Vegetarian French Onion Soup with Mushrooms
Ingredients
The soup
-
4
tablespoons
grapeseed oil
-
2
medium
sweet onions, sliced
-
1
optional
shallot, sliced
-
2
large
portobello mushroom caps, chopped into 1 ½-inch pieces
-
4
cups
vegetable broth or mushroom broth
-
1
cup
water
-
4
sprigs
fresh rosemary
-
to taste
salt and pepper
The toppings
-
4
slices
baguette or sliced bread of choice
-
4
slices
vegetarian Gruyere cheese
-
optional
fresh thyme leaves
Instructions
- Heat oil in a stockpot or Dutch oven over medium heat.
- Add onions and cook for about 10 minutes until softened and starting to brown.
- Stir in shallot and mushrooms, cooking for an additional 5 minutes until mushrooms are dark brown.
- Pour in broth and water, and stir in rosemary sprigs.
- Cover, bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Season with salt and pepper to taste.
- Preheat the broiler and toast the baguette slices on a baking sheet for 2 minutes on each side.
- Divide the soup into oven-safe crocks, place a piece of toasted bread and a slice of cheese on top of each.
- Broil for 2 minutes until the cheese is melted, then garnish with thyme leaves if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
600mg
Cholesterol
20mg
You might also like