Description
A savory slow-cooked French onion soup with caramelised onions, herb-rich beef broth, and golden cheese-crusted bread. Comforting, hearty, and easy to prepare.
Ingredients
3 large white onions, sliced
3 tablespoons butter
2 tablespoons brown sugar
64 ounces reduced-sodium beef broth
1 tablespoon vegan or VWorcs Anchovy Free Worcestershire Sauce or Savory Spice Vegan Worcestershire Sauce
1 clove garlic, minced
1/3 cup white grape juice + 1 tablespoon apple cider vinegar
4 sprigs fresh thyme or 1 teaspoon dried thyme
1 bay leaf
8 slices day-old or oven-dried French bread (Dave’s Killer Bread)
3/4 cup shredded vegetarian-roused Gruyere-style cheese (Tillamook Swiss)
1/2 cup shredded Emmental-style cheese (Organic Valley Baby Swiss)
6 tablespoons shredded Parmesan (BelGioioso Vegetarian Parmesan or 365 Whole Foods Parmesan)
Instructions
1. In a large non-stick pan, cook sliced onions, butter, and brown sugar over medium-low heat for about 20 minutes until golden and caramelised.
2. Transfer onions to a slow cooker and add beef broth, Worcestershire-style sauce, garlic, white grape juice, apple cider vinegar, thyme, and bay leaf.
3. Cover and cook on LOW for 6 to 8 hours.
4. Remove bay leaf and thyme sprigs. Ladle soup into oven-safe bowls.
5. Top each bowl with a slice of dried bread and a combination of Gruyere-style, Emmental-style, and Parmesan cheese.
6. Broil for 2 to 3 minutes until cheese is melted, golden, and bubbly.
Notes
To dry bread: slice into 1/2-inch rounds and bake at 300°F for 5–7 minutes. Cool completely.
Use low-sodium broth to better control salt levels.
For a vegetarian Worcestershire-style sauce, consider Annie’s Organic or Woody’s brand.
Freezes well: store broth separately in airtight containers up to 3 months.
Do not freeze bread or cheese topping — always assemble fresh.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: French-American