Best vegetarian onion soup recipe?

Caramelize those onions for a really long time. That’s the secret to great onion soup.

My friend makes it using this recipe. But you can also do a french onion soup with vegetable broth (instead of beef broth). If you want to do that, I would recommend this one.

Here’s the best one, Emily. I make it with all-veggie broth and it turns out great. The trick is to really carmelize the onions – let them turn soft and gooey and brown. Super easy and absolutely delicious. YUM!!

1/4 cup (1/2 stick) butter
6 onions (about 3 pounds), sliced
6 garlic cloves, sliced
1/2 cup dry white wine
3 cups canned low-salt chicken broth (or : 6 cups veggie broth instead of chicken/beef)
3 cups canned beef broth
1 teaspoon Dijon mustard

4 sourdough bread slices, toasted
1 cup grated Swiss cheese
1/2 cup grated Parmesan

Preparation
Melt butter in heavy large saucepan over medium heat. Add onions and garlic and sauté until very tender and brown, about 45 minutes. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, beef broth and mustard (or: veggie broth and mustard). Simmer 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.)
Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

I would say use a good French onion soup recipe, and replace the butter with olive oil, the beef broth with vegetable stock, and the cheese with a vegan cheese substitute.

French Onion Soup

Categories: soups

Yield: 4 servings

Prep Time: 4:00

3 large onions; thinly sliced
1/2 cup butter
6 beef bouillon cubes
4 cups hot water
1 teaspoon worcestershire sauce
1/2 teaspoon salt
4 french bread slices; toasted
1/4 cup grated parmesan cheese

In large skillet or slow-cooking pot with browning unit, cook onions in butter until lightly browned.

In a pot, combine browned onions in butter with bouillon, water, Worcestershire sauce, and salt. Cover and cook on low 4 to 6 hours.

Top each bowl with toasted French bread sprinkled with cheese. Recipe may be doubled, kept hot in slow-cooking pot, and served from pot.

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Per Serving (excluding unknown items): 340 Calories; 26g Fat (67.4% calories from fat); 6g Protein; 22g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 1685mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 5 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Yeah all the recipe share here it’s really nice.
Thanks for sharing with us…