On 26 September 2026, chef Henry Harris unveiled a vegetarian take on the classic French onion soup, swapping beef stock for a rich vegetable base and lifting the dish with a generous handful of flat‑leaf parsley. The recipe, which serves four to six, promises a thick, creamy bowl topped with nutty Emmental and crisp croutons – a comforting starter that works equally well as a light main.
Ingredients
The soup calls for 125 g of unsalted butter, six large onions peeled and finely sliced, a pinch of salt and freshly ground black pepper, two bay leaves, one litre of vegetable stock, 250 ml of double cream, a large bunch of flat‑leaf parsley (leaves only), 75 g of vegetarian‑friendly Emmental grated finely, and four tablespoons of croutons for garnish. Preparation takes fifteen minutes, with an hour and fifteen minutes of cooking time.
Method
Begin by melting the butter in a heavy‑bottomed pan over medium heat, then add the sliced onions. Season them lightly with salt and a generous grind of pepper, scatter in the bay leaves, cover and let the onions sweat gently for forty‑five minutes to an hour, stirring occasionally until they collapse into a soft, pulpy mass. Pour in the vegetable stock, bring to a simmer and cook for ten minutes before stirring in the cream; continue for another five minutes. Adjust seasoning if needed. Just before serving, chop the parsley finely, fold it through the hot soup and ladle into warmed bowls. Finish each portion with a sprinkle of the grated Emmental and a few croutons for texture.
A Chef’s Memory
Harris traces the inspiration back to his childhood kitchen: “When I was a child, my mother often made onions in white sauce to serve with roast lamb. I loved their thick, velvety texture and how they brought richness, sweetness and even more savouriness to a good Sunday lunch.” He explains that trying to replicate the deep, meaty notes of a traditional soupe à l’oignon gratinée with a vegetarian stock would fall short, so he chose instead to build a new layer of flavour with fresh parsley, resulting in a soup that feels both familiar and distinctly his own.
Why it Matters
In an era where plant‑forward dining is moving from niche to mainstream, Harris’s recipe offers a accessible, indulgent option that does not sacrifice the soul of a French classic. By showcasing how a simple herb can transform a humble onion base, the dish encourages home cooks to experiment with vegetarian alternatives without compromising on depth or satisfaction. It also highlights the chef’s ongoing commitment to seasonal, flavour‑driven cooking, a philosophy further explored in his recent book, The Racine Effect, available for £36 via the Guardian Bookshop.
