French Onion Soup with Gruyère | PCC Natural Markets

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French Onion Soup with Gruyère

Serves: 4

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This soup is not only as good as the original made with beef stock, it's better! Sweet, savory, complex — the buttery flavors melt in your mouth.


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free


In a large, heavy-bottomed pot, sauté onions in oil over medium-low heat until very brown and soft, about 40 minutes. Don't rush; this is the key to this soup: onions that are tender and sweet, not burned or bitter. Stir onions every few minutes. Season with salt and pepper.

When onions are done, add caraway seeds and stir for a few seconds. Add Port and turn up the heat to a light simmer. With a wooden spoon, scrape off all the caramelized onion bits stuck to the bottom of the pot. Continue to cook, stirring often, until most of the liquid is evaporated and you are left with a sauce-like ragout.

Add miso to a bowl and stir in 1/2 cup stock. Stir until the paste is completely incorporated into the liquid. Add to onions and simmer lightly until half the liquid is evaporated. Add remaining stock and simmer lightly for about 15 minutes.

Preheat oven to 400°F. Place four oven-proof bowls on a baking sheet. Pour about 1 cup soup into bowls, leaving room on top for cheese and bread. Add 2 tablespoons cheese, then a bread slice (if the slice is too big, cut it into smaller pieces and wedge in the bowl). Top with 2 more tablespoons cheese, and bake until cheese is browned and bubbly. Serve immediately.

Recipe by Ken Charney, former PCC staff

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"Roasted" Vegetable Stock?

I'm curious what's meant by roasted veggie stock. I've only ever seen "vegetable stock" at the grocery store, and when I make my own stock I just use tons of celery, carrots, garlic, onions, and spices. Is such a thing as roasted vegetable stock usually available at grocery stores? Or should we make our own? And how important is that step?

Vegetable Stock

Thank you for your comment. We suggest using regular vegetable stock (homemade or store-bought) for this recipe. This is an older recipe, and we believe the author was referring to roasting the vegetables in the oven before making stock from them. However, using a non-roasted vegetable stock will work just as well!

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