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Vegetarian French Onion Soup

Vegetarian French Onion Soup This soup really requires homemade vegetable broth. It’s easy to make and is a good way to use up the ends of fresh vegetables or even frozen vegetables. You can buy the baguette slices already toasted in most supermarkets, saving you a bit of trouble. (By doing the cheesy toast separately, you do not need special oven proof dishes.) Our taste-tester here at Vegetarian Underground pronounces this soup fabulous!

Serves 4-6.



  • 8 c assorted vegetables
  • 1/2 bunch parsley
  • water to cover
  • 2 bay leaves
  • 2 tsp savory
  • 2 tsp sea salt
  • 2 tsp chicken-style vegetable broth mix (McKay’s is good)
  • 2 tsp whole peppercorns


  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 6 c sliced mixed onions (red, yellow, white, leeks, etc.)
  • salt and pepper, divided use
  • 1 tsp vegetarian Worcestershire sauce
  • 1 c shredded sharp cheddar cheese
  • 20 French baguette slices, toasted
  • chives or parsley for garnish



  1. Place unpeeled, roughly cut, washed vegetables and parsley in a large stock pot. Cover with water.
  2. Add bay leaves, savory, salt, vegetable broth mix and peppercorns.
  3. Allow to come to a boil over high heat, lower heat and simmer for 45 minutes while preparing the onions.
  4. Strain, pressing as much broth out of the vegetables as possible.
  5. Add water to the strained broth (if needed) to equal 4 cups. (The strained vegetables have given up all their vitamins to the broth, so don’t feel bad if you put them on the compost pile.)
  6. Place the broth back in rinsed stock pot.


  1. Place oil and butter in a large skillet over low heat.
  2. When bubbly, add the onions.
  3. Cook slowly for about 30-45 minutes stirring often. Be careful not to burn! Onions should reduce in size, caramelize, and become sweet and browned.
  4. Sprinkle with a dash of salt and pepper.
  5. Preheat oven to 350 degrees F.
  6. Add onions to stock pot and stir over medium heat.
  7. Add Worcestershire sauce and salt and pepper (if needed) to taste.
  8. Simmer while preparing cheesy baguette slices.
  9. Line a baking sheet with tin foil.
  10. Place the toasted baguette slices on the baking sheet and cover each slice with shredded sharp cheddar.
  11. Bake about 3-5 minutes, or until the cheese has melted and begun to brown.
  12. Ladle the soup into bowls; add cheesy baguette slices, and snip some chives or parsley on top.
  13. Serve piping hot.

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