Try this vegetarian, eggless French onion soup recipe
French onion soup, a classic dish with a rich history dating back to Roman times, has been a staple in French cuisine for centuries. Traditionally made with beef stock, our version is completely vegetarian and eggless, making it accessible to a wider audience. This reinvented recipe maintains the depth of flavor and heartiness of the original. So, let's get cooking!
Gather the following ingredients
For this vegetarian French Onion Soup, gather four large thinly sliced onions, two tablespoons olive oil, one tablespoon butter (plant-based for vegan), one teaspoon sugar, eight cups vegetable broth, two tablespoons all-purpose flour, one teaspoon dried thyme, and salt and pepper to taste. Toast eight baguette slices. For topping: one cup grated Gruyere or vegetarian cheese alternative.
Preparing the onions
Begin by heating olive oil and butter in a large pot over medium heat until the butter melts. Add the sliced onions and sprinkle them with sugar. This helps in caramelizing the onions. Cook them for about 25-30 minutes or until they turn deep golden brown and soft. Stir occasionally to prevent them from sticking to the bottom.
Creating the soup base
Once the onions are caramelized, sprinkle flour over them, stirring for about two minutes to incorporate fully. This step is essential as it will thicken the soup. Gradually pour in the vegetable broth, stirring constantly to prevent lumps and ensure a smooth texture. Season with dried thyme, salt, and pepper to your liking, which will harmonize all the flavors within the soup.
Simmering to perfection
After bringing your soup to a boil, lower the heat for a simmering phase of about 15 minutes, uncovered. This duration is crucial for the flavors to integrate fully, enhancing the soup's overall taste profile. In tandem with the simmering, toast your baguette slices to a crisp state with a golden-brown coloration, ready to be the perfect complement to your soup.
The final touch: Cheese topping
Preheat your oven's broiler. Ladle the soup into oven-safe bowls, leaving room for the baguette slices. Place one or two toasted baguette slices on each bowl's soup surface. Cover the bread with a generous layer of grated cheese, ensuring it is completely blanketed. This preparation will allow the cheese to melt into a golden, bubbling topping under the broiler, finishing the dish beautifully.
