Vegetarian French Onion Soup

Vegetarian French Onion Soup

Liam Walshe 3

"A classic, but with a twist; its vegetarian! I created this one day for my partner (now ex), James, and its been a hit ever since. Its brimming with slices of onions and topped with a golden cheesy crust. Now this is heaven in a bowl! I hope you enjoy it as much as I do"
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100 4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

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  1. Slice onions in food processor using the slicing disc. If you don't have a food processor, slice onions into 1/4 inch wide strips.
  2. Put a large pot on high heat and add the olive oil. Add all the onions and salt and saute for several minutes until they are sweated down. You may need to do this in 2 batches.
  3. Once the onions are sweated down, reduce heat to medium or medium-low and continue to cook them until they begin to carmelize. This may take 45 or more minutes. Stir occasionally. The onions are done once they are slightly carmelized and you have enough brown bits on the bottom.
  4. Add the vegetable stock gradually, scraping up the brown bits on the bottom of the pot and mixing them in. Bring to a boil.
  5. At this point, turn on your broiler and ladle the soup into your french onion soup dishes or ramekins. Then, top each dish with 2 Tbsp grated aged provolone (if using), 2 baguette slices, and 3 slices of provolone on top of the baguette slices.
  6. Place under the broiler until browned.
  7. Serve immediately with additional bread on the side.
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