Vegetarian French Onion Soup

Vegetarian French Onion Soup
Jane Bruce

Ingredients

  • 2 tablespoons  olive oil
  • red onions, sliced and halved
  • cloves garlic, minced
  • 1/2 teaspoon  salt
  • 1 tablespoon  sugar
  • 1/2 cup  red wine
  • 1 tablespoon  dried parsley
  • 1 tablespoon  dried thyme
  • 5 cups  vegetable stock
  • 2/3 cups  brewed coffee
  • 10 ounces  baguette, cubed
  • 1 cup  grated Gruyère

Snow, ice, wind, cold. Winter is upon us, which means, soup season is upon us. French onion soup is a classic go-to warming technique. This simple yet hearty dish is typically made with beef stock, leaving vegetarians out in the cold. Making this version at home is simple and delicious, and animal-cruelty free. The secret ingredient? Coffee.

Click here to see more Warm Winter Soup recipes.

Directions

Heat the olive oil in a large pot over medium heat. Add the onions and garlic. Stir until the onions are coated with oil. Add the salt, sugar, and red wine, and stir. Cook until onions are soft, about 10 minutes, stirring ocassionally to keep the onions from burning.

Add the parsley and thyme and pour in the vegetable stock, bringing it to a boil. Once the soup is boiling, add the coffee, turn the heat to medium-low, cover, and simmer for 25-30 minutes.

To serve, place a handful of cubed bread in the bottom of your soup bowl. Ladle the desired amount of soup into the bowl, and spread the cheese across the top. Serve, and enjoy!

Nutrition

Calories per serving:

487 calories

Dietary restrictions:

Balanced Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:

24%

Servings:

4
  • Fat 78g 120%
  • Carbs 227g 76%
  • Saturated 31g 153%
  • Fiber 19g 76%
  • Trans 0g
  • Sugars 54g
  • Monounsaturated 34g
  • Polyunsaturated 8g
  • Protein 78g 157%
  • Cholesterol 145mg 48%
  • Sodium 4,033mg 168%
  • Calcium 1,760mg 176%
  • Magnesium 243mg 61%
  • Potassium 1,667mg 48%
  • Iron 17mg 96%
  • Zinc 10mg 65%
  • Phosphorus 1,329mg 190%
  • Vitamin A 404µg 45%
  • Vitamin C 55mg 91%
  • Thiamin (B1) 2mg 163%
  • Riboflavin (B2) 2mg 116%
  • Niacin (B3) 16mg 78%
  • Vitamin B6 1mg 67%
  • Folic Acid (B9) 495µg 124%
  • Vitamin B12 2µg 35%
  • Vitamin D 32IU 8%
  • Vitamin E 5mg 27%
  • Vitamin K 110µg 138%
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