Vegetarian Classic French Onion Soup

Total time1 hr 30 min

Prep time15 min

Cook time1 hr 15 min

Deeply caramelized yellow onions are the whole point here, slowly softened in butter and olive oil until they turn jammy and deep amber-brown, then brightened with a splash of dry white wine and a hit of garlic, thyme, and bay leaf. That long, patient stovetop caramelization is what builds the rich, savory depth this soup is known for, no shortcuts needed. Everything gets ladled into crocks and topped with crisp, broiler-toasted baguette slices piled high with coarsely grated Gruyère, then blasted under the broiler until it's bubbling and blistered in spots. The result is a bowl of deeply savory, cheese-draped comfort food with a satisfying crust you have to break through with your spoon. It's a cozy, restaurant-worthy classic that fits comfortably into a vegetarian kitchen, and it's every bit as impressive served at a dinner party as it is on a quiet weeknight.

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Ingredients

4 servings

3 tbsp unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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1 tbsp olive oil
3 lb yellow onions (about 5 large), halved and thinly sliced
1 tsp kosher salt, plus more to taste
½ tsp granulated sugar
3 cloves garlic, minced
½ cup dry white wine (such as sauvignon blanc or pinot grigio)
2 tbsp cognac or dry sherry (optional)
Omit this
This ingredient likely doesn’t work for the diet.
4 cups beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
2 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
2 sprigs fresh thyme
1 bay leaf
1 tbsp worcestershire sauce
black pepper, to taste

For the croutons and topping

8 slices baguette, cut ¾-inch thick
1 tbsp olive oil
6 oz gruyère cheese, coarsely grated (about 1 ½ cups)

Instructions

1
Melt the butter with 1 tbsp olive oil in a large Dutch oven over medium heat until the butter is foamy and just beginning to subside. Add the sliced onions and 1 tsp kosher salt, tossing to coat. Cook, stirring every 5 minutes, until the onions have softened and collapsed, about 15 minutes.
2
Reduce the heat to medium-low and stir in the sugar. Continue cooking, stirring every 8–10 minutes and scraping up any browned bits from the bottom of the pot, until the onions are deep amber-brown and jammy throughout, 45–55 minutes. If the pot looks dry or the fond is darkening too quickly, add a splash of water (2–3 tbsp) and scrape up the bits.

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