These potatoes have a slight green tint, a light spice, and an exquisite roasted garlic aroma. a delicious accompaniment to ginger-soy marinated meat and fish. Potato pancakes can be made from the leftovers.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup butter
- 8 onions, sliced
- 1 quart vegetable broth
- 1 ½ cups white wine
- salt and pepper to taste
- 6 slices baguette
- 2 cups shredded mozzarella cheese
Instructions
- Melt butter in a large pot over medium heat. Saute onions until deep brown, about 20 minutes. Stir in broth and wine, using a wooden spoon to scrape the bottom of the pot. Season with salt and pepper. Cook until heated through.
- Preheat oven on broiler setting. Ladle soup into heatproof serving bowls. Top each bowl with a slice of bread, and sprinkle with cheese. Place under a hot broiler until cheese is melted and slightly browned.
Nutrition Facts
| Calories | 343 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 3 g |
| Protein | 14 g |
| Saturated Fat | 9 g |
| Sodium | 699 mg |
| Sugars | 10 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
did not say what type of onions to use so used 4 each sweet and yellow onions. I liked but the kids said it was too sweet. Surprised how good it was with just so few ingredients
I knew 1-1/2 cups of wine would ruin this (or pretty much any) recipe so I used 1/2 cup. That was a good guess. Also used 6 onions, less butter and added thyme. This recipe need to be adjusted. You have been warned!
I have made this soup twice now and about to make it for the third time. I love how simple the ingredients are and i love the taste even more.
this was very easy, I followed everything, except it takes longer to get the onions just right then the time mentioned here. the mandolin was a life saver. used white zinfindel cuz that’s what I had! delish
Delicious. I exchanged the wine for 3/4 cup apple cider and it tasted great.
This is the best veggie french onion soup…EVER
I have just made this, and I agree with others that it tastes restaurant quality or better. I used half white and half red wine and added a dash of Worcestershire as others suggested, and it is yummy! I’d purchased a vegan beef flavored broth base (I was feeling cheap that day and didn’t feel like shelling out for veggie broth), and it really does taste like it was made with beef broth as I usually do. We are required to eat vegetarian on Fridays, and I bet my hubby won’t believe it is vegetarian when he tries it. Thanks for the recipe.
I like the simplicity! Did not have wine so added 1/4 cup brown rice vinegar, agave, garlic, WHITE PEPPER, & extra veggie broth. Tastes fabulous!
Made this for a couple friends around the holidays and they loved it. They are not vegetarian but I am so I had to find a recipe for this soup that didn’t use beef broth. It was easy to make and very tasty.
Delicious, quick, and easy! What more could you ask for? I toasted the bread first and also added a couple pinches of flour to the simmering soup.
it’s a classic!
George Washington Beef Broth (is vegetarian) and has really good flavor…it comes in a box next to the soups…(also chicken)…as an alternative to the over priced canned stuff!
I’ll make this again, but it wasn’t this amazing dish that sent my tastebuds into a frenzy that others raved about.
Think I’d really like this soup if I didn’t accidentally put a lid on my onions, very easy, great flavor.
Pretty darn good vegetarian French Onion. But the flavor obviously depends based on the wine you use. I used very watered down vegetable stock, so I added in 4 bay leaves and 3 shakes of Worcestershire sauce. And I sauted the onions for probably 30 minutes, so they browned nicely. I didn’t have baguette or mozzarella, so I subbed a toasted half slice of plain bagel & a slice of provolone.
Just made it. It took a while to cook all of those onions. Plus, since I’m a rookie, what kind of onions are best for this recipe? I used yellow, which I use for everything. It still tasted great, though. My wife loved it and wants to make it a keeper.
I have been craving a good vegetarian onion soup for a long time & think I finally found it. I made my own veggie broth & used a lot of mushrooms & onion skins so the broth would be bold. My husband, who eats meat & always orders onion soup out, said this is as good as any he orders. I think I would double the recipe next time. I cooked the onions for 35 minutes.
Tastes strongly of wine– use significantly less if you don’t want this as the main flavor. Be sure to cook your onions well, so that they are completely soft, before adding to the broth. I left out the salt and pepper, since our veggie broth contained salt. My husband and I both enjoyed this soup a lot.
this. was. wonderful. i made it for my family and got a thumbs up from everyone. i did add a few things though, rosemary and a little bit of white sugar. it took a little longer than i expected so i served the soup with bread and cheese on the side and it was marvalous. thanks so much! 🙂
I didn’t like any of the other FO soup recipes on this site, so I tried this one (simple is always best), I did use beef broth. It was fantastic!!
My family loves this soup! They cry while I’m making it, and beg me to make more later.