Description
This Classic Vegan French Onion Soup puts a plant-based spin on a beloved bistro staple. Richly caramelized onions simmer in a deeply savory vegetable broth, finished with toasted baguette slices and melty vegan cheese for a comfort food experience that’s both nostalgic and fully vegan. The perfect warm-up for wintery evenings or impressive dinner starters.
Ingredients
Scale
For the Soup
- 4 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons vegan butter
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 3 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 6 cups vegetable broth
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 bay leaf
- Freshly ground black pepper, to taste
For Serving
- 4 slices toasted baguette
- 1 cup shredded vegan cheese (such as mozzarella or Gruyère-style)
Instructions
- Caramelize the Onions: In a large heavy-bottomed pot or Dutch oven, heat olive oil and vegan butter over medium heat. Add the sliced onions and salt, stirring to coat. Cook for 15 minutes, stirring occasionally, until the onions begin to soften and turn translucent.
- Deepen the Caramelization: Sprinkle in the sugar and continue to cook, stirring often, for another 30–40 minutes. The onions should become deeply golden and caramelized, with a jammy texture and sweet aroma. Don’t rush this step—rich flavor develops slowly.
- Add Garlic: Stir in the minced garlic and cook for 1–2 minutes, just until fragrant and lightly golden. Be careful not to let the garlic burn.
- Deglaze the Pot: Pour in the dry white wine (if using), scraping up any browned bits from the bottom of the pot to capture all the caramelized flavors. Stir well and let the wine reduce for a minute.
- Add Broth and Herbs: Stir in the vegetable broth, balsamic vinegar, thyme, bay leaf, and a generous crack of black pepper. Bring the pot to a gentle simmer and cook, uncovered, for 20 minutes so the flavors meld.
- Finish the Soup: Remove and discard the bay leaf. Taste and adjust seasoning as needed with more salt or pepper.
- Prepare for Serving: Preheat your oven broiler. Ladle the hot soup into oven-safe bowls. Top each with a toasted baguette slice and a generous handful of shredded vegan cheese.
- Broil: Carefully place the bowls under the broiler for 2–3 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from the oven (use caution—the bowls will be hot!) and sprinkle with a little extra fresh thyme. Serve immediately and enjoy piping hot.
Notes
- For an extra savory flavor, use a combination of yellow and sweet onions.
- If you don’t have oven-safe bowls, assemble the bread and cheese on a baking sheet, broil, and transfer to the soup bowls before serving.
- Choose a high-quality vegetable broth for the richest flavor.
- If avoiding wine, simply skip it or substitute with an extra splash of vegetable broth and a teaspoon of lemon juice.
- Soup keeps well in the fridge for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (approx. 400 ml)
- Calories: 240
- Sugar: 8g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg