This vegan-ised version of the classic French soup is just as warming and flavour rich. Make sure to use a good quality vegan cheese that melts for the full experience.
Ingredients You’ll Need
Don’t forget to scroll to the bottom for the full recipe card with all the measurements and step-by-step details.
- Vegan butter or margarine
- Brown onions
- Dry white wine
- Plain flour
- Vegetable broth
- Bay leaves
- Fresh thyme
- Salt and pepper
- Sourdough bread
- Vegan cheese that melts
Instructions
Follow along with this step-by-step guide to make your Vegan French Onion Soup. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: Peel and thinly slice the onions. Melt vegan butter in a large pot, then stir in the onions to coat.
Step two: Caramelize the onions over low heat until deeply golden and sweet, stirring occasionally.
Step three: Deglaze the pot with wine. Let most of it evaporate, then stir in the flour to coat the onions.
Step four: Add stock, bay leaves, and thyme. Cover and simmer until the flavors are rich and well developed.
Step five: Grill sourdough slices topped with vegan cheese until melted. Serve soup with the cheesy toast on top and enjoy immediately.
Vegan French Onion Soup
Ingredients
- 5 tbsp vegan butter or margarine; approx. 75g
- 2¼ lbs yellow onions thinly sliced; approx. 1 kg
- ½ cup dry white wine
- 2 tbsp all-purpose flour approx. 16g
- 4 cups vegetable broth low-sodium preferred; approx. 946ml
- 2 bay leaves
- 4 sprigs fresh thyme or substitute with 1 tsp dried thyme
- ½ tsp kosher salt or to taste
- ¼ tsp black pepper or to taste
- 4 slices sourdough bread or crusty bread of choice
- ¾ cup vegan cheese shredded (one that melts well; approx. 75g)
Instructions
- Peel, halve, and thinly slice the onions.
- In a large Dutch oven or heavy-bottomed pot, melt the vegan butter over medium heat. Once it begins to foam, add the sliced onions and stir to coat in the butter. Reduce the heat to low and cook, stirring occasionally, for about 30 minutes or until the onions are deeply caramelized and golden brown. Add a splash of water if they start to stick or brown too quickly.
- Increase the heat to medium and pour in the white wine. Stir well, scraping up any browned bits from the bottom of the pot. Cook for a few minutes until most of the wine has evaporated.
- Sprinkle the flour over the onions and stir constantly for about 1 minute to cook off the raw taste.
- Add the vegetable broth, bay leaves, thyme, salt, and pepper. Stir to combine. Bring the soup to a simmer, then cover the pot with the lid slightly ajar and cook for 30 minutes.
- While the soup simmers, preheat the oven broiler. Place the sourdough slices on a baking sheet and top each one with shredded vegan cheese. Broil for 1–2 minutes or until the cheese is melted and bubbling. Keep a close eye to prevent burning.
- Remove the bay leaves and thyme stems from the soup. Ladle the soup into bowls and top each serving with a slice of the cheesy toasted bread. Serve hot.
daniela velez says
Quick and tasty, no mess.
sarah says
This looks tantalizingly good.
Hong Nguyen says
Seriously, this was delicious!
Tine says
Omg this French onion soup is sooo good. super comforting, will make this again
Ron says
Love this soup!! So flavorful my kids love them