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Vegetarian French Onion Soup

Notes

10 Minute Instant Pot® Mushroom Broth recipe from 101 Cookbooks
Vegetarian French Onion Soup recipe adapted from May I Have That Recipe?

10 Minute Instant Pot® Mushroom Broth

Ingredients

  • 8 Cups Water
  • 15 g / ½ Cup Dried Porcini Mushrooms
  • 6 Medium Cloves of Garlic, Peeled & Smashed
  • Scant 1 Teaspoon Fine-Grain Sea Salt
  • ½ Teaspoon Freshly Ground Pepper, or To Taste
  • A Sprig or Two of Fresh Thyme

Instructions

  1. Combine the water, dried mushrooms, and garlic in your Instant Pot. Close and seal.
  2. Pressure cook on high for 10 minutes. Carefully quick release, gently shake or tap the pressure cooker, and THEN carefully open away from you.
  3. Season with the salt pepper, and thyme. Wait a minute or two, stir, and taste. If it tastes flat to you, add more salt and pepper, until it tastes delicious. Freeze any broth you aren’t going to use within a few days.

Vegetarian French Onion Soup

Ingredients

  • 4 Tbsp Extra Virgin Olive Oil
  • 4 Large Sweet Onions, Sliced
  • ½ tsp Salt
  • 1 tsp Sugar + additional 1 tsp Sugar (optional)
  • Tbsp All Purpose Flour
  • 6 Cups Mushroom Broth
  • 1 Tbsp Vegan Worcestershire Sauce
  • ⅓ Cup Dry White Wine
  • ⅛ tsp Ground Black Pepper
  • 1 French Baguette
  • 14 Ounces Gruyère Cheese

Instructions

  1. Heat olive oil in a large soup pot. Add onions and salt, and cook over medium heat for 30 minutes. Add 1 teaspoon of sugar (optional). Continue cooking for about 50 minutes, stirring frequently. Add flour, mix well and cook for another 5 minutes.
  2. Add mushroom broth, Worcestershire sauce, wine, and pepper, and simmer for 20 minutes. Taste and adjust salt, pepper, and sugar if necessary (remember the the cheese will add saltiness to it).
  3. While the soup is cooking, place cheese in the freezer for 20 minutes (so it’s easier to shred). Shred cheese and set aside in the fridge.
  4. Slice baguette in 1/2 inch rounds and toast until crunchy.
  5. Preheat oven to 350°F.
  6. Line a baking sheet with aluminum foil. Place 4–6 oven proof bowls on the baking sheet and ladle soup into the bowls. Add 3 tbsp shredded cheese to each bowl, mix well.
  7. Gently place one or two pieces of bread on top of soup and cover bread with 1/4 cup of cheese per bowl.
  8. Place baking sheet in the oven and bake for 10 minutes.
  9. Broil for 1–2 minutes, keeping an eye so the bread doesn’t burn. Serve immediately.