I love French Onion Soup, but when I discovered that it’s usually made with beef broth, I was devastated. I’m ok with giving up red meat, but I can’t give up French Onion Soup!! But don’t worry, I realized that I could make it myself with vegetable broth, a secret ingredient, and a lot of patience. The result is just as good as any restaurant – plus it leaves your home smelling like onion heaven.
Here’s how you make it!
2 tbsp butter (or Earth Balance)
3 lb onions (about 4 large onions)
1/2 tsp salt
1 tbsp flour (optional)
7-8 cups vegetable broth
1/3 cup dry sherry
Chop the onions into thin strips.
Melt the butter in your soup pot. Add the onions. Toss to coat and add olive oil if you think the onions need more moisture. Season with a heaping 1/2 tsp of salt. Set the onions on a low to medium heat and let them go. Stir occasionally.
This will take a long time- I cooked them for an hour. Be patient. It is 100% worth it.
Once they are super soft and light brown, you are ready for the next steps.
Add a few sprigs of thyme to the onions.
Now it’s time for the secret ingredient. Dry Sherry. Stir until the alcohol cooks off and the onions become a little soupy.
Add your broth and a few more sprigs of thyme.
Optional: Ladle some broth into a separate bowl and whisk 1 tbsp of flour into it until the flour has dissolved. Add it back into the rest of the soup. This just adds a little bit more thickness and depth, since we are using vegetable broth instead of beef broth.
I don’t have bowls that I can put under a broiler, so I did this step separately. Top slices of bread with gruyere cheese. Place under the broiler for a few minutes- but watch it!
Take them out when the cheese is melted and bubbly.
Fill up a bowl of soup.
And place those pieces of bread right on top.
Melty cheesy goodness.
Perfect for a cozy night!