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Vegan French Onion Soup
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Vegan French Onion Soup

This vegan French onion soup is a savory classic. Made with caramelized onions, and a rich broth, and topped with homemade croutons and vegan cheese for a comforting and delicious appetizer or main course.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Appetizer, Dinner, Entree, Soup
Cuisine: French
Diet: Vegan
Servings: 6
Calories: 387kcal
Author: Alison Andrews

Ingredients

For the soup:

  • 4 pounds Onions (1.8kg, approximately 6-8 large onions) Yellow, white or brown, Peeled and Thinly sliced*
  • 4 tablespoons Vegan Butter (52g)
  • 4 cloves Garlic Minced
  • 3 tablespoons All Purpose Flour (23g)
  • ½ cup Dry White Wine (120ml)
  • 6 cups Vegetable Stock (1440ml)
  • 1 tablespoon Soy Sauce
  • 1 Bay Leaf
  • 3 sprigs Fresh thyme or 1 teaspoon dried thyme
  • Sea salt and Black pepper to taste
  • ¼ cup Vegan Cheese (20g), Grated per serving

For the vegan croutons:

  • 1 Baguette (320g), Stale
  • 2 tablespoon Olive Oil (30ml)

Instructions

Slice the onions:

  • With a sharp knife, chop off the top and bottom parts of the onion and then peel the outer skin.
  • Now place the onion on one of the flat sides and chop it in half.
  • Place one half on the side that you just cut and slice it in thin strips from top to bottom.
  • Repeat this process with the rest of the onions.

Make the soup:

  • In a large heavy-bottomed pot, melt the butter over low heat.  Add the onions and sauté for about 60 minutes until caramelized (but not burnt), initially stirring every 3-5 minutes, then about once a minute near the end (around 50 minutes) of caramelization to prevent burning. Resist the urge to turn up the heat. You will burn the onions.
  • After the onions have caramelized, add the garlic and sauté for 2 minutes until fragrant.
  • Add the flour and mix it in. Cook for an additional 1 minute.
  • Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
  • Add the stock, soy sauce, bay leaf, and thyme and stir to combine. Turn the heat up to medium until the soup reaches a simmer. Then reduce the heat to medium-low, cover, and simmer for at least 10 minutes. After 10 minutes, turn off the heat and discard the bay leaf and sprigs of thyme. Taste the soup and season with salt and pepper as needed.

While the soup is simmering you can make your croutons:

  • Preheat the oven to 400°F(200°C) and line a baking sheet with parchment paper. Set aside. (You can also bake the croutons in the air fryer at 400°F(200°C) for 2 minutes in batches.)
  • Slice the baguette into 1-inch thick rounds and then divide the rounds into quarters.
  • Add the croutons to a mixing bowl and drizzle over the olive oil and toss until coated.
  • Arrange them in a single layer on the prepared baking sheet.
  • Bake for 6-8 minutes, until the croutons are toasted and golden around the edges. Set aside.

Now you are ready for the final step of making your vegan French onion soup.

  • Switch your oven to the broiler. Once the soup is ready to serve, place your oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with the croutons and your desired amount of cheese (I used about ¼ cup shredded vegan cheese for each).
  • Place the baking sheet on an oven rack with the tops of the bowls about 6 inches from the heating element and broil for 2 minutes, or until the vegan cheese is melted and bubbly (Keep a close eye on them so that they do not burn).
  • Remove from the oven and serve immediately while the soup is hot and bubbly. Top with fresh thyme, crushed black pepper and some extra croutons on the side.

Notes

  • Vegan cheese - We used vegan mozzarella and it added just enough creaminess to the soup. However, you can use any vegan cheese you prefer.
  • The vegan croutons - We found this soup much more enjoyable with vegan croutons. We've included instructions in the recipe to make your own homemade vegan croutons. You can use any stale bread you have on hand.
  • Onions - You can use Yellow, White or Brown onions in this recipe. See more tips on how to cut and caramelize the onions in the blog post!
  • Gluten-free - You can make this recipe gluten-free by omitting the all purpose flour (note that the soup will be a bit thinner), replacing the soy sauce with tamari or a gluten-free soy sauce, and replacing the vegan croutons with crispy air fryer tofu or crispy baked tofu. 
  • Storing - This vegan French onion soup keeps well in the fridge in an airtight container for up to 4 days. It gets better over time as the flavors develop!
  • Freezing - Freeze the soup in an airtight container for up to 3 months.

Nutrition

Serving: 1serving | Calories: 387kcal | Carbohydrates: 57g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Sodium: 1196mg | Potassium: 532mg | Fiber: 6g | Sugar: 17g