Vegetarian Dairy Free French Onion Soup

Total time1 hr 30 min

Prep time15 min

Cook time1 hr 15 min

4.7

(27)

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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
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.

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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