Red Onion Soup

Attempting to make a vegetarian French onion soup is a challenge because most versions rely on beef broth. Red wine, tomato paste, and fresh herbs flavor this soup. Don't be tempted to use sweet yellow onions - besides being too sweet, they're also watery.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 30%
  • Fat: 8.7g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 10.8g
  • Carbohydrate: 30.6g
  • Fiber: 5g
  • Cholesterol: 26mg
  • Iron: 1.4mg
  • Sodium: 732mg
  • Calcium: 276mg


  • 2 teaspoons butter
  • Cooking spray
  • 4 red onions, quartered and thinly sliced crosswise (about 2 1/2 pounds)
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup dry red wine
  • 2 tablespoons tomato paste
  • 1 quart water
  • 1 cup canned diced tomatoes, drained
  • 1 teaspoon minced fresh rosemary
  • 1/8 teaspoon dried thyme
  • 4 parsley sprigs
  • 2 bay leaves
  • 1 tablespoon low-sodium soy sauce
  • 6 (1/2-inch-thick) slices diagonally cut French bread baguette
  • 3/4 cup (3 ounces) shredded Gruyère cheese
  • 1/3 cup (1 1/2 ounces) grated Asiago cheese


  1. Melt the butter in a large Dutch oven coated with cooking spray over medium heat. Add the onions, salt, and pepper; cover and cook over low heat 30 minutes or until onions are browned, stirring occasionally.
  2. Increase heat to medium-high; stir in wine and tomato paste. Cook until wine almost evaporates (about 5 minutes). Add water, tomatoes, rosemary, thyme, parsley, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in soy sauce; discard parsley and bay leaves.
  3. Preheat broiler.
  4. Ladle 1 1/3 cups soup into 6 ovenproof bowls. Place bowls on a baking sheet. Top each serving with 1 bread slice, and sprinkle each bread slice with 2 tablespoons Gruyère and about 1 tablespoon Asiago. Broil 3 minutes or until cheese melts.
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