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Vegetarian French Onion Soup

Vegetarian French Onion Soup created by mailmadison

From the January 2006 issue of The Vegetarian Times. You can't tell this version from the traditional one. It has only 10.5g of fat and an amazing flavor.

Ready In:
1hr 40mins
Serves:
Units:

ingredients

directions

  • Heat butter and oil in heavy, large saucepan over medium heat. Add onions, garlic and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.
  • Stir in flour, and cook 3 to 4 minutes, stirring constantly. Blend in broth, sherry and mustard. Cover, and simmer 15 minutes, stirring occasionally. Stir in sherry vinegar.
  • Preheat broiler, ladle soup into six heat-proof bowls. Top each with slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1 to 2 minutes. Serve hot.
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RECIPE MADE WITH LOVE BY

@CgyVegan
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@CgyVegan
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"From the January 2006 issue of The Vegetarian Times. You can't tell this version from the traditional one. It has only 10.5g of fat and an amazing flavor."
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  1. Beth C.
    My husband says this is just as good as the French onion soup from a French restaurant. I use a bit more garlic and butter and always need more broth. Trader Joe’s low sodium vegetable broth works perfectly for this recipe.
    Reply
  2. Delani M.
    So delicious! I made this for my vegetarian friends and it was amazing. I did slightly increase the amount of sherry (having never cooked with sherry) based on the smell of the soup. I used some of my vintage Anchor handled soup bowls and it was a massive hit! My hubby who doesn't normally care for soup really enjoyed the cheese and bread crust with the dense, slightly sweet onion soup.
    Reply
  3. mailmadison
    Vegetarian French Onion Soup Created by mailmadison
    Reply
  4. Geri by the Sea
    Spectacular recipe. I'd increase the sherry quantity to 1/2 cup, otherwise perfect :)
    Reply
  5. utterretro
    This was a good base to work from however I could tell the measurements of the ingredients were off as well. For a four cup serving which equates to 32 ounces (your standard vegetable broth portion) I used two mid sized onions, two garlic cloves, two tablespoons of butter & one tablespoon of olive oil. I also adjusted the cooking sherry down to 1/4 cup and substituted out red wine vinegar for the sherry vinegar. In addition, I used regular yellow mustard for the dijon so as to not sweeten it up as much. Flour was also reduced down to one tablespoon. Lastly, I salted, peppered and added ground parsley at the end to get it exactly how I wanted it. The result was an aromatic gourmet soup that not only tasted amazing but looked beautiful as well. I would have rated this recipe five stars had they assembled it the way I have mentioned above.
    Reply
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