Easy Roasted French Onion Soup
ID: e8bcbbd2...
A simplified, vegetarian twist on the classic French onion soup that uses oven-roasted onions for a hands-off caramelization process. It is rich, savory, and crowned with a decadent, bubbly cheese croute.
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🍳 Cooking Flow
Slice onions and toss them with oil, balsamic vinegar, seasoning, and crumbled stock cubes. → Roast the onions with butter and garlic at 220°C for 30 minutes, tossing halfway. → Transfer the roasted onions and squeezed garlic to a pot, add stock, yeast extract, and sugar, then simmer for 30 minutes. → Assemble bowls with cheese at the bottom, hot soup, toasted baguette, and more cheese, then grill until melted. → Garnish with butter-sautéed baby shallots and fresh thyme to serve.
Cooking Steps
Brief Cooking Order
Slice onions and toss them with oil, balsamic vinegar, seasoning, and crumbled stock cubes. → Roast the onions with butter and garlic at 220°C for 30 minutes, tossing halfway. → Transfer the roasted onions and squeezed garlic to a pot, add stock, yeast extract, and sugar, then simmer for 30 minutes. → Assemble bowls with cheese at the bottom, hot soup, toasted baguette, and more cheese, then grill until melted. → Garnish with butter-sautéed baby shallots and fresh thyme to serve.
Introduction
A simplified, vegetarian twist on the classic French onion soup that uses oven-roasted onions for a hands-off caramelization process. It is rich, savory, and crowned with a decadent, bubbly cheese croute.
Step 1
Peel and slice the white and red onions. Using a food processor makes this step much faster.
Step 2
Place the sliced onions in large mixing bowls. Toss them with olive oil, balsamic vinegar, salt, pepper, and crumble the vegetable stock cubes directly over the onions.
Step 3
Spread the seasoned onions evenly onto baking trays. Add the crushed garlic cloves and dot the top with cold, diced butter.
Step 4
Roast in a preheated oven at 220°C for 30 minutes. Toss the onions halfway through (at 15 minutes) to ensure even caramelization.
Step 5
Remove the roasted onions from the oven and carefully squeeze the caramelized garlic out of their skins.
Ingredients List
Important Notes
Using a food processor is highly recommended for slicing 10 onions quickly without shedding too many tears.
Roasting the onions in the oven is a great shortcut that develops a deep, caramelized flavor without requiring constant stove-side stirring.
Adding a layer of grated cheese at the bottom of the soup bowl creates a delicious, gooey surprise when you spoon into the soup.
Toast the baguette slices before putting them in the soup to prevent them from turning soggy instantly.
Yeast extract (Marmite) provides a rich, savory umami depth that acts as an excellent vegetarian substitute for traditional beef stock.
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