Vegetarian French onion soup

    1 hour 10 min

    This quick version of the classic is made with vegetable stock, and flavoured with thyme and brandy.

    38 people made this

    Serves: 4 

    • 1.2L (2 pints) vegetable stock, divided
    • 4 onions, sliced
    • 1/8 teaspoon caster sugar
    • 2 tablespoons plain flour
    • 100ml (4 fl oz) dry white wine
    • 1 bay leaf
    • 1/2 teaspoon ground thyme
    • 1/2 teaspoon freshly ground black pepper
    • 1 tablespoon brandy
    • 4 slices crusty bread, toasted
    • 1 clove garlic, halved
    • 2 tablespoons grated Parmesan cheese

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. In a large saucepan, heat 4 tablespoons vegetable stock. Stir in the onion and cook over medium heat until golden, 15 minutes.
    2. Stir in the sugar and flour. Pour in the remaining vegetable stock and the wine. Stir in the bay leaf, thyme and pepper. Bring to a boil and let boil 8 minutes, stirring constantly; then reduce heat, partly cover, and simmer 30 minutes.
    3. Preheat oven grill.
    4. Remove from stock mixture from heat, remove bay leaf and stir in brandy. Rub garlic clove over toast. Ladle the soup into 4 ovenproof bowls and float a piece of toast on top of each bowl. Sprinkle with the Parmesan.
    5. Place bowls under grill until cheese melts.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (22)


    Perfect! The broth of this soup is rich and tasty. I omitted the sugar, even though there's hardly any, but I don't like too-sweet French Onion Soups, and I used Vidalia onions, which are sweet on their own. I slathered some minced garlic on the toast, instead of just rubbing a clove, since we love garlic in this house. You may miss the gooey mouth-feel from the lack of gobs of cheese, but the flavor is still really good, and this is much healthier. Be careful not to add too much black pepper without taste-testing, as it is quite noticeable, but not excessive, as long as you like pepper. Great recipe!  -  11 Oct 2004  (Review from Allrecipes US | Canada)


    OUTSTANDING Just as it is- thanks!  -  15 Nov 2005  (Review from Allrecipes US | Canada)


    VERY tasty! I did use a dab of butter in with the 1/4 cup broth to cook the onions. I've made french onion before and I believe the buttery taste of the onions lend to the flavor of the soup. I know its only a tsp but it added a hint of a buttery flavor. Other then that I used it to the T and it was fantastic. Will definitely make this again. Thanks for the recipe!  -  03 Mar 2012  (Review from Allrecipes US | Canada)