Vegan French Onion Soup
Warm, comforting, and entirely plant-based, this Vegan French Onion Soup is a rich and savory twist on the classic French favorite. Featuring perfectly caramelized yellow onions, a splash of dry white wine for depth, and robust vegetable broth infused with thyme and bay leaf, this recipe delivers all the umami-laden satisfaction without any animal products. Topped with a toasted slice of baguette and melty vegan cheese, each bowl is broiled to golden perfection for that signature bubbly crust. Ready in just over an hour, this dairy-free and egg-free soup is perfect for cozy dinners or impressing guests with a gourmet flair. Whether you're a longtime vegan or simply looking to try a plant-based take on a beloved classic, this recipe will become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 6 large Yellow onions
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves
- 0.5 cups Dry white wine (optional)
- 6 cups Vegetable broth
- 1.5 tablespoons Vegan Worcestershire sauce
- 1 teaspoon Thyme (fresh leaves or dried)
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 slices Baguette (or crusty bread)
- 0.5 cups Vegan shredded cheese
Instructions
Peel and thinly slice the yellow onions into half-moon shapes.
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the sliced onions and cook, stirring occasionally, for about 40 minutes, allowing them to caramelize. Stir more frequently toward the end to avoid burning.
Mince the garlic cloves and add them to the pot. Cook for 1-2 minutes, until fragrant.
Deglaze the pot with the dry white wine (optional). Stir well to scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes, or until the wine reduces slightly.
Add the vegetable broth, vegan Worcestershire sauce, thyme, and bay leaf to the pot. Stir well to combine.
Bring the soup to a simmer and cook uncovered for 20-25 minutes, allowing the flavors to meld together. Add salt and black pepper to taste.
While the soup simmers, preheat your oven to 400°F (200°C).
Place the baguette slices on a parchment-lined baking sheet and toast them in the oven for about 5-7 minutes, until lightly crisp.
Ladle the soup into oven-safe bowls and place a toasted baguette slice on top of each bowl.
Sprinkle vegan shredded cheese generously over the bread slices.
Place the bowls on a baking sheet and broil in the oven on high for 2-3 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning.
Carefully remove the bowls from the oven and serve the soup hot, garnished with additional thyme if desired.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6238 mg | 271% | |
| Total Carbohydrate | 253.7 g | 92% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 64.7 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4156 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.
