Vegetarian French Onion Soup

This vegetarian French onion soup is made with mushroom broth, spices, onions, and cheese. We love a new version that's just as rich and flavorful!

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 478 Calories

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)

Recipe Instructions

Step 1

Reduce heat to low and remove bay leaves. Pour balsamic vinegar into soup and adjust seasoning. Mix well.

Step 2

Carefully remove cheese rind from the pot and discard.

Step 3

Broil soup in the preheated oven until cheese is browned and bubbling, 3 to 5 minutes.

Step 4

Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 5

Melt butter with olive oil in a large 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 6

Pour mushroom broth, sherry, Worcestershire sauce, parsley, herbes de Provence, and bay leaves into caramelized onion mixture. Bring to a simmer and cook over medium-low heat for 45 to 60 minutes.

Step 7

Place Parmesan cheese rind in the center of the pot and submerge, but do not stir. Cook soup for 20 more minutes.

Step 8

Arrange baguette slices on a baking sheet.

Step 9

Toast baguette slices under the preheated broiler for 2 to 3 minutes per side. Remove from the oven and set aside.

Step 10

Fill 4 oven-safe bowls evenly with soup and sprinkle each lightly with Gruyère and Parmesan. Top each with 2 baguette slices and sprinkle with remaining Gruyère and Parmesan. Place the soup bowls on a baking sheet.