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KIWI magazine

Vegetarian French Onion Soup

This hearty appetizer captures all the irresistible flavor of the traditional dish—without the beef broth. You can even pair it with a salad for a light supper.

Active time: 20 minutes

Total time: 8 hours 20 minutes


  • 3 large yellow onions, thinly sliced pole-to-pole (5 to 6 cups)
  • 2 Tablespoons olive oil
  • 1 teaspoon sugar
  • 1 Tablespoon flour
  • 1 teaspoon fresh thyme leaves
  • 4 cups low-sodium vegetable broth
  • 1 Tablespoon low-sodium soy sauce
  • 1 teaspoon balsamic vinegar
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon pepper
  • 1 whole wheat baguette, cut into 1⁄2-inch slices
  • 8 ounces shredded Gruyère, Fontina, or mozzarella cheese


  1. Grease the inside of a slow cooker crock with cooking spray or olive oil. Add sliced onions, olive oil, and sugar to the crock; toss to coat. Cover and cook on high for 4 hours, stirring once halfway through.
  2. Add flour and thyme to onion mixture; cook, stirring, for 1 minute. Add vegetable broth, soy sauce, vinegar, salt, and pepper. Cover and cook on low for 4 hours. Taste for seasoning.
  3. Before serving, preheat broiler. Divide soup into oven-safe crocks and top each with a baguette slice and a handful of shredded cheese. Broil for 1 minute, until the cheese is melted and bubbly. (Alternatively, arrange baguette slices on a broiler pan, top with cheese, and broil until cheese melts. Serve soup with cheesy croutons.)
Makes 8 servings

Per serving: 223 calories, 16g fat, 10g protein, 10g carbohydrates, 2g fiber, 2g sugar

Slice Them Right!
Picture an onion as the Earth, with the stem and root ends acting as the North and South poles. For this recipe, slice the onions from pole to pole (longitudinally) instead of parallel to the equator. Cutting them this way will help the onions maintain their shape instead of falling apart during their long stint in the slow cooker. 


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