Vegetarian French Onion Soup with Croutons

Here’s a delightful recipe for Vegetarian French Onion Soup with crispy croutons that captures the rich flavors of the classic dish while keeping it meat-free. This version uses vegetable broth and is topped with delicious cheese and homemade croutons.

Vegetarian French Onion Soup with Croutons

Ingredients:

For the Soup:

6 medium yellow onions, thinly sliced
2 tablespoons olive oil
2 tablespoons unsalted butter (or vegan butter)
1 teaspoon kosher salt
½ cup dry white wine (optional, can substitute with more broth)
6 cups low-sodium vegetable broth
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 tablespoon vegan Worcestershire sauce (or soy sauce)
Freshly ground black pepper to taste

For the Croutons:

1 baguette, sliced into 1-inch thick pieces
1 tablespoon olive oil
1 cup shredded Gruyère cheese (or a vegan cheese alternative)

Instructions:

Caramelize the Onions:

In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
Add the sliced onions and sprinkle with salt. Cook for about 30-40 minutes, stirring frequently until the onions are deeply caramelized and golden brown. If they start to stick, lower the heat and add a tablespoon of water to deglaze.

Deglaze and Simmer:

Once the onions are caramelized, pour in the white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes.
Add the vegetable broth, thyme, Worcestershire sauce, and pepper. Bring to a boil, then reduce the heat and let it simmer uncovered for about 15 minutes.

Prepare the Croutons:

While the soup is simmering, preheat your oven to 400°F (200°C).
Arrange baguette slices on a baking sheet and brush them lightly with olive oil. Bake for about 5-7 minutes until they are toasted and golden brown.

Assemble and Broil:

Ladle the hot soup into oven-safe bowls or ramekins.
Place a few toasted baguette slices on top of each bowl of soup, then generously sprinkle with shredded cheese.
Place the bowls on a baking sheet and broil in the oven for about 2-3 minutes, or until the cheese is melted and bubbly.

Serve:

Carefully remove from the oven (the bowls will be hot!) and let cool slightly before serving.
Garnish with additional thyme if desired.

Tips:

Make Ahead: The soup can be made ahead of time and stored in the refrigerator for up to three days. Reheat before serving.
Vegan Option: Use vegan butter and dairy-free cheese to keep it fully plant-based.
Extra Flavor: For added depth, consider adding a splash of balsamic vinegar or sherry vinegar just before serving.