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
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.

Thin pale onion slices being stirred in a pink Dutch oven.

Step one: Peel and thinly slice the onions. Melt vegan butter in a large pot, then stir in the onions to coat.

Deeply browned onion strands being stirred in a pink Dutch oven with a red spatula.

Step two: Caramelize the onions over low heat until deeply golden and sweet, stirring occasionally.

White flour sprinkled over deeply browned onions in a pink Dutch oven.

Step three: Deglaze the pot with wine. Let most of it evaporate, then stir in the flour to coat the onions.

A few bay leaves and thyme sprigs floating in golden broth in a pink Dutch oven.

Step four: Add stock, bay leaves, and thyme. Cover and simmer until the flavors are rich and well developed.

Two melted cheese toasts in a bowl of soup.

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

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.

Course Appetizer

Cuisine French, Vegan

Keyword easy vegan, french vegan, simple vegan, vegan appetiser, vegan comfort food, vegan recipe, vegan soup

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 572kcal

Cost $14

Ingredients

75 g vegan butter or margarine
1 kg brown onions
1/2 cup dry white wine
2 tbsp plain flour
2 bay leaf
4 sprigs fresh thyme
salt and pepper
sourdough bread sliced
75 g vegan cheese that melts

Instructions

Peel, halve and thinly slice onions.
In a large pot or dutch oven, melt butter over medium heat.
When the butter begins to foam, add onions and stir well to coat them in the butter.
Reduce the heat to low and caramelise the onions. This can take 30 minutes – stir only occasionally, or as often as needed to prevent burning. Add a small splash of water if needed. The onions should be a dark brown and taste very sweet.
Once the onions are done, add wine to deglaze the pot. Increase heat to medium and stir thoroughly until most of the wine has evaporated.
Sprinkle flour over onions and and stir well to combine for 1 minute.
Add stock, bay leaves, thyme and stir. Cover and leave to simmer for 30 minutes.
Once the soup is done, slice sourdough and top with cheese. Melt under oven grill/broiler to melt cheese.
Ladle soup into bowls and place the cheesey bread on top, eat immediately.