Vegetarian French Onion Soup

Vegetarian French Onion Soup
Contributor
Vegetarian French Onion Soup

Jane Bruce

Vegetarian French Onion Soup

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:

424 kcal

Daily value:

21%

Servings:

4
  • Carbohydrate, by difference 30 g
  • Protein 34 g
  • Total lipid (fat) 18 g
  • Vitamin A, IU 3425 IU
  • Vitamin A, RAE 11 µg
  • Vitamin B-12 1 µg
  • Vitamin C, total ascorbic acid 7 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 115 µg
  • Alanine 2 g
  • Alcohol, ethyl 3 g
  • Apigenin 169 mg
  • Arginine 2 g
  • Ash 5 g
  • Aspartic acid 2 g
  • Calcium, Ca 144 mg
  • Carotene, alpha 1 µg
  • Carotene, beta 2053 µg
  • Cholesterol 112 mg
  • Choline, total 10 mg
  • Cryptoxanthin, beta 1 µg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 11 g
  • Fiber, total dietary 3 g
  • Folate, DFE 35 µg
  • Folate, food 37 µg
  • Folate, total 37 µg
  • Glutamic acid 4 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 8 mg
  • Isoleucine 1 g
  • Isorhamnetin 12 mg
  • Leucine 2 g
  • Lutein + zeaxanthin 162 µg
  • Luteolin 1 mg
  • Lysine 2 g
  • Magnesium, Mg 69 mg
  • Manganese, Mn 1 mg
  • Methionine 1 g
  • Niacin 7 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 1 g
  • Phosphorus, P 246 mg
  • Phytosterols 6 mg
  • Potassium, K 505 mg
  • Proanthocyanidin dimers 3 mg
  • Proline 1 g
  • Selenium, Se 11 µg
  • Serine 1 g
  • Sodium, Na 645 mg
  • Sugars, total 1 g
  • Threonine 1 g
  • Tyrosine 1 g
  • Valine 2 g
  • Water 358 g
  • Zinc, Zn 5 mg
Powered by USDA