Vegetarian French onion soup

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.


2 tablespoons extra-virgin olive oil

6 yellow onions (about 3 pounds), thinly sliced

1 tablespoon chopped fresh thyme

7 cups vegetable stock

Coarse salt and freshly ground pepper, to taste

8 slices baguette, toasted

1 cup grated Swiss, Emmental or Gruyere cheese

1/2 cup grated Parmesan cheese


In large heavy-bottomed pot over medium-low heat, cook onions in olive oil for 45-60 minutes, until caramelized. Add thyme and stock and simmer for 30 minutes to develop flavours. Season with salt and pepper.

Preheat broiler. Divide soup between 4 ovenproof bowls, top each with 2 slices of toasted baguette and one quarter of the cheese. Broil until cheese is melted and golden brown in spots. Serve immediately.