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The Coziest Vegetarian Onion Soup – vegetarian recipe
Stav Kogan

The Coziest Vegetarian Onion Soup

This soul-warming soup proves that the magic lies in one simple, patient process: caramelizing the onions. With just a handful of pantry staples, you can transform humble onions into a pot of liquid gold. This recipe is a celebration of simplicity, creating a soup with incredible
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 serving
Calories: 260
Ingredients Method Nutrition

Ingredients
  

  • 1/4 cup (960 ml) extra virgin olive oil or 4 tablespoons butter
  • 4 large onions, thinly sliced (about 6 cups / 1440 ml)
  • 2-3 sprigs fresh thyme, or 1/4 teaspoon (20 ml / 0.7 fl oz) dried
  • 1 bay leaf
  • 1 whole head garlic, cut crosswise
  • Salt and freshly ground black pepper, to taste
  • 5 cups (1200 ml) vegetable stock
  • 2 tablespoons (30 ml / 1 fl oz) cognac or brandy, optional
  • 2 tablespoons (30 ml / 1 fl oz) fresh parsley leaves, for garnish, optional
  • for the Best Onion Soup
  • No Stock, No Problem: If you're out of vegetable stock, simply use water. Add an extra bay leaf, and if you have them, a whole carrot and celery stalk. Simmer for an extra 10-15 minutes, then remove the vegetables before serving.
  • Char for Deeper Flavor: For a smokier, deeper-colored soup, preheat your broiler. Halve the onions, toss with oil, and broil cut-side-up until charred, about 5-10 minutes. Let them cool, slice thinly, and proceed with the recipe.
  • The Ultimate Cheesy Topper: Create the classic gratinée finish by ladling the soup into oven-safe bowls. Top each with a thick slice of toasted, garlic-rubbed crusty bread and a generous sprinkle of grated Parmesan or Gruyère cheese. Bake at 400°F (200°C) for 10 minutes, or until the cheese is melted and bubbly.

Method
 

  1. Begin the magic by caramelizing the onions.
  2. In a large, deep pot or Dutch oven, heat the olive oil or melt the butter over medium heat.
  3. Add the sliced onions and cook, stirring occasionally, until they are deeply soft, sweet, and golden brown. This is the most important step, so be patient—it will take 30 to 45 minutes.
  4. Don't rush the process! 2. Build the flavor.
  5. Add the thyme, bay leaf, the halved head of garlic, and a generous pinch of salt and pepper.
  6. Stir for about a minute until fragrant.
  7. Pour in the vegetable stock and the optional cognac.
  8. Bring the soup to a boil, then reduce the heat to a gentle simmer.
  9. Let it cook for at least 15 minutes to allow the flavors to meld together beautifully. 3.
  10. Finish and serve.
  11. Before serving, remove and discard the bay leaf and the papery garlic skins (you can squeeze the softened cloves back into the soup if you like!) Ladle the hot soup into bowls, garnish with fresh parsley, and serve immediately.

Nutrition

Calories: 260kcalCarbohydrates: 28gProtein: 5gFat: 14g

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