Made vegetarian-friendly by using mushroom broth, this French onion soup combines the spices, onions, and cheeses we love for a new version that's just as rich and flavorful.
Preparation Time
20 mins
Cooking Time
2 hr 10 mins
Total Time
2 hr 30 mins
Calories
478 Calories
Recipe Instructions
Step 1
Melt butter and olive oil in a pot over medium heat. Add red onions and sweet onions; sprinkle with kosher salt and sugar. Cook, stirring frequently, until onions are very tender and caramelized, about 45 minutes.
Step 2
Pour mushroom broth, sherry, Worcestershire sauce, parsley, herbes de Provence, and bay leaves into onion mixture. Bring to a simmer and cook over medium-low heat for 45 to 60 minutes.
Step 3
Reduce heat to low and remove bay leaves. Pour balsamic vinegar into soup and adjust seasoning. Mix well.
Step 4
Place Parmesan cheese rind in the center of the pot and submerge, but do not stir. Cook soup for an additional 20 minutes.
Step 5
Arrange bread slices on a baking sheet.
Step 6
Broil bread slices in the preheated oven for 2 to 3 minutes per side. Remove from the oven and set aside.
Step 7
Carefully remove cheese rind from the pot and discard.
Step 8
Fill 4 oven-safe bowls evenly with soup and sprinkle each with a light layer of grated Gruyere cheese and Parmesan cheese. Top each with 2 bread slices and sprinkle each with remaining Gruyere cheese and Parmesan cheese. Place bowls on a baking sheet.
Step 9
Broil soup in the preheated oven until cheese is browned and bubbling, 3 to 5 minutes.
Step 10
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Ingredients
1 teaspoon white sugar
2 tablespoons olive oil
2 teaspoons dried parsley
2 teaspoons kosher salt
salt and ground black pepper to taste
2 bay leaves
1 tablespoon balsamic vinegar
2 large sweet onions, thinly sliced
2 tablespoons salted butter
2 large red onions, thinly sliced
2 teaspoons herbes de Provence
4 cups mushroom broth (such as Pacific Foods™)
1 (1 ounce) piece Parmesan cheese rind
8 French baguette slices
0.5 cup grated Parmesan cheese
0.75 cup grated Gruyere cheese
0.66666668653488 cup fino dry sherry
1 tablespoon vegan Worcestershire sauce (such as The Wizard's)
