French Onion Soup Vegan
Warm, comforting, and utterly indulgent, this Vegan French Onion Soup delivers all the rich, savory flavors of the classic dish—without any animal products. Crafted with deeply caramelized yellow onions, a splash of optional dry white wine, and aromatic herbs like thyme and bay leaf, this soup is simmered to perfection in a robust vegetable broth. A drizzle of balsamic vinegar adds subtle sweetness and depth, while toasted baguette slices topped with gooey vegan cheese create an irresistibly satisfying topping. Perfect for cozy nights or as a show-stopping starter, this dairy-free take on a beloved French staple is hearty, flavorful, and entirely plant-based, making it a must-try for vegans and food lovers alike.
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Recipe Information
Ingredients
- 6 medium Yellow onions
- 3 tablespoons Olive oil
- 2 tablespoons Vegan butter
- 3 cloves Garlic
- 1 cup Dry white wine (optional)
- 6 cups Vegetable broth
- 1 piece Bay leaf
- 4 sprigs Fresh thyme
- 1 tablespoon Balsamic vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 loaf French baguette
- 1 cup Vegan cheese (mozzarella-style or gruyere-style)
Instructions
Peel and thinly slice the onions into half-moons.
Heat the olive oil and vegan butter in a large stockpot over medium heat.
Add the sliced onions and cook, stirring occasionally, for 30-40 minutes until deeply caramelized and golden brown. Adjust the heat to medium-low if necessary to prevent burning.
Mince the garlic and add it to the pot. Cook for 1-2 minutes until fragrant.
Deglaze the pot with the dry white wine (if using), scraping up any browned bits from the bottom. Cook for 2-3 minutes to reduce the wine slightly.
Pour in the vegetable broth and add the bay leaf and thyme sprigs. Bring the soup to a simmer and let it cook for 15-20 minutes.
Remove the bay leaf and thyme sprigs. Stir in the balsamic vinegar, salt, and pepper. Taste and adjust seasoning as needed.
While the soup is simmering, preheat the oven to 375°F (190°C). Slice the baguette into 1-inch thick slices and place them on a baking sheet.
Toast the baguette slices in the oven for 5-7 minutes until golden and crispy.
Ladle the soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and sprinkle with vegan cheese.
Place the bowls on a baking sheet and broil in the oven for 2-4 minutes until the cheese is melted and bubbling. Keep a close eye to prevent burning.
Carefully remove the bowls from the oven. Serve the soup hot, garnished with extra thyme if desired.
Nutrition Facts
Calories |
2878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7844 mg | 341% | |
| Total Carbohydrate | 314.5 g | 114% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 57.7 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1726 mg | 133% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4142 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
