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Roasted Onion Soup With Curry and Hot Chile

Recently, my brother and I were having a nostalgic conversation about French Onion Soup and I was left wondering how to reproduce this flavor gluten free, dairy free and vegetarian. Although this is very different from the standard French Onion Soup, or the one I grew up eating in the Midwest, the rich roasted Onions and Parsnip somehow mimic the deep beef-broth flavor that sets the tone in an Old World French Onion Soup.


1 lb red and white Onions, roughly chopped

½ lb Parsnips, roughly chopped

3-4 C vegetable broth

1 T curry powder

½ T chile powder

Olive oil

Coconut oil


Preheat the oven to 400F

Toss the Onions, Parsnips, Olive oil Coconut oil and curry powder in a Dutch oven or roasting pan and place in the oven for about 40 minutes or until soft, stirring occasionally.

Remove the pot from the oven and place on the stove over medium heat.

Add the broth and chile powder and season with salt. Let the soup cook for at least 20 minutes.

Season with salt and pepper to taste. The soup should be thick and creamy.

Ideas for serving: Top with goat cheese or with chopped parsley, arugula, spinach or kale…


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