French onion soup – Vegetarian

Experience the comforting warmth of classic French cuisine with this delicious Vegetarian French Onion Soup. Richly caramelized onions simmered to perfection create a deep, savory base that’s beautifully balanced with fragrant herbs and a touch of wine. Topped with toasted, crusty bread and melted cheese, this hearty soup is perfect for chilly evenings or anytime you crave a cozy, flavorful meal, without any meat. Easy to prepare and bursting with traditional flavors, it’s a timeless dish that will delight vegetarians and food lovers alike.

Ingredients:

• 12-13 medium onions
• 6 slices of seeded dark bread (or as many as needed for your bowls)
• A few sprigs of fresh thyme (some chopped finely, some kept whole for garnish)
• 50g butter
• 6 garlic cloves (keep one whole, finely chop the rest)
• 1-2 tablespoons sugar
• 3 tablespoons flour
• 1 cup white wine
• 2 liters vegetable stock (store-bought or homemade – I usually save the broth from boiling vegetables or meat in labeled freezer bags to use when needed; you can do the same if you prefer not to buy stock). If you don’t have any, prepare by boiling 2 liters of water with 5 vegetable stock cubes (preferably organic or low-salt, or regular if those are not available)
• 300g grated cheese (cheddar, mozzarella, gorgonzola, kashkaval, parmesan, etc. I made a mix using leftovers from my fridge.

Preparation:
Peel the onions, cut them in half, then slice them thinly. In a pot, melt the butter and sauté the onions over medium-high heat for about 10-15 minutes, stirring occasionally until they become translucent. Add the chopped garlic, sugar, and chopped thyme. Reduce the heat to low and let the mixture cook gently for about 30 minutes, stirring occasionally. After 30 minutes, sprinkle in the flour and stir well, then add the white wine and vegetable stock. Let it simmer for another 40 minutes.

Meanwhile, heat a pan over the stove and toast the slices of bread until they turn golden brown. Remove them from the pan and let them cool slightly. Then, take the whole garlic clove you reserved earlier, cut it in half, and rub it over the toasted bread slices. The crispy bread will have a slightly rough texture, perfect for absorbing the garlic flavor.

Prepare six oven-proof ceramic bowls and place them on a baking tray. At the bottom of each bowl, place a slice of the garlic-rubbed toasted bread. Meanwhile, turn off the soup and ladle it evenly into each bowl. Generously sprinkle shredded cheese on top and garnish with a sprig of fresh thyme. Bake in a preheated oven at 170°C (340°F) for about 10-15 minutes, or until the cheese is beautifully golden and bubbly.

If you try the recipe, let me know how you liked it! 😊

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