Gourmet Vegetarian French Onion Soup
Experience the exquisite flavors of this vegetarian French onion soup, crafted with a delightful blend of mushroom broth, aromatic spices, caramelized onions, and decadent cheese. A sophisticated twist on a classic favorite, this soup is sure to impress even the most discerning palates.
Ingredients
Ingredients | |
|---|---|
| 2 | tablespoons salted butter |
| 2 | tablespoons olive oil |
| 2 | large red onions, thinly sliced |
| 2 | large sweet onions, thinly sliced |
| 2 | teaspoons kosher salt |
| 1 | teaspoon white sugar |
| 4 | cups mushroom broth (such as Pacific Foods) |
| 2/3 | cup fino dry sherry |
| 1 | tablespoon vegan Worcestershire sauce (such as The Wizard's) |
| 2 | teaspoons dried parsley |
| 2 | teaspoons herbes de Provence |
| 2 | bay leaves |
| 1 | tablespoon balsamic vinegar |
| 1 | (1 ounce) piece Parmesan cheese rind |
| salt and ground black pepper to taste | |
| 8 | French baguette slices |
| ¾ | cup grated Gruyère cheese |
| ½ | cup grated Parmesan cheese |
Instructions
Preparation Instructions | |
|---|---|
| 1. | In a large pot over medium heat, melt salted butter with olive oil. Add thinly sliced red onions and sweet onions, then sprinkle with kosher salt and white sugar. Cook, stirring frequently, until onions are caramelized and very tender, approximately 45 minutes. |
| 2. | Pour mushroom broth, fino dry sherry, vegan Worcestershire sauce, dried parsley, herbes de Provence, and bay leaves into the caramelized onion mixture. Bring to a simmer and cook over medium-low heat for 45 to 60 minutes. |
| 3. | Reduce heat to low, remove bay leaves, and pour balsamic vinegar into the soup. Adjust seasoning to taste and mix well. |
| 4. | Place a piece of Parmesan cheese rind in the center of the pot, submerge without stirring, and cook the soup for an additional 20 minutes. |
| 5. | Meanwhile, preheat the oven's broiler and position an oven rack about 6 inches from the heat source. |
| 6. | Arrange French baguette slices on a baking sheet and toast under the preheated broiler for 2 to 3 minutes per side. Remove from the oven and set aside. |
| 7. | Carefully remove the cheese rind from the pot and discard. |
| 8. | Evenly fill 4 oven-safe bowls with soup, lightly sprinkle each with Gruyère and Parmesan cheese. Top with 2 baguette slices on each bowl and sprinkle the remaining Gruyère and Parmesan. Place the bowls on a baking sheet. |
| 9. | Broil the soup in the preheated oven until the cheese is browned and bubbling, approximately 3 to 5 minutes. |
Published on Aug 10, 2024 by Luminița