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Vegetarian French Onion Soup with Mushrooms

  • Prep:
  • Total Time:
  • Servings: 4
Vegetarian French Onion Soup with Mushrooms

Photography: Alpha Smoot

Source: Martha Stewart Living

Ingredients

  • 3/4 stick unsalted butter
  • 2 large onions, peeled, halved, and thinly sliced (about 4 cups)
  • 2 bunches scallions, white and light-green parts coarsely chopped (about 3/4 cup), dark-green tops thinly sliced
  • 4 sprigs thyme, plus leaves for serving
  • 1 dried bay leaf
  • 12 ounces cremini mushrooms, coarsely chopped
  • Coarse salt and freshly ground pepper
  • 4 1 1/4-inch-thick slices sourdough bread
  • 1 1/2 cups shredded Gruyere (about 4 ounces)

Directions

  1. Melt butter in a medium pot over medium-high heat. Add onions, chopped scallions, thyme sprigs, and bay leaf. Cook, stirring frequently and gradually lowering heat to prevent scorching, until onions are soft and golden brown, about 20 minutes. Stir in mushrooms; season with salt and pepper. Cook, stirring occasionally and scraping browned bits from bottom of pan, until mushrooms have released most of their moisture, about 15 minutes. Stir in 4 cups water and bring to a boil; reduce heat and simmer 5 minutes. Discard thyme sprigs and bay leaf; season with salt and pepper.

  2. Preheat broiler with rack 6 inches from heating element. Divide soup among 4 ovenproof bowls. Top each with a bread slice; sprinkle with cheese. Broil until cheese is melted and golden brown in spots, 2 to 3 minutes. Sprinkle with thyme leaves and scallion tops.

Reviews (5)

  • inexcelsis 2 Feb, 2015

    I'm trying to figure out why this recipe was sent via email as a "lighter French onion soup". There's a ton of butter and cheese in it. The only alteration to the classic recipe to make it strictly vegetarian would be to switch to vegetable broth. If anything, it should be touted as, "French onion soup that doesn't take several hours to make, and has some mushrooms thrown in".
    This is my favorite soup, and since I'm dieting the adjectives made me hopeful. Oh well.

  • suekenmacgregor 31 Jan, 2015

    Made receipe but used low sodium Beef Broth instead of water. Added 1/4 c. wine and a good dash of Worchester. Soup was delicious . . .

  • jshampan 28 Jan, 2015

    This was surprisingly easy and quick for onion soup. It was also pretty good. My only real comment is that 3/4 stick of butter is way too much -- the soup seemed a bit greasy. I would cut it back to .5 stick and see how it seems. Also, I think that the soup lacked the depth that a bit of wine or cognac gives. So if I were to make it again, I'd use less butter, and add a tablespoon or two of red wine or cognac.

  • jshampan 28 Jan, 2015

    This was surprisingly easy and quick for onion soup. It was also pretty good. My only real comment is that 3/4 stick of butter is way too much -- the soup seemed a bit greasy. I would cut it back to .5 stick and see how it seems. Also, I think that the soup lacked the depth that a bit of wine or cognac gives. So if I were to make it again, I'd use less butter, and add a tablespoon or two of red wine or cognac.

  • jshampan 28 Jan, 2015

    This was surprisingly easy and quick for onion soup. It was also pretty good. My only real comment is that 3/4 stick of butter is way too much -- the soup seemed a bit greasy. I would cut it back to .5 stick and see how it seems. Also, I think that the soup lacked the depth that a bit of wine or cognac gives. So if I were to make it again, I'd use less butter, and add a tablespoon or two of red wine or cognac.

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