Vegan French Onion Soup

Rich, savory, and fully vegan—this French onion soup features caramelized onions, thyme, and melty cheese-topped sourdough for cozy comfort.

Course Soup

Cuisine French

Prep Time 20

Cook Time 1

Total Time 1 20

Servings serves

Calories 497kcal

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.