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I’ve always loved French onion soup, but never ordered it at restaurants because I keep kosher and it is usually made with beef broth and then topped with ooey gooey cheese (so good! but def not a kosher combo). Not to mention, French onion soup is often made with loads of butter, processed cheese, vegetable oils, and refined breads. I decided to revamp the original comfort food dish which I so deeply love to create something vegetarian, easy to make, and actually pretty healthy. Hope you enjoy it. : )


Makes 2 servings


  • 4 small - medium onions, sliced

  • 4 cloves garlic, sliced

  • 2 tablespoons olive oil plus more for drizzling

  • ~3 cups filtered water

  • 2 slices whole wheat sourdough

  • 1/4 cup shredded organic shredded gruyere or sharp white cheddar cheese

  • Salt and pepper to taste


Add olive oil to medium sized soup pot and heat. Add sliced onions and cook until softened, about 8 minutes. Then add garlic and cook on low until golden brown (35-45 minutes). Then, add water, big pinches of salt and pepper and bring to a simmer. Let the soup cook on simmer until it reaches a richer consistency. Place bread on a tray in oven with a drizzle of olive oil for 3-4 minutes to crisp it up. Then, fill two souffle ramekins and fill with the soup. Place toasted bread on each bowl and layer cheese onto each bowl. Place bowls on an oven tray and stick in your oven on broil setting for 1-2 minutes until cheese is golden brown. Savor and enjoy!