onion recipe

Roasting the onions gives the soup a rich caramelised flavour that really hits the spot on a chilly day

Roasted Onion Soup With Goat'S Cheese Toasts

yellow or white onions, sliced

olive oil

vegetable stock

tbsp wholegrain mustard

tsp Marmite

bread

soft vegetarian goat's cheese, cubed

Roasted onion soup with goat's cheese toasts

Heat oven to 200C/180C fan/gas 6. Put the onions in a roasting tin with the oil, salt and pepper. Give it a good stir, then roast for 45 mins, stirring halfway through, until the onions are tinged brown, but not burnt.

Tip the onions into a large pan with the stock, mustard and Marmite. Bring to the boil and simmer for 15 mins, then stir in the parsley. Toast 4 of the bread slices then scatter on the cheese. Ladle the soup into bowls, pop a toast into each and serve with the extra slices of bread on the side.

Pickled Red Onions are a great way to use leftover red onion and are a great topping for tacos, sandwiches, pizza, and more.

Pickled Red Onions

onion

garlic (0.08)

Tbsp white sugar (0.06)

salt (0.15)

tsp peppercorns (0.05)

white vinegar (0.06)

Thinly slice the red onion into 1/8-inch slices. Peel the garlic. Place the onion and garlic in a large glass or ceramic bowl.

Add the sugar, salt, and peppercorns to a small sauce pot. Add the vinegar and stir until the sugar and salt are dissolved. Place a lid on the pot and bring the mixture up to a boil over medium-high heat.

When it reaches a boil, pour the vinegar over the sliced onion and garlic.* Press the onion down so all the pieces are submerged, then let the mixture cool to room temperature. I sometimes place a piece of plastic wrap over the onions to help push and hold them below the surface of the brine (see step by step photos below).

Once cool, use the onions immediately or transfer the onions and all the brine to a covered non-reactive container (glass, ceramic, or plastic) for storage in the refrigerator. The onions can be stored in the refrigerator for 3-4 weeks.

An easy and delicious VEGETARIAN French Onion Soup that's vegan friendly and SO so good on cold winter nights!

Vegetarian French Onion Soup

butter (use vegan where applicable)

sugar

salt

garlic, minced

vegetable broth*

red wine**

Worcestershire***

bay leaves

thyme (can use dried if desired)

black pepper

French bread

In a large pot, heat the olive over medium high heat. Once hot, add in the sliced onions and begin to caramelize. Cook, stirring often, until the onions start to soften, about 20 minutes.

Vegetarian French Onion Soup: Step 2

Add in the butter and continue to cook the onions until they begin to brown, about 15-20 additional minutes. Really watch it and adjust the heat if the onions are starting to burn at all. You want them to slowly cook so that they brown slowly.

Vegetarian French Onion Soup: Step 3

Stir in the sugar and salt and continue cooking for 15 more minutes until the onions become well browned. During the last couple of minutes, add in the garlic and continue to stir.

Vegetarian French Onion Soup: Step 4

Deglaze the pot by stirring in the red wine and use a wooden spoon to scrap any bits and flavor from the sides and bottom of the pot. Stir in the veggie broth, worchestire sauce, bay leaves, thyme, and black pepper. Bring the mixture to a simmer, cover, and cook for 30 minutes. Stir every few minutes.

Pre-heat the oven to 400 degrees F. Brush or spray the slices of bread with oil or cooking spray and place on a baking sheet. Toast for 10 minutes, flipping halfway through. You want the bread to be lightly toasted. Once done, set aside.

Season soup to taste with additional salt and pepper as needed. Ladle the soup into oven proof bowls, top with the toasted bread, and even sprinkle the cheese across the 4 bowls. Place the bowls on a large baking tray and broil in the oven until the cheese is melted and bubbling around the sides.**

This soup is fantastic!!!!!  Thank you so much for sharing! I'm vegan so I just left out the cheese. Your instructions were perfect!

This was so good!!!  The onions take a while as expected.  The red wine really is a nice touch.  Completely enjoyed.  Served with a power greens and apple salad!!

Delicious!  As a vegetarian I never get French Onion soup.  Good bye to soup deprivation.  Thank you!

This recipe is absolutely amazing and easy to follow! It tasted delicious and my whole family loved it! Although onions take a bit of time to caramelise TRUST ME it is sooo worth it! Definitely making this again, thank you so much for the recipe!!

HOLY MOLY. This soup was AMAZING and very hands off! I used mushroom broth, sourdough and an Asiago cheese blend because the Gruyere was $$. I also added pearl onions which was delightful, they melt in your mouth! I would recommend this recipe to anyone, definitely becoming a winter staple (and I am making it again for my whole family tonight!)

My teen daughter made this for us tonight. It was delicious. Even her picky brother ate it and if he eats it then we know it’s good. ? It was a great family dinner.. 

Great soup! Once thing I've added the last couple batches was a tablespoon or 2 of Better Than Bouillon "sauteed onion", which by itself basically tastes like concentrated FOS. It's delicious and really adds a nice depth to the soup!

Absolutely FANTASTIC! Easy to follow and so worth the constant stirring on the onions. I used mushroom broth, and a half cup of white wine (left over) with a splash of sloe gin for color. The mushroom broth really popped the flavor of the onions and did not overwhelm with salt as some veggie broths tend to do. This definitely rivals beef based French Onion Soup.  As a vegetarian now for 3 decades I never thought I would have this soup again. Thank you so much for developing this recipe. My husband asked me to put it in our "favorite soups" rotation. Will send you some hearty healthy vibes each time we enjoy it.

Hi Brita, 

Loved the recipe but I am changing my diet to focus more on protein and soups has been my favorite way of doing that while being vegetarian. I was wondering what the source of the 18g of protein is in this soup?

This recipe is amazing!  Thank you for sharing.  Quite time consuming but worth it.

French onion soup was my grandpa's favorite, and he would order it in restaurants every time he found it, but my grandma didn't have the skills to make it for him. Every time I make this, I think of him and how much he would have loved to get it at home, especially when I have homemade bread for the crouton. But the onions take way longer to brown up than the recipe suggests, and I add a splash of soy sauce even when using the red wine, to give a little extra umami boost. Also the only vegetarian Worcestershire I have found readily available is The Wizard's.

Thanks for sharing this amazing recipe.my family loved it.will be sharing this recipe with my friends.they will like it.

I haven't made French Onion Soup since becoming vegetarian 3 years ago because I didn't think that it would taste right.
I found this recipe and made it for my family that most still eat meat and they all loved it! I am going to be making this many times over! thank you for this!!

this is a hack from another french onion soup recipe - put the sliced onions with olive oil in a crock pot on HIGH for 9 hours overnight - you wake up to very beautifully carmelized onions.  I also made a mushroom broth from dried mushrooms.  Great winter soup!!!

really good recipe! I added a bit more salt and a tad bit more garlic. I also just bake the bread with the cheese on top and pop that over the soup. DEELISH!

I made this (my first ever attempt at French Onion Soup) for Valentine’s dinner tonight, and it was a smashing success! I substituted about a tablespoon of red wine vinegar (it was all ai had at home) for the vino and added a few very thinly sliced cremin and it was super satisfying—velvety and savoury. I urge someone trying this recipe to use the sugar; I was hesitant to add it myself, but it really worked well chemically to caramelize &amp; brown the onions. Fabulous recipe! Thank you! 

This recipe is SO good! I was thrilled with the way it turned out. It took some effort but well worth it. I subbed out the Gruyère for fontina and recommend for any vegetarians 

https://www.youtube.com/watch?v=4INg2ibdm-g

This French Onion Soup is made vegetarian by simply using veggie broth instead of beef and can be made vegan by leaving off the cheese or using a vegan cheese! #shorts #vegan #soup #vegetarian

Here is the full recipe: https://foodwithfeeling.com/vegetarian-french-onion-soup/

Your new favorite irresistible fried onion snack. 

Amish Onion Fritters

all-purpose flour

cornmeal

baking powder

milk

white onions, chopped (about 1 medium onion)

salt and black pepper,

In a medium bowl, whisk together the flour, sugar, cornmeal, baking powder, and milk. Add onions and salt and pepper and stir to combine.

Meanwhile, heat about 1/2-inch of oil in a skillet over medium-high heat.

Once oil reaches 175°F, drop batter by the tablespoon into the hot oil, spreading the fritter out slightly. Brown on both sides until crisp.

Remove to a a paper towel to drain. Serve hot and enjoy!

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Top 4 onion recipe recipes from across the web

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Top Tags

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The most viewed onion recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine