Tested till perfect Vegetarian Onion Soup

Vegetarian Onion Soup

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspvegetable oil
  • 3 3oniononions, thinly sliced
  • 2 2carrotcarrots, thinly sliced
  • 1/4 tsp 1/4tspgranulated sugar
  • 2 2cloves garlic, minced
  • 1/4 tsp 1/4tspdried thyme
  • 6 cups 6cupsvegetable stock
  • 2 tsp 2tspwine vinegar
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 cups 2cupscroutoncroutons
  • 1 cup 1cupshredded Gruyère cheese
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In saucepan, heat oil over medium-high heat; cook onions, carrots and sugar, stirring often, for 15 minutes or until onions are golden. Add garlic and thyme; cook for 3 minutes. Add stock; bring to boil. Reduce heat to medium; simmer for 10 minutes. Add vinegar, salt and pepper.

Place 4 ovenproof soup bowls on baking sheet. Ladle soup into bowls; sprinkle with croutons then cheese. Broil for 2 minutes or until cheese is bubbly

Additional information :

Hearty Romaine Salad
In salad bowl, whisk together 1/4 cup (50 mL) olive oil, 2 tbsp (25 mL) wine vinegar, 2 tsp (10 mL) Dijon mustard, 1/4 tsp (1 mL) each granulated sugar and Italian seasoning and pinch each salt and pepper.

Add 2 hearts of romaine, torn (8 cups/2 L), 1 carrot, sliced, half sweet red pepper, sliced, and 1/2 cup (125 mL) sliced red onion; toss. If desired, sprinkle with 1 hard-cooked egg, shredded. Makes 4 servings.

Nutritional Information Per serving: about

cal 318 pro 19g total fat 16g sat. fat 6g
carb 25g fibre 3g chol 31mg sodium 1,536mg

% RDI:

calcium 31 iron 14 vit A 100 vit C 8
folate 13
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