Traditional french onion soup is made with beef stock, and some recipes use worcestershire sauce (which contains anchovies), so it is usually not vegetarian. I have developed this Vegetarian French Onion Soup, so meat free folk can enjoy this delicious flavoursome soup too! It's one of my favourite soups, it has that perfect umami flavour, and who can resist the cheesy bread on top?! Caramelising the onions does take a bit of time, but trust me it is so worthwhile.
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Ingredient Tips & Equipment Information
- Fresh garlic is best for this recipe for the best flavour, but a puree or frozen garlic will work well too.
- You will need a large, high sided pot with a lid for this recipe.
- One of the key ingredients for both colour and flavour of this soup is meat free "beef" stock cubes. I use the Oxo brand ones as they are the only kind I've found where I'm based in the UK. I got them from Amazon, but I have since seen them in Asda. If you only have access to another kind of meat free beef flavoured stock, then you can use that instead.
- I used mozzarella to top the bread. Gruyere is the traditional option, but any cheese that melts well can be used.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Vegetarian French Onion Soup
Heat up the oil and butter in a large high sided pot. Add the onions and stir well to coat them with the oil and butter. Put the lid on the pot and leave for 10 minutes. Stir again, then put the lid back on for another 10 minutes. Stir well, then keep cooking with the lid off for around 30-40 minutes until the onions are very soft, darker in colour and have reduced in volume. Add the garlic and cook for at least 5 minutes. Add the flour and cook for around a minute.
Add the water, vegetable stock cubes, meat free "beef" stock cubes, soy sauce and balsamic vinegar. Stir everything together and bringing to a gentle simmer. Meanwhile, slice up the bread and toast it under the grill. Portion the soup into bowls, add the toasted bread on top, and a generous amount of cheese. Put the bowl under the grill to melt the cheese, then serve immediately.
For the full recipe with measurements, head to the recipe card at the end of this post.
How long does this soup last and can it be frozen?
Once fully cooled, it will keep in the fridge in an airtight container for 3 days. It can also be frozen for up to 3 months. To defrost, put it in the fridge overnight, or on the kitchen counter. Depending on the temperature of your kitchen the time it takes to defrost will vary. Re-heat the soup either in a pan on a low heat, or in the microwave. Microwave in short blasts and stir regularly.
Can this recipe be made vegan?
Great news - the soup recipe is so easy to make vegan! All you need to do is use dairy free butter for the soup, and dairy free cheese for the cheesy bread topping. Please do check the ingredients for everything you use to make this recipe if serving to someone with an allergy, intolerance or dietary preference.
Can this recipe be made in a soup maker?
If your soup maker has the ability to saute and caramelise the onions, then yes you can make this in a soup maker. Check the instructions or contact the company who produced your soup maker if you are not sure.
More tips for making the Vegetarian French Onion Soup:
- You can garnish the soup with fresh thyme or chives.
- I don't add salt to the recipe as I find the stock gives it enough flavour, but you can season the soup to your own taste.
- Make sure to use oven safe bowls for the soup if you are placing them under the grill to melt the cheese.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Chef's knives
- Measuring spoons
- Garlic press
- Chopping boards
- Kitchen scales
- Ladle
- No Beef Stock Cubes
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Vegetarian French Onion Soup
Ingredients
For the soup
- 1-2 tbsp Vegetable oil
- 50 g Butter unsalted
- 4 White onions thinly sliced into half moons
- 3 Garlic cloves finely chopped
- 3 tbsp Plain flour
- 1.2 litres Water
- 2 Vegetable stock cubes
- 2 Meat free no beef stock cubes I used Oxo
- 2 tbsp Soy sauce
- 2 tbsp Balsamic vinegar
For the cheesy bread
- 1 French bread stick/baguette sliced
- 250 g Mozzarella or other grated cheese
Instructions
- Heat your pan on a low-medium heat, add the oil and butter and allow the butter to melt
- Add the onions, and stir well to coat them with the oil and butter. Put the lid on and leave for 10 minutes
- Remove the lid (be careful of the steam!) stir the onions well, then put the lid back on for another 10 minutes
- Remove the lid, again being careful of steam. Stir the onions well and then cook them for 30-40 minutes, stirring occasionally and keeping a close eye on them throughout, until start to turn golden brown, are very soft and have reduced in volume considerably
- Add the garlic, stir in and cook for around 5 minutes
- Add the flour, stir in and cook for about 1 minute
- Add the water, vegetable stock cubes, meat free "beef" stock cubes, soy sauce and balsamic vinegar. Stir everything together and bring to a gentle simmer.
- Meanwhile, pre-heat your grill and slice the bread into chunks. Toast the bread under the grill on both sides
- If serving immediately, portion the soup out into bowls, add the toasted bread on top, and a generous amount of cheese. Put the bowl under the grill to melt the cheese, then enjoy while warm!
- Leftovers should be fully cooled, then stored in an airtight container in the fridge or freezer
Notes
- Fresh garlic is best for this recipe for the best flavour, but a puree or frozen garlic will work well too.
- You will need a large, high sided pot with a lid for this recipe.
- One of the key ingredients for both colour and flavour of this soup is meat free "beef" stock cubes. I use the Oxo brand ones as they are the only kind I've found where I'm based in the UK. I got them from Amazon, but I have since seen them in Asda. If you only have access to another kind of meat free beef flavoured stock, then you can use that instead.
- I used mozzarella to top the bread. Gruyere is the traditional option, but any cheese that melts well can be used.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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