Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Jerri Manthey's Famous Vegetarian French Onion Soup
- add review
- #39172
With butter-cooked onions stewed in a meatless broth, a crunchy French bread crouton, and a gooey swiss cheese layer on top, this vegetarian soup compromises nowhere.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
13 reviews
5 comments
ingredients
3 ounces butter
1 pound large white onions, thinly sliced
1 tablespoon all-purpose flour
1 1/2 quart vegetable stock (see note)
salt and freshly ground black pepper
extra virgin olive oil
garlic powder
6 slices crusty French bread (or use twice as many smaller slices)
grated fresh Parmesan cheese
slices aged Swiss cheese (as needed to cover)
directions
Add the butter to a saucepan over low heat and cook, stirring, until melted. Add the onions and stir constantly for 20 minutes or until they become soft and golden brown.
Sprinkle the flour over the onions and cook, stirring, for 2-3 minutes.
While stirring, slowly add the vegetable stock. Season as desired with salt and pepper and bring to a boil. Reduce the heat to very low, cover, and cook for 45 minutes, stirring occasionally.
Turn the oven broiler on.
Place the bread slices on a baking sheet and place under the broiler until lightly toasted. Turn the bread over and drizzle lightly with olive oil. Season with garlic powder and sprinkle with Parmesan cheese. Place under the broiler until the cheese is melted.
Place the slices of bread in the bottom of individual heatproof soup bowls. Carefully pour the onion soup over the bread. Sprinkle additional Parmesan on top then lay slices of Swiss cheese over the top to cover the entire opening of the bowl. Let some of the cheese hang over the edge to form a seal and so that it melts to the bowl and makes crusty cheese pieces to pick off (my personal favorite).
Place the bowls on a baking sheet and place under the broiler until the cheese melts.
Serve immediately.
SPECIAL NOTE FOR VEGETABLE STOCK: The best way to make this stock is with "Better Than Bouillon" brand vegetable base. It has a ton of flavor and is the only one I ever use.
added by
nutrition data
363 calories, 16 grams fat, 46 grams carbohydrates, 9 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
see more vegetarian recipes
reviews & comments
Is 3 oz. of butter correct? Should it be 3 TBS.? Seems like way more butter than needed for 1lb of onion.
Yes, the amount of butter is correct.
November 24, 2019
This is my favorite french onion soup recipe. I make it often and everyone loves it. They don't even know it is vegetarian until they ask me fr the recipe!
October 11, 2013
I love you Jerri and your soup is delicious!! I just made it! Hope you do another Survivor show soon!
July 4, 2013
AMAZING soup that you would never know is vegetarian!
March 10, 2013
My family absolutely LOVED this recipe. It will now become a staple in our household. Thanks!
March 4, 2013
As a vegetarian craving soup, this hit the spot! My grocery store carried Better Than Boillon brand but only in beef and chicken, so I used George Washington brown broth packets. Turned out scrumptious. I used sourdough bread.
here are 2 amazing variations 1 Use water- super carmelize onions and you wont need any flavored broth. use sea salt to taste. 2 I always use miso whenever I need to substitute beef broth. its great.
I'm going to braise-saute the onions on medium-low heat for an hour, adding fat and liquid as needed, until carmalized. The important thing is to develop the sugars and not to let the onions burn. Very slow sauteeing is the key to a fantastic, authentic onion soup. You'll know they're finished when they get a viscous, yet slightly sticky, carmel-hued sheen.
November 7, 2012
Incredible! I used Knorr's bouillon (because its my favorite for Vegetable stock!), Gouda cheese, and I added a splash of red wine to the stock. I will make this again!
Has anyone thought about or tried using the Better than Bullion No-Beef base? Since it is traditionally a beef base, I was just wondering if the flavor would be better? And ALL of the Better than Bullion flavors are great. They have a No-Chicken and a Mushroom base that are AWESOME! I will report back if I ever get some crusty french bread!
March 25, 2012
This is an awesome recipe! I bought the recommended Better than Bouillon vegetable base and it was delicious. I also was able to cook this up quite fast, only about 25 mins over low heat and it was ready to go! We topped with cheese and crusty bread and put it under the broiler for a min and it was some of the best french onion I've ever had!
March 5, 2012
This soup is was the best french onion soup anyone at the table had ever had, and my family is brutally honest when it comes to food. I was nervous about how it would taste with beef broth, but I didn't miss it one bit. I'd never used Better Than Boullion before and all I could find was a huge low sodium jar of concentrate. I'm really glad that jar is so huge now, because I think I'm in love. Two quick notes about the recipe though: 1. The servings are pretty small, I think I'm going to assume 2 servings per person next time (and there will be a next time!) 2. The onions cook better on medium to medium-low heat. I cooked mine on medium-low (as always) and it took me 45 minutes to get them right. Usually I would take off a star of either of the above, but this soup is just too good for for stars.
October 14, 2011
I made this tonight and I loved it! My nearest grocery store has a limited selection of cheese so I went with a strong provolone, which worked great. I'm glad you recommended Better Than Bullion... I've never had it before but it definitely made the soup! Thanks!
August 16, 2011
This was so good! I will make it again.
June 13, 2011
I'd recommend a little less butter, and no need to simmer for 45 min, 20 min should be enough.
Another tip, use Gruyère Cheese... traditionally used in french onion soup.
August 3, 2010
This recipe was nothing short of AMAZING! I don't really like French Onion soup, but it is my boyfriend's favorite soup, so I decided to make it for him. He said it was the best he's ever had!! I absolutely loved it as well which was surprising! One recommendation though, when you are first cooking the onions in the pan with the butter, cook them at medium heat otherwise they will never cook. I was stirring the onions at low heat for 30 minutes and they still weren't even close to turning brown!
July 15, 2008
My husband became a Vegetarian 3+ years ago when we began dating. He loves his meaty treats of ole', so I surprise him again and again by making his favorites- only meat-free! This recipe was perfect and the soup came out restaurant-quality and taste. Thank you for sharing this recipe! For Veggies and Carns alike!!