
  • 1 clove garlic, minced
  • ½ cup red wine
  • 8 cups vegetable broth, low sodium
  • 1 tbsp worcestershire sauce
  • 2 bay leaves
  • 1 tbsp thyme, fresh or dried
  • ½ tsp ground black pepper
  • 1 tsp peppercorns
  • 4 slices french bread, thick cut slices
  • 1 cup gruyere cheese, grated

Instructions

  • Heat olive in a large dutch oven over medium heat.
  • Add sliced onions and cook stirring often, until the onions start to soften, about 20 minutes.
  • Stir in the sugar and salt and continue cooking for 15-20 minutes until the onions become golden. Watch that the onions don’t burn. They really need to cook slowly.
  • Add the garlic towards the end of cooking the onions.
  • Stir in the red wine and scrape any bits on the bottom of the pot.
  • Stir in the vegetable broth, worcestershire sauce, bay leaves, thyme, black pepper and peppercorns.
  • Turn up the heat and bring to a simmer, cover and cook for 30 minutes, stirring often.
  • Heat oven to 400°F.
  • Brush bread slices with olive oil and place on a baking sheet and toast lightly.
  • Check soup for seasoning and adjust.
  • Ladle the soup into oven proof bowls, top with toasted bread, and sprinkle cheese over. Place the bowls on a baking sheet and broil until the cheese is melted and bubbling. Inspired by FoodWithFeeling.