Many recipes of French Onion Soup are using beef stock. Hence, this reason makes my husband can’t enjoy it.
Soup is something that I can eat everyday, especially in the winter season. Last week, when I had a kalamata bread leftover, I made a French Onion Soup with a vegetarian stock twist. So, for vegetarians who still have dairy products in your diet, you are able to enjoy this comforting soup.
Making a vegetarian stock is your first step. There are many vegetarian stocks ready to use at groceries if you are willing to do a short-cut. I preferably make my own stock Please see my vegetarian stock recipe and learn how to make an hearty vegetarian stock. This time I added bay leaves not Indonesian bay (salam) leaves as my recipe stated.
Beside utilizing your old bread for a French onion soup, make it into croutons or breadcrumbs is a good way instead of throwing away. Other thing that I did differently for this soup, I sliced the cheese not shredded.
French Onion Soup
adapted from Michael Smith’s French Onion Soup
- 3 tablespoons butter
- 3 tablespoons oil
- 5 large onions, peeled and sliced thinly
- splash of water
- 125 mL (1/2 cup) no-added sugar white grape juice (use white wine if you can)
- 3 sprigs fresh thyme
- 3L (6 cup) Homemade Vegetarian Stock
- seasalt and pepper
- 4 slices kalamata bread, cut into rounds to fit bowls, toasted
- slices of Gruyere cheese
1. Toss the butter, olive oil, onions and water into a large soup pot with a few pinches of salt.
2. Cover with a tight fitting lid and let the onions soften over a medium high heat, about 10 minutes.
3. When the water has evaporated, remove the lid, turn heat to low and begin to slowly caramelize onions, stirring frequently. This will take about one hour.
1. When the onions are a deep golden colour and have shrunk dramatically, add the white grape juice, thyme and broth.
2. Season with seasalt and pepper and let simmer for 15 minutes.
3. Preheat your oven’s broiler. Ladle the soup into 4 onion soup or ovenproof bowls and fit a slice of toast over each bowl.
4. Top each bowl with 1 or 2 slices of Gruyere cheese. Place bowls onto a baking sheet.
5. Place under the broiler and broil until the soup is bubbling and the tops are golden brown.