French onion soup

A little overnight prep yields big results.

“Simmering onions in the slow cooker overnight makes them perfectly tender for this healthy version of the traditional soup,” says Oakland, California-based recipe developer Maren Ellingboe. And wild mushrooms are a great source of vitamin Dfor plant-based eaters.

Serves 6

Also in this series: Vegan Tomato Soup and Sweet Potato and Chickpea Curry


2 tablespoons butter
4 yellow onions, peeled and thinly sliced
½ teaspoon salt
½ teaspoon ground pepper
¼ cup dried wild mushrooms
½ cup white wine or sherry
2 tablespoons soy sauce
5 cups vegetable broth
1 bay leaf
1 teaspoon fresh thyme, chopped
6 slices sourdough bread
1 cup Gruyère cheese, shredded



The night before you plan to serve the soup, add butter, onions, salt, and pepper to a slow cooker and toss to coat. Cook on low for 10 hours.


Meanwhile, bring one cup of water to boil. Place mushrooms in a medium bowl and pour boiling water over. Let sit for 30 minutes. Pour mushrooms and water into a blender and puree until smooth. Refrigerate overnight.


The next morning, add mushroom mixture, wine, soy sauce, vegetable broth, bay leaf and thyme to a slow cooker. Cook on high heat for four to five hours, or on low for eight to ten.



Preheat the broiler. Ladle soup into oven-safe bowls and place a slice of bread on each. Divide Gruyère cheese between bowls and place bowls on a rimmed baking sheet. Broil until cheese is melted, about three minutes. Serve immediately.

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