Go Back
–+ servings
croquette with vegetarian french onion soup with two more servings in the background

Vegetarian French Onion Soup

Print Recipe
This flavor-packed Vegetarian French Onion Soup is filling, comforting, and downright delicious while being completely meatless!
Course Dinner, Lunch
Cuisine French
Diet Vegetarian
Keyword French Onion Soup, Vegetarian French Onion Soup
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Author Marley Goldin

Equipment

Ingredients

  • 3 large onions
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • ½ cup dry Vermouth
  • 4 cloves garlic, minced
  • 4 cups mushroom stock
  • 1 bay leaf
  • 2 sprigs fresh thyme leaves, chopped + more for garnish
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 whole French baguette
  • 1 tablespoon extra virgin olive oil
  • 4 ounces Gouda cheese, sliced or shredded

Instructions

  • Add your diced onions and butter to a large pot or Dutch Oven, and sauté over medium heat until onions are translucent and fragrant—about 8 minutes.
    3 large onions, 3 tablespoons unsalted butter
  • Add the flour and stir until onions are coated.
    3 tablespoons all-purpose flour
  • Add Vermouth and stir, until flour is mixed in.
    ½ cup dry Vermouth
  • Add garlic and simmer for 5 minutes, stirring occasionally.
    4 cloves garlic, minced
  • Add the mushroom stock, bay leaf, thyme, salt, pepper, and onion powder and stir. Cover and simmer for 20 minutes.
    4 cups mushroom stock, 1 bay leaf, 2 sprigs fresh thyme leaves, chopped + more for garnish, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon onion powder
  • Preheat oven to 400°F and slice French baguette, to make pieces about 1 & 1/2 - 2 inches thick.
    1 whole French baguette
  • Drizzle olive oil on bread, and toast on a baking sheet in the oven for ten minutes.
    1 tablespoon extra virgin olive oil
  • Remove soup from heat and ladle into oven-safe individual soup bowls. Top each serving with sliced bread and gouda, and garnish with more thyme.
    4 ounces Gouda cheese, sliced or shredded
  • Place individual servings on a baking sheet, and bake at 400°F for 5 minutes, until cheese is melted and bubbly.
  • Serve hot with extra toasted bread to dip in. Enjoy!

Notes

  • Toast your bread before adding it to your soup to avoid it getting soggy!
  • If you don't have individual croquettes, you can put the bread and cheese on top of the soup in your Dutch oven, and stick it in the oven for 400°F to melt the cheese.
  • It’s hard to beat a good bowl of soup! Check out my most delicious selection of hearty soup recipes!