Vegetarian French Onion Soup! Super flavorful, rich and comforting. A must-make this Fall and Winter.
Comfort food, come to me. Temperatures dipped below 40 this weekend and I’ve been dreaming of creamy, warm and savory food ever since. Thankfully, this french onion soup has all of the above. Super rich and flavorful, thanks to the serious richness of Pacific Food’s Mushroom Broth.
Mushrooms, you deserve some serious love. Thank you for providing a meaty, umami flavor to my vegetarian meals. Because of you, I can serve meatless options to everyone and know that I won’t have a complaint in the house. Trust me, no one will be missing the beef in this vegetarian take on french onion soup.
This is a Sunday soup. Since the onions can take an hour or two to simmer away to a molasses caramel, give yourself some time. You want the onions to reduce to a fraction of what they started off as. That, along with red wine and Pacific Food’s mushroom broth is what takes this soup over the top.
Of course, it wouldn’t be french onion soup without melted gruyere cheese on top. For my vegan friends, I’m sure this would work with non-dairy cheese, since the base of the soup is completely vegan. I tried the baguette and cheese finish two ways: one, with individual broiled cheese toasts placed on top and two, broiling the sliced bread and gruyere in the oven until it got toasty and melty. Definitely go with option #2. Yes, it takes more time, yes it’s a fraction more messy but diving into a crust of gooey cheese might be one of the best things you’ll do all day.
Since holidays and gatherings are right. around. the. corner. I think it’s safe to say that this is an easy crowd-pleasing meal. You can double or triple the batch, just allow extra time to get those onions to their perfectly reduced state. It will be longer than you think; good things take time.
Then, when everyone is huddled around the couch, they can easily serve themselves as needed. A bowl at 2PM, a bowl at 6PM. It’s effortless and delicious, just like good meals should be.
- ¼ cup butter
- 4 onions, thinly sliced
- 2 garlic cloves, chopped
- 1 bay leaf
- 2 fresh thyme sprigs
- 1 cup cremini mushrooms, chopped
- 1 cup red wine
- 3 tablespoons flour
- 6 cups Pacific Foods Mushroom Broth
- ½ baguette, sliced
- 1 cup grated gruyere cheese
- Melt the butter in a large pot over medium heat. Add the onions and cook until very brown and caramelized, about 1 hour. Depending on how large your onions are, this may take more or less time. Keep cooking until they brown, stirring occasionally.
- Add the garlic, bay leaf, thyme and mushrooms and cook another 10-15 minutes, until mushrooms are browned.
- Add the wine, bring to a boil, then reduce heat to a simmer until liquid is evaporated.
- Remove the bay leaf and thyme stems. Sprinkle on flour and stir. Reduce heat to low and cook another 10 minutes. Add the broth, bring to a simmer and cook for at least 20 minutes.
- When ready to serve, preheat the broiler. Divide the soup into 4-6 bowls and top each with 1-2 slices of bread. Sprinkle with gruyere cheese and broil for 3-5 minutes, until golden brown.