Vegetarian French Onion Soup

Updated at: Mon, 26 Aug 2024 23:23:26 GMT

Step 1

Slice onions thinly

Step 2

Melt 2 tbsp butter in large pot on medium heat. Wait until bubbles subside.

Step 3

Caramelize onions per favorite method, using red wine to deglaze. (Suggested method: add onions and stir on medium heat until translucent. Do not brown. Reduce heat to low, cover and cook for 20 minutes. Remove lid and cook until liquid evaporates. Stir infrequently as onions begin to reduce and caramelize. Deglaze pan with red wine and scrape up browned bits as necessary. Continue for around 20 to 30 minutes until onions are reduced and sweet.)

Step 4

In a large pot or Dutch oven, melt 2 tbsp butter on medium heat. Wait until bubbles subside.

Step 5

Add mushrooms and cook for 3 to 5 minutes.

Step 6

Add garlic and sautee for 3 to 5 minutes

Step 7

Add thyme and sautee for 2 minutes

Step 8

Stir in sugar and mushroom seasoning

Step 9

Add caramelized onions

Step 10

Add flour and stir to coat

Step 11

Add 5 cups water

Step 12

Add fish sauce

Step 13

Bring to a boil

Step 14

In a small jar, add 2 tbsp of cold water and 2 tsp of corn starch. Shake to combine.

Step 15

Add half of cornstarch mixture and reduce to a simmer.

Step 16

Add rest of cornstarch mixture as needed to achieve desired thickness

Step 17

Preheat oven to 400.

Step 18

Slice French bread thinly. Butter both sides and place on a large sheet pan

Step 19

Toast for 3 to 5 minutes, watching carefully. Turn over and toast other side

Step 20

Top with 1 oz fontina or mozzarella. Return to oven and toast until cheese melts.

Step 21

Ladel soup into large ramekins or bowls

Step 22

Top with 2 to 3 slices of cheese toast

Step 23

Add extra fontina as desired

Step 24

Serve immediately

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