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Vegan French Onion Soup Recipe

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4.1 from 6 reviews

This easy vegan French onion soup features deeply caramelized onions simmered in a rich vegetable broth with garlic and thyme, topped with toasted baguette slices and melted vegan cheeses for a comforting and sophisticated starter or side dish.

Ingredients

Soup Base

  • 4 large yellow onions
  • ½ cup unsalted plant-based butter
  • 5 cups water
  • 3 vegetable bouillon cubes
  • 3 tablespoons sherry vinegar
  • 1 tablespoon vegan Worcestershire sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • 1 teaspoon black pepper

Toppings

  • 1 baguette or one loaf of French bread, sliced
  • 6 slices vegan provolone cheese
  • 6 tablespoons grated vegan parmesan cheese

Instructions

  1. Slice Onions Thinly: Using a mandoline slicer, very thinly slice the large yellow onions; alternatively, use a sharp knife to achieve thin slices. Set aside on a cutting board.
  2. Caramelize Onions: In a large pot with a lid over medium heat, melt the plant-based butter and allow it to heat for about 1 minute. Add the sliced onions, stir to coat in butter, cover with the lid, reduce heat to medium-low, and cook for 10 minutes. Stir regularly to avoid burning and add small splashes of water if the onions dry out or begin to brown too quickly. This softens and lightly caramelizes the onions.
  3. Add Broth and Seasonings & Simmer: After 10 minutes, add water, vegetable bouillon cubes, sherry vinegar, vegan Worcestershire sauce, dried thyme, salt, and black pepper to the pot. Mix well. Cover with the lid, raise heat to medium-high and bring to a boil. Once boiling, reduce heat to simmer, uncovered, and cook for 30 minutes allowing flavors to meld.
  4. Preheat Oven Broiler: Remove the lid after simmering, stir the soup, and set the pot aside. Preheat the oven broiler for 5 minutes to prepare for toasting the bread and melting the cheese.
  5. Prepare Bowls with Soup and Bread Toppings: Carefully ladle the hot soup into individual oven-safe bowls. Place a slice of baguette on top of each soup portion, then add one slice of vegan provolone cheese and sprinkle one tablespoon of grated vegan parmesan cheese over the bread.
  6. Broil to Melt Cheese: Place the bowls on a baking sheet and put the sheet on the top oven rack. Broil the soup bowls for 1-2 minutes until the vegan provolone cheese melts and starts to bubble. Watch closely to avoid burning.
  7. Serve: Remove the baking sheet carefully, place the bowls on a cooling rack, garnish with additional black pepper if desired, and serve the soup immediately while hot and melty.

Notes

  • For a richer, deeper flavor, caramelize onions for 45-60 minutes until soft, sweet, and golden-brown instead of just 10 minutes.
  • To thicken the soup, either add 2-3 tablespoons of flour to the onions during caramelization and cook for 2 minutes before adding liquids, or stir in a cornstarch slurry near the end, increasing heat to thicken.
  • Lightly toast the bread slices before adding them to the soup to prevent sogginess.
  • Recommended vegan products include 365 Worcestershire sauce, Earth Balance buttery spread, no-chicken Better Than Bouillon, and Violife provolone cheese.

Find it online: https://miracooking.com/vegan-french-onion-soup-recipe/