Download free Shavuos cookbook with our favorite Shavuos recipes! Download
Please enter the email you’re using for this account.
Dairy
Easy
1 Hour, 30 Minutes
Diets 
This is one of my absolutely favorite meals, a soup so hearty that it can easily be a full meal on its own. This recipe was passed down to me from my mother. It is so delicious that you won’t miss the traditional beef broth used in French onion soup, having been replaced by a vegetarian version that is ladled over lots of gooey cheese and chunks of bread. My trick is to cut up the bread into cubes so as to have a bite in every spoonful!
6 tablespoons butter or margarine
3–4 medium onions, sliced thinly
2 tablespoons PARVE (meat-free) beef-flavored soup mix
2 bay leaves
dash of nutmeg
1 tablespoon Tonnelli Worcestershire Sauce
Gefen Salt, to taste
Pereg Pepper, to taste
4 cups boiling water
4 slices French baguette per bowl of soup, cubed
1/2 cup shredded mozzarella cheese
1/2 cup shredded smoked Gouda cheese
fresh cleaned parsley, to garnish
In a large pot, melt butter or margarine. Add onions and cook over low heat, stirring frequently, until soft and starting to turn golden, about 30 minutes.
Add soup mix, bay leaves, nutmeg, Worcestershire sauce, salt and pepper. Stir, and then add water. Cover and simmer for 30 more minutes.
In a bowl, mix cheeses together. To serve, place some bread cubes in individual oven-safe bowls and top with cheese. Ladle soup over the bread and cheese and then top with more bread and cheese until bowls are full.
Put under the broiler until cheese is melted and bubbling, about five to 10 minutes, watching closely so the cheese doesn’t burn.
Garnish with parsley.
How Would You
Rate this recipe?
Reviews