Dairy Free French Onion Soup
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Learn more →Ingredients
4 servings
For the soup
- 3 tbsp olive oil
- 3 lb yellow onions (about 5 medium), halved and thinly sliced
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- ½ tsp granulated sugar
- 4 cloves garlic, minced
- 1 tbsp fresh thyme leaves (or ½ tsp dried thyme)
- 2 bay leaves
- ½ cup dry white wine or dry sherry
- 1 tbsp worcestershire sauce
- 6 cups beef broth
For the croutons
- 1 baguette, cut into 8 slices (about ½ inch thick)
- 1 tbsp olive oil
- 1 ½ cups dairy free cheese, shredded
Instructions
- 1
Heat 3 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the sliced onions, salt, and pepper, and stir to coat. Cook, stirring every 5 minutes, until the onions have softened and released their liquid, about 15 minutes.
- 2
Reduce the heat to medium-low and continue cooking the onions, stirring every 5–8 minutes and scraping up any browned bits from the bottom of the pot, until they are deep golden-brown and jammy throughout, 45–55 minutes total. If the onions begin to stick or scorch, add a splash of water (1–2 tbsp) and scrape the bottom clean. Stir in the sugar during the last 10 minutes to encourage even browning.
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