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Vegetarian French Onion Soup With Asparagus & Cheesy Croutons

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

When I think of eating French onion soup, or soupe à l’oignon (gratinée, if topped with bread and cheese, which it nearly always is), I see myself in a tiny Parisian café on a frigid winter afternoon, sipping on a vermouth (Dolin Blanc, one rock, with a twist, thank you so much) in between slurps of the steaming-hot soup.

Ingredients:
  • 4 tablespoon extra-virgin olive oil, divided
  • 2 1/2 pound onions (red, white, yellow, whatever you have; about 11 small or 8 medium onions), halved lengthwise and thinly sliced
  • kosher salt
  • freshly ground black pepper
  • 1/3 cup dry vermouth (or 3 tablespoons white wine vinegar and 2 tablespoons water)
  • 1/2 tablespoon vegan worcestershire sauce or soy sauce (optional)
  • 1 1/2 ounce shredded (about 1/3 cup) sharp white cheddar
  • 7 ounce about 3 heaping cups) crusty bread, such as country loaf, miche, or baguette, torn into 1- to 2-inch pieces
  • 10 ounce asparagus, trimmed and cut on the bias into 1-inch pieces
Directions:
  1. Heat 3 tablespoons of olive oil in a large Dutch oven or stockpot over medium heat. Stir in the onions and season with a couple big pinches of salt and lots of pepper. It will look like way too many onions, but trust me, they’ll cook down. Cook, stirring every 5 or so minutes, until the onions are soft and deeply caramelized, about 40 to 50 minutes depending on your stove. As the onions cook, they’ll start to stick to the bottom of the pot—be sure to gently scrape the bottom of the pot as you stir, or, if there are any really stubborn pieces, add a splash of water to the pot. If you find the onions are looking charred or fried instead of soft and golden, add a splash of water and reduce the heat to medium low.
  2. Stir in the vermouth, let cook for 2 minutes, then stir in the Worcestershire and 8 cups of water. Season with more salt and pepper and turn up the heat to high. Bring the mixture to a boil, then reduce and simmer for 20 minutes. Taste the soup and season with more salt and pepper if needed.
  3. While the soup is simmering, heat the oven to 375°F. Toss the torn bread with the remaining 1 tablespoon olive oil and season lightly with salt and pepper. Bake for 15 to 20 minutes, tossing halfway through, until golden and very crispy. Remove the bread (now toasty croutons) and sprinkle over the cheese. Return the pan to the oven and bake until the cheese melts, about 2 to 3 minutes.
  4. Just before serving, stir in the asparagus to the soup.
  5. Serve the soup topped with cheesy croutons and more black pepper.
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