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Vegetarian Mushroom Soupe à l'oignon - Image 1

Vegetarian Mushroom Soupe à l'oignon

French cuisine
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Vegetarian Mushroom Soupe à l'oignon

  1. Vegetable Soups

Prep: 25 min • Cook: 60 min. A rich and savory vegetarian take on the classic French onion soup, using a robust mushroom broth and slow-caramelized onions, topped with melted Gruyère cheese and a toasted baguette crouton. This comforting soup offers profound umami depth, perfect for a hearty and meat-free meal.

Preparation time
25 min
Cooking time
1 hr
Total time
1 hr 25 min
Servings
4
Course
Soup
Complexity
Medium
Units:
Scale:

Ingredients

  • 6 pcs yellow onions(large, thinly sliced)
  • 8oz cremini mushrooms(sliced)
  • 6 cup vegetable broth(low sodium)
  • 1/2 cup dry white wine
  • 4 tbsp unsalted butter
  • 4 pcs fresh thyme sprigs
  • 1 pc bay leaf
  • 1/2 tsp salt(or to taste)
  • 1/4 tsp black pepper(freshly ground, or to taste)

For Serving

  • 1 pc baguette(half, thinly sliced)
  • 4oz gruyère cheese(shredded)

Instructions

Caramelizing Onions

  1. Melt butter in a large heavy-bottomed pot or Dutch oven over medium-low heat. Add the sliced onions and a pinch of salt.
  2. Cook, stirring occasionally, for 40-50 minutes, or until the onions are deeply caramelized and a rich golden brown. Be patient, as this step is crucial for flavor.

Building the Soup

  1. Add sliced cremini mushrooms to the caramelized onions and cook for an additional 5-7 minutes, until softened and browned.
  2. Pour in the dry white wine, scraping any browned bits from the bottom of the pot with a wooden spoon. Let it simmer until almost completely reduced, about 3-5 minutes.
  3. Stir in the vegetable broth, thyme sprigs, and bay leaf. Bring the soup to a gentle simmer, then reduce heat to low, cover, and cook for at least 20 minutes to allow the flavors to meld.
  4. Remove the thyme sprigs and bay leaf. Season with salt and black pepper to taste.

Serving

  1. Preheat your oven's broiler. Arrange baguette slices on a baking sheet and toast lightly until golden brown.
  2. Ladle the hot soup into oven-safe bowls. Float a toasted baguette slice (or two) on top of each bowl.
  3. Generously sprinkle shredded Gruyère cheese over the baguette and soup.
  4. Place the bowls under the broiler for 2-4 minutes, or until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning.
  5. Serve immediately and enjoy the rich, savory flavors.

Nutrition

Servings
4
Serving size (imperial)
15.2 fl oz
NutrientPer servingPer 100 mlTotal (4 servings)
Calories350 kcal77.8 kcal1,400 kcal
Protein15 g3.3 g60 g
Fat20 g4.4 g80 g
Carbs30 g6.7 g120 g

Tips

  • Slice onions uniformly for even caramelization. A mandoline can help achieve consistency, but be car
  • Deep caramelization is key; don't rush the onion cooking process for maximum flavor.
  • Use oven-safe crocks for an authentic presentation and to keep the soup hot.

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