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If you’re looking for an authentic, delicious vegan French onion soup, here’s your recipe, which is based on caramelized onions, a savory vegetable broth, and toasted bread with plant-based cheese.
Ingredients
Scale
Soup:
- 1 tablespoon extra virgin olive oil
- 3 pounds yellow onions, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons flour
- ½ teaspoon ground black pepper
- 8 cups water
- 2 cubes low-sodium vegetable bouillon
- 2 cups white wine
- 1 bay leaf
- 1 teaspoon dried thyme
Toppings:
- 10 small slices (1 ounce each) whole wheat French bread
- ¾ cup shredded plant-based Swiss cheese
Instructions
- Heat the olive oil in a large ovenproof pot or Dutch oven. Add the onions and garlic and sauté for 15 minutes.
- Preheat the oven to 400 F.
- Stir in the flour and black pepper. Put the uncovered pot into the oven and bake for 15 minutes.
- While the onion mixture is baking, place the bread on a baking sheet and add to the oven. Bake until crisp (5 minutes), then set aside.
- Turn off the oven and transfer the pot to the stovetop. Add the water, bouillon cubes, wine, bay leaf, and thyme and bring to a boil. Cover, reduce the heat, and simmer until the onions are tender, about 35 minutes. Remove the bay leaf.
- Heat the oven to 450 F. Arrange the toasted bread slices on top of the soup, either in the pot or distributed among individual oven-safe bowls. Sprinkle each slice of bread with 1 tablespoon of the shredded cheese.
- Place the large pot or ovenproof bowls, uncovered, into the oven and bake for 10 minutes, or until the cheese is golden and the soup is bubbly. If serving out of the soup pot, scoop the soup into individual bowls and top each with one slice of cheese-covered bread.
- Makes 3 quarts (about 10 servings).
Notes
If you’d like to omit the plant-based cheese, drizzle each slice of bread with ½ teaspoon extra virgin olive oil before baking the soup.
To make this recipe gluten-free, substitute corn starch for flour and use gluten-free bread.
If you prefer not to use wine in this recipe, substitute it with 2 cups vegetable broth and 1 tablespoon vinegar.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 7 g
- Sodium: 183 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 4 g
