How to Make Vegetarian Stout French Onion Soup - A Step-by-Step Guide

French Onion Soup is a classic dish known for its rich and savory flavors, but it's usually made with beef broth. For those looking for a meatless alternative, this Vegetarian Stout French Onion Soup is the perfect solution. This hearty and flavorful soup is made with a base of caramelized onions, enhanced with the depth and richness of stout beer, and topped with gooey, melted cheese.

The key to a successful Vegetarian Stout French Onion Soup is taking the time to properly caramelize...

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Ingredients

  • 2 portobello mushroom caps, cubed
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 2 potatoes, cubed
  • 2 carrots, sliced
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 4 sprigs fresh rosemary
  • 20 fluid ounces stout beer
  • 1 ½ cups vegetable broth
  • ½ (6 ounce) can tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 ½ teaspoons cold water
  • 1 ½ teaspoons cornstarch
  • 4 slices French bread
  • ½ cup shredded Swiss cheese

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 30 mins
  • Servings: 4
  • Yield: 4 servings

  • Toss mushrooms and flour together in a bowl until coated.
  • Heat olive oil in a large skillet over medium heat; cook and stir coated mushrooms until browned, 5 to 10 minutes.
  • Combine potatoes, carrots, onion, garlic, and rosemary in a large stockpot; top with cooked mushrooms. Stir beer, vegetable broth, tomato paste, Worcestershire sauce, salt, and pepper into vegetable mixture. Cover stockpot and cook over medium-high heat until vegetables are tender and soup flavors have blended, about 1 hour.
  • Whisk water and cornstarch together in a bowl until dissolved; stir into soup until thickened, about 3 minutes.
  • Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
  • Arrange bread slices on a baking sheet and sprinkle Swiss cheese over each slice.
  • Broil bread in the preheated oven until cheese is melted and golden, about 1 minute.
  • Ladle soup into bowls using a slotted ladle; top each with a bread slice. Ladle broth over bread until saturated.
  • Nutrition

    399 cal.

    • Total Fat: 8g
    • Saturated Fat: 3g
    • Cholesterol: 12mg
    • Sodium: 1195mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 7g
    • Total Sugars: 9g
    • Protein: 14g
    • Vitamin C: 31mg
    • Calcium: 181mg
    • Iron: 4mg
    • Potassium: 1167mg