Description
This Vegetarian French Onion Soup is a rich and comforting dish featuring slowly caramelized onions simmered with herbs and dry white wine, topped with crusty bread and melted Gruyère or sharp cheddar cheese. Perfect as a hearty appetizer or main course, this classic French soup is easy to make and can be prepared ahead of time by caramelizing onions in advance.
Ingredients
Soup Base
- 2 tablespoon butter (or substitute olive oil)
- 8 yellow onions, thinly sliced
- 1 teaspoon sea salt, plus more to taste
- 3 bay leaves
- ½ cup dry white wine
- 2 sprigs rosemary, destemmed and optionally roughly chopped (~2" long sprigs)
- 5 cups hot water (plus optional extra cup)
Toppings
- ½ French loaf, cubed (~2 cups)
- 2 ounces Gruyère or sharp white cheddar cheese, freshly shredded (adjust amount as desired)
- Diced green onion to garnish (optional)
Instructions
- Caramelize the Onions: In a large heavy-bottom pot, melt the butter over medium heat. Add the sliced onions, sea salt, and bay leaves. Cover and cook on medium-high heat for 4-5 minutes until onions become translucent and start releasing water.
- Continue Cooking Onions: Remove the lid and reduce heat to low or medium-low. Cook the onions slowly, stirring occasionally, for 2 to 5 hours until they become deeply caramelized and amber-colored. This long, slow cooking develops the soup’s rich flavor. You may leave the pot mostly unattended except for stirring about once an hour. The caramelized onions can be made ahead and frozen if desired.
- Deglaze with Wine: Once the onions are caramelized, increase heat to medium-high and add the dry white wine. Boil it down for 3-4 minutes to concentrate the flavor and cook off the alcohol.
- Add Water and Herbs: Pour in 5 cups of hot water along with the rosemary sprigs. Bring the soup to a boil, then reduce to a simmer. Taste the soup and adjust by adding another cup of water for a milder flavor, a splash more wine, or additional salt as needed. Remove the bay leaves before serving.
- Prepare Oven for Broiling: Turn on your oven's broiler to preheat.
- Assemble Soup in Oven-Safe Bowls (if available): Ladle the hot soup into oven-safe bowls. Place bread cubes into the soup and pile the shredded cheese over the bread. Arrange the bowls on a baking tray and place them under the broiler for 1-2 minutes until the cheese is melted and golden brown. Garnish with diced green onions or fresh herbs if desired, then serve immediately.
- Assemble Soup Using Non-Oven-Safe Bowls: If your bowls are not oven-safe, spread the cubed bread on a baking sheet and top with shredded cheese. Broil for 1-2 minutes until cheese melts and becomes golden. Ladle the soup into bowls and place the cheesy bread atop each serving. Garnish and serve immediately.
Notes
- Slow caramelization of onions is essential for deep, rich flavor—do not rush this step.
- You can caramelize onions in advance and freeze them for later use.
- Adjust cheese quantities based on personal preference for cheesiness.
- If preferred, substitute butter with olive oil for a dairy-free option.
- Use dry white wine for deglazing; a good quality wine will enhance flavor.
- Broil carefully to avoid burning the cheese; watch the soup closely while under the broiler.
