Vegetarian French Onion Soup Recipe
This French Onion Soup is one of my new favorite things to make during the winter months. There is something so comforting about broth, caramelized onions, and the melty cheese bread topping that I just love! I added lentils to the soup, making it more filling while also adding protein and fiber. All things I’m looking to incorporate more of, especially at this time of year!
I had ROYO Low-Carb Artisan Bread on hand and used it for this recipe, but any type of bread works great. If you’ve been looking for a cozy, healthy vegetarian soup for busy weeknights, you’ll love this easy Vegetarian French Onion Soup recipe!
You’ll Also Love: Hearty Vegan Lentil Soup Recipe
Ingredients
For the Soup
- Olive Oil
- Yellow Onions, thinly sliced
- Brown Sugar
- Dry White Wine – Pinot Grigio and Sauvignon Blanc are great options. If you’re looking for a substitute, more vegetable broth with a splash of vinegar is the best alternative!
- Garlic
- Bay Leaves
- Vegetable Broth
- Salt/Pepper
- Vegetarian Worcestershire Sauce
- Cooked Lentils
For the Topping
- ROYO Low-Carb Artisan Bread – or bread of your choice. French bread, sourdough, gluten-free – there are so many great options for this easy soup!
- Vegetarian Gruyere Cheese – or cheddar cheese!
- Vegetarian Parmesan
- Fresh Thyme (Optional)
How to Make Vegetarian French Onion Soup
Making Vegetarian French Onion Soup is easy, and the key to the classic French onion soup flavor is giving the sliced onions some time to cook down. However, we’re still keeping this recipe as quick and easy as possible! Here’s how to make it:
- Over medium-high heat, cook the sliced onions with the oil in a Dutch oven for about 10 minutes.
- Add the salt and sugar, and keep cooking for 12-15 additional minutes.
- Add the wine, garlic, and bay leaves. Let cook for 5 minutes.
- Add broth, pepper, Worcestershire sauce, and cooked lentils. Stir and simmer over medium heat for 10 minutes.
- Toast the bread and break it up into large pieces.
- Remove the bay leaves, divide the soup into 4 bowls, and top with the bread pieces and cheese.
- Place under your broiler until bubbly, then top with a few fresh thyme leaves and serve!
Alternative Method: you can also skip the 4 individual bowls and just add the bread/cheese topping directly in the dutch oven, then broil!
Tips for Making & Storing Vegetarian French Onion Soup
Onions – Onions need a little time to develop the depth of flavor, and a little sugar to help them caramelize. It helps to slice them as thinly as possible! White onions or sweet onions could be used as well.
Liquids – You can substitute the white wine for broth with a Tablespoon of apple cider vinegar. Beef stock can also be used instead of vegetable broth!
Make it Vegan – Use vegan cheeses and vegan Worcestershire sauce for a plant-based meal!
Large Pot Serving – Leave the soup in your Dutch oven, top with bread and cheese and broil the entire pot. Ladle each serving directly from the larger pot.
Storing – Let the soup cool completely, transfer it into an airtight container, and store it in the refrigerator for up to 3-4 days. You can also freeze the Vegetarian French Onion Soup for 1-2 months, but I suggest removing any bread and cheese topping before freezing. When reheated, add new toast and cheese and broil for the best texture and flavor!
More Healthy Soup Recipes You’ll Love:
- Stuffed Cabbage Soup
- 4-Ingredient Potato Soup
- The BEST Crockpot Vegetable Soup
- Chicken Lemon Rice Soup
- Pumpkin Curry Soup
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Vegetarian French Onion Soup
Equipment
- Soup Bowls w/ Handles optional
Ingredients
- 2 Tablespoons olive oil
- 3-4 medium yellow onions (peeled and thinly sliced, about 4-5 cups sliced)
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1/2 cup dry white wine
- 3 teaspoons minced garlic
- 2 medium bay leaves
- 6 cups vegetable broth
- 1 teaspoon ground black pepper
- 2 teaspoons vegetarian Worcestershire sauce
- 2 cups cooked lentils (1 cup dry)
- 6 slices low-carb bread (toasted)
- 1 cup grated vegetarian Gruyere cheese
- 1/4 cup grated vegetarian parmesan
- fresh thyme (for garnish)
Instructions
- Cook the sliced onions in oil in a dutch oven over medium-high heat for about 10 minutes, stirring occasionally.
- Add the salt and sugar, then continue cooking for another 12-15 minutes.
- Add the wine, garlic, and bay leaves, cooking for another 5 minutes.
- Add the broth, pepper, Worcestershire sauce, and cooked lentils, simmer for another 10 minutes.
- Toast the bread and cut into pieces.
- Remove the bay leaves and divide the soup into 4 oven-safe bowls.
- Cover the top of each bowl with bread pieces of toast and cheeses.
- Broil at 400 degrees F for 5-7 minutes, or until the cheese is bubbly.
- Sprinkle with fresh thyme, serve, and enjoy!
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