French Onion Soup
Slowly caramelized onions in a golden broth, crowned with toasted bread and melted Gruyere.
✍️ Veg.Pub EditorialPublished 2026-05-10👁 56 views
Calories
360
kcal
Servings
4
Prep time
60
min
Diet
ovo-lacto
🧺 Ingredients
- Onions4
- Unsalted butter2 tbsp · Swap: olive oil
- Vegetable stock800ml
- Baguette4 slices
- Gruyere cheese (grated)100g · Swap: Emmental cheese
- Dry white wine60ml · Swap: same amount of vegetable stock
- Fresh thymea little
- Salt and black pepperto taste
👩🍳 Steps
- 1Slice the onions thinly with the grain; finer slices release more sweetness.
- 2Cook the onions in butter over medium-low heat for 25 to 35 minutes until deep golden brown.
- 3Pour in the white wine and cook off the alcohol, then add stock and thyme, simmer 20 minutes and season.
- 4Toast the baguette slices until crisp and cover them with grated cheese.
- 5Ladle soup into heatproof bowls, top with the cheese bread, and broil until the cheese melts and bubbles.
📊 Nutrition
| Protein | 13g |
| Iron | 2mg |
| Calcium | 260mg |
| Fiber | 4g |
Introduction
French onion soup is a bistro classic of Paris, built entirely on the natural sweetness of long-caramelized onions. This meatless version uses vegetable stock in place of the traditional broth yet stays rich.
Wellness Benefits
- Onions are warming and pungent, moving qi and warming the body, helpful in cold weather.
- Once caramelized they turn sweet and mellow rather than harsh, and cheese adds calcium and protein.
- A hot bowl comforts the stomach, making it ideal for autumn and winter nights.
Nutrition Highlights
- Cheese provides calcium and high-quality protein.
- Onions contain organosulfur compounds and quercetin as plant actives.
Tips
- Be patient with the caramelizing; high heat scorches and turns it bitter.
- Replace the wine with extra stock for an alcohol-free version.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
