Can I make this vegetarian?

Absolutely. Just swap the beef broth for vegetable broth. The caramelized onions still provide tons of savory depth, so you won't miss the beef flavor. This easy French onion soup works perfectly as a vegetarian meal.

What if I don't have Gruyère cheese?

No problem. A mix of shredded mozzarella and Parmesan works great and is usually more budget-friendly. Swiss cheese or fontina are also good substitutes that melt well and have a nice flavor.

Why are my onions burning instead of caramelizing?

Your heat is likely too high. Keep it on low and be patient. The covered pot method in this easy French onion soup recipe helps prevent burning, but if you notice any dark spots, lower the heat even more and stir more frequently.

Easy French Onion Soup - Quick Comforting Recipe That Actually Works

Name: Easy French Onion Soup That Practically Makes Itself
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: French
Ingredients: 4 large onions (about 6-8 cups sliced), peeled and sliced thin; 2 tablespoons olive oil or butter; 4 cups beef broth or vegetable broth; 2 sprigs fresh thyme; 1 bay leaf; Salt and pepper to taste; 4 slices French baguette; 1 to 1½ cups shredded Gruyère cheese or shredded mozzarella Parmesan mix; Optional: 2-3 tablespoons white wine

Easy French Onion Soup That Practically Makes Itself

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Shortcut recipe for French Onion Soup that delivers deep savory flavors without hours of stirring. Simple, comforting and made with just few easy ingredients.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Yield: 4 servings 1x
Category: Soup
Method: Simmer, Broil
Cuisine: French

Ingredients

Scale

4 large onions (about 6–8 cups sliced), peeled and sliced thin
2 tablespoons olive oil or butter
4 cups beef broth or vegetable broth
2 sprigs fresh thyme
1 bay leaf
Salt and pepper to taste
4 slices French baguette
1 to 1½ cups shredded Gruyère cheese or shredded mozzarella Parmesan mix
Optional: 2-3 tablespoons white wine

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Instructions

Peel and slice onions thinly, about ¼-inch thick for even cooking.
In large pot, add onions and olive oil or butter. Cover and cook on low heat for about 30 minutes, stirring every 8-10 minutes, until golden and caramelized.
Add broth, thyme sprigs, bay leaf, and season with salt and pepper. Add 2-3 tablespoons white wine if using. Bring to gentle simmer and cook for 15 minutes to let flavors meld.
While soup simmers, toast bread slices in oven at 375°F or on grill pan until crispy and golden on outside, about 5-7 minutes.
Use a spoon to fish out and discard thyme sprigs and bay leaf. Ladle soup into oven-safe soup bowls (12-16 oz capacity), top with toasted bread, sprinkle with shredded cheese. Place bowls on top oven rack (about 4-5 inches from broiler) and broil for 2-3 minutes until cheese is melted and bubbly.
Use oven mitts to carefully remove hot bowls. Let cool for a minute before serving. Enjoy while warm and gooey.

Notes

Use yellow or sweet onions for best caramelization. Covering the pot traps moisture and speeds up cooking without constant stirring.
Gruyère is traditional, but shredded mozzarella and Parmesan mix works great. Day-old bread toasts better and holds up in the soup.
Can make soup ahead and store broth separately from bread and cheese for up to 3 days refrigerated or 3 months frozen.

Nutrition

Serving Size: 1 bowl
Calories: 250 kcal
Sugar: 8 g
Sodium: 890 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 28 mg

Find it online: https://www.benefitiany.com/easy-french-onion-soup/