French Onion Soup

I've been seeing this warming, winter soup in lots of food magazines and blogs lately and realized I've never made it at home. Knowing that the broth is the chief ingredient that would make the vegetarianizing of this soup, I bought a few and did a very unscientific taste test with Pacific, Trader Joe's and Imagine vegetable broths. Maybe I shouldn't have been surprised that they all tasted pretty weak, with the Trader Joe's fairing the worst (it tasted literally like water). I ended up using Pacific - had the most deep flavors. If you are concerned about sodium, opt for the low sodium broths (I used full test). The cheese also makes this - spend a bit and go for an aged gruyere - it's worth every extra penny.

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French Onion Soup
Servings: 6
Time: About 20 minutes active; 90 minutes total
Price: About $16.40 total; $2.80 per serving
Nutrition (per serving):
Calories: 306
Protein: 10g
Fat: 6.7g
Saturated fat: 4.1g
Carbohydrates: 42.1g
Fiber: 5.3g
Sodium: 1408.1mg
Cholesterol: 15.6mg


1 Tbsp EVOO
2 Tbsp butter (I used plant-based)
3 lb onions, sliced thinly
1 tsp sugar and salt, each
3 Tbsp flour
8 cups vegetable broth
1 Tbsp vegetarian Worcestershire sauce
1/3 cup sherry or red wine
1 tsp black pepper and dried thyme, each
1 bay leaf
Six (6) 1" pieces of French bread
3 garlic cloves, peeled
3 oz Gruyere cheese, grated

1. In a large soup pot, heat EVOO and butter over medium low heat. Add sliced onions and cook, stirring occasionally for 40 minutes. Add sugar and salt and cook 20 minutes more, stirring occasionally.

2. Then add flour and stir well to make sure all is incorporated, about 1 minute. Add broth, Worcestershire sauce, sherry, pepper, thyme and bay leaf, turn heat to medium high and bring to a boil. Reduce back down to medium low, cover partially and cook 30 more minutes.

3. Meanwhile, toast bread in a toasted oven or broiler. While bread is warm, rub it with the garlic on both sides. Set aside.

4. When soup is ready, taste and adjust for seasonings. Turn oven broiler to high. Then ladle out the soup into six broiler-proof bowls or crocks. Top with garlic toast and divide up grated cheese. Place carefully on a cookie sheet and broil 2-3 minutes until cheese is melted and bubbling, browning as much as you like. Serve hot with extra bread.