This vegetarian version of French Onion Soup is made with chunky portobello mushrooms, which add meaty flavor and texture to the vegetable-based broth.
Course Soup
Cuisine vegetarian
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Author Stephanie McKercher, RDN
Equipment
Stockpot or Dutch oven
Oven-safe soup crocks
rimmed baking sheet
Broiler
Ingredients
4tablespoonsgrapeseed oilor as needed to coat pot
2medium sweet onions,sliced
1shallot,sliced (optional)
2large portobello mushroom caps,chopped into 1 ½-inch pieces
4cupsvegetable broth or mushroom broth
1cupwater
4sprigsfresh rosemary
Salt and pepper to taste
4slicesbaguetteor sliced bread of choice
4slicesvegetarian Gruyere cheese(see note)
Fresh thyme leaves(optional)
Instructions
Heat oil in a stockpot or Dutch oven over medium heat. Add onions and cook 10 minutes, stirring occasionally, or until softened and starting to brown. Stir in shallot and mushrooms and cook 5 minutes, or until the mushrooms turn dark brown.
Pour in broth and water and stir in rosemary sprigs. Cover, bring to a boil, and then reduce heat to low and simmer 10 minutes, or until the onions are fully cooked and the flavors meld together. Season with salt and pepper to taste.
In the meantime, preheat the broiler and spread baguette slices on a rimmed baking sheet. Transfer baking sheet to the oven and toast bread 2 minutes on each side, or until golden brown. Remove from the oven and set aside. (Leave the broiler on because you will use it again.)
Arrange 4 oven-safe soup crocks on the baking sheet. Divide the soup between the crocks. Place a piece of toasted baguette and slice of Gruyere cheese on top of each. Carefully return the baking sheet with the soup crocks to the oven and broil 2 minutes, or until the cheese is melted. Remove from the oven, garnish with fresh thyme leaves if desired, and allow to cool slightly before serving. (The soup crocks will be very hot. Serve on plates if desired.)
Notes
Store leftover soup in an airtight container and refrigerate up to 4 days or freeze up to 3 months. Toast bread and melt cheese immediately before serving.Gruyere cheese can be made with animal rennet but some brands (such as Boar’s Head) make vegetarian versions. If you can’t find suitable Gruyere cheese, substitute swiss, provolone, or mozzarella.Vegan/dairy-free variation: Omit cheese or substitute dairy-free cheese slices.Gluten-free variation: Omit bread or substitute sliced gluten-free bread.If you don't have oven-safe soup crocks, melt the cheese on top of the soup in the microwave for about 20 seconds instead of broiling.