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French Onion Soup {vegetarian}

(4 Comments)

French Onion Soup (vegetarian)

For a slight variation on the traditional French onion soup recipe, I'm sharing my vegetarian version, using balsamic vinegar.

My first cookbook has a version of French onion soup using beef broth, and, optionally, wine. In theory you could just swap the beef broth with vegetable broth, but that would leave the soup missing the rich flavor that the beef broth brings to the party.

So I much prefer this version, and I'm not just saying that because I don't eat much meat. The better reason-I look for any excuse to use my favorite basalmic vinegar is my cooking and recipes.

The soup itself is dairy-free, but I usually add Parmesan or some form of Swiss cheese on top of the soup. You may want to up the ante by adding some toasted bread pieces to the soup as well.

French Onion Soup (vegetarian)

French Onion Soup (vegetarian)

French Onion Soup (vegetarian)

French Onion Soup (vegetarian)

French Onion Soup (vegetarian)

French Onion Soup (vegetarian)

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French Onion Soup {vegetarian}

I'll admit that I use water most of the time, but when you have vegetable broth on hand, it's a great nutritional addition. I recommend a lightly flavored broth so that the soup maintains the flavor of the onions and balsamic vinegar. The balsamic vinegar I use has no added sugar, which is good for sugar-free diets such as SCD.
I tend to make this a bit on the sweet side and a bit on the salty side too. To bring the carbs down replace the honey with low-carb sweetener.
I sometimes add up to 2 tablespoons of honey depending on the sweetness of the onions, so if you like your broth a bit sweeter feel free to add some more honey in step 4 after tasting the broth. Also add a bit more salt in step 4 if needed.
Servings 4 servings
Calories 163 kcal

Ingredients
 
 

  • 3 large yellow onions preferably sweet onions
  • 2 tablespoons olive oil or ghee
  • 2 teaspoons salt split between step 3 and 4
  • 1 garlic clove peeled and minced
  • 3 tablespoons balsamic vinegar
  • 6 cups vegetable broth or water
  • drizzle of honey
  • more salt to taste
  • ¼ cup shredded Parmesan cheese or Swiss or other cheese

Instructions
 

  • Heat a wide stock pot or dutch oven on low heat.
  • Add the oil and onions to the pot, cover, and cook on a low heat for 15 minutes.
  • Take the top off the pot. Raise the heat slightly and add ½ teaspoon salt, garlic and a drizzle of honey. Cook uncovered for 15 minutes, occasionally stirring the onions. The onions should be browned but not burnt. Add a bit more oil if the onions are sticking to the bottom of the pot.
  • Add the broth or water, 1 ½ teaspoons of salt, and balsamic vinegar, and simmer for 15 minutes. Feel free to add a bit more salt if needed.
  • Place soup servings in oven-safe soup bowls and sprinkle with Parmesan or Swiss cheese on top.
  • Place the soup bowls in an oven under a broiler or at a broil setting for 2 minutes or so, or until the cheese is bubbling.
  • Serve hot.
  • Store leftover soup in the refrigerator for a few days, or freeze for a few months.

Nutrition

Calories: 163kcalCarbohydrates: 18gProtein: 4gFat: 9gSaturated Fat: 2gCholesterol: 6mgSodium: 2676mgPotassium: 178mgFiber: 2gSugar: 10gVitamin A: 805IUVitamin C: 9mgCalcium: 98mgIron: 1mg

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  1. Ali says

    Heya, thanks for sharing this recipe! I made it last night and it was delicious!

    Reply

    • Erica says

      good to hear!

      Reply

  2. Nancy says

    I'm always so happy when I see a new post on your site 🙂 I have been wanting to try to make French Onion Soup so maybe now is the time! It looks really good!

    Reply

    • Erica says

      Awe, thanks! It is good 🙂

      Reply