French · Dinner
French Onion Soup (Dairy-Free)
Deeply caramelized onions simmer in vegetable stock with dry sherry and thyme, finished under a broiled baguette slice topped with dairy-free cheese. A vegetarian bistro classic built entirely without butter, milk, or dairy cheese, yet rich, dark, and savory.
$4
15 minsPrep
60 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
311Calories
6.1gProtein
12.1gFat
38.8gCarbs
15.6gSugar
4.6gFiber
1258mgSodium
0mgChol
3.2gSat Fat
346mgPotassium
158mgCalcium
1.8mgIron
0mcgVitamin B12
11mgVitamin C
vegetarian
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Peel and thinly slice the onion into even half-moons so they cook at the same rate.
2
Sweat
Heat the olive oil in a heavy pot over medium-low heat, add the onion and sugar, and cook 10 minutes until softened and translucent.
3
Caramelize
Stir the onion every few minutes over medium-low heat for 35-40 minutes until deep mahogany brown and jammy, splashing water if sticking.
4
Deglaze
Pour in the sherry and scrape up browned bits over medium heat for 1-2 minutes until the liquid nearly evaporates.
5
Simmer
Add the vegetable stock, thyme, bay leaf, and black pepper; bring to a gentle simmer over medium heat and cook 15 minutes.
6
Toast
Place the baguette slice on a small tray and toast under the broiler on high for 1-2 minutes until golden at the edges.
7
Broil
Ladle the soup into an oven-safe bowl, float the toasted baguette on top, scatter the cheese, and broil on high 2-3 minutes until melted.
8
Plate
Remove the bay leaf and thyme stem, then serve the bowl immediately while the cheese is still bubbling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, about 1.5 medium yellow onion
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp sugar-white
- 1/2 cup120ml dry sherry
- 3 cups720ml vegetable stock
- 2 sprig2 sprig thyme-fresh
- 11 bay leaf
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 slice60g, a quarter of a small baguette baguette
- 3 oz86g dairy-free mozzarella-style cheese
