I just love the rich, savory taste of French onion soup. And this vegetarian option doesn’t lose a bit of that amazing flavor. The crostini adds the classic crunch, while the cheese brings all the smoky goodness to this party. I think you’re going to really like this soup. It’s simple, it’s good…and I hope you’ll give it a try!
5 large sweet onions
8 cups of ‘Better than Bouillon’ vegetable base (or your favorite broth)
1 sprig of thyme
1 large bay leaf
2 cloves of garlic
Udi’s gluten free dinner rolls….but, use your favorite bread.
shredded gruyere cheese or another melting cheese (swiss, white cheddar, mozzarella)
peel and slice 5 very large sweet onions about 1/4” thick
In large dutch oven or pot melt 3 Tbsp unsalted butter.
place heat at a medium low setting
cook, stirring often, for 15 minutes
add 1 tsp sugar (this will help with the caramelization process)
continue cooking another 45-50 minutes until well reduced and onions have turned a golden color
deglaze the onions (adding a liquid to bring out flavor) with 1/4 cup of balsamic vinegar…you can also use 1/2 cup red or dry white wine
add 8 cups of vegetable broth, stir
add 1 sprig thyme, one large bay leaf, 1 large minced garlic clove, and pepper to taste
only add salt now if you are using an unsalted broth or base, start with a tsp then adjust as needed
continue cooking for 30 more minutes
For the crostini
cut your choice of bread into 1/2” slices (set aside)
take one peeled garlic clove and grate the end flat
rub garlic clove evenly over slices of bread
melt 2 Tbsp unsalted butter
lightly brush over tops of bread only
preheat oven to 375 degrees
place bread on lined baking sheet
bake 12-15 minutes, or until golden brown
once your remove the crostini, turn you oven to broil
After the last 30 minutes of cooking the soup, ladle into heatproof crocks, leaving room for your crostini and cheese
cover soup with bread and shredded cheese, be liberal with the cheese.
place soup on baking sheet under broiler for 5 minutes or until bubbly and brown
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