Vegan French Onion Soup
Slowly caramelizing a large batch of onions — a process that takes 45 minutes to an hour — is the key step in this French onion soup, building a deep, sweet-savory base. The broth is enriched with thyme, a splash of white wine, and a good umami source such as soy sauce or miso. Each bowl is topped with a slice of crusty bread and melted vegan cheese, then broiled until golden.
Equipment
- Dutch oven or heavy-bottomed soup pot
- Wooden spoon
- Ladle
- Baking tray
Ingredients
Soup Base
- 2 tablespoons olive oil Extra virgin for best flavor
- 4 cups yellow onions Thinly sliced, preferably organic
- 1 teaspoon sea salt
- 3 cloves garlic Minced
- ½ cup dry white wine Optional, but recommended for depth
- 1 tablespoon balsamic vinegar
- 1 tablespoon tamari Or low-sodium soy sauce
- 4 cups vegetable broth Preferably homemade or low-sodium
- 2 teaspoons fresh thyme Or 1 teaspoon dried
- 1 whole bay leaf
Topping
- 4 slices baguette Day-old, toasted
- 1 cup vegan mozzarella cheese Shredded, choose a meltable brand like Miyoko’s
Instructions
- In a large Dutch oven over medium-low heat, add the olive oil and sliced onions. Sprinkle with salt and stir to coat. Cook for 30–40 minutes, stirring every few minutes, until the onions are deep golden brown and caramelized. Reduce heat if onions begin to burn.
- Once the onions are caramelized, stir in the minced garlic and cook for 1 minute until fragrant.
- Deglaze the pot with dry white wine (if using), scraping up any browned bits. Let it simmer for 2–3 minutes to cook off the alcohol.
- Add the balsamic vinegar and tamari. Stir well to integrate flavors.
- Pour in the vegetable broth, add thyme and bay leaf, and raise the heat to bring the soup to a gentle simmer. Reduce heat and cook uncovered for 30 minutes.
- Meanwhile, toast baguette slices until crisp. Top each slice with shredded vegan mozzarella and place under a broiler at 400°F (200°C) for 5–6 minutes, or until melted and bubbling.
- Remove bay leaf before serving. Ladle soup into bowls, top each with the cheesy toast, and serve hot.
Notes
- Add a splash of soy milk or cashew cream for extra silkiness
- If skipping wine, add an extra teaspoon of tamari or mushroom powder for umami
- You can make the caramelized onions up to 3 days in advance and refrigerate
Nutrition
Calories: 340kcalCarbohydrates: 37gProtein: 12gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 22mgSodium: 2156mgPotassium: 347mgFiber: 4gSugar: 12gVitamin A: 756IUVitamin C: 14mgCalcium: 227mgIron: 2mg
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