French Onion Soup (Vegan)
Ingredients:
- 4 large yellow onions, thinly sliced
- 3 tbsp vegan butter
- 1 tbsp olive oil
- 1 tsp sugar
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 6 cups vegetable broth
- 2 tsp fresh thyme (or 1 tsp dried)
- 1 tbsp soy sauce
- Salt and pepper, to taste
- 4-6 slices baguette, toasted
- 1 cup vegan mozzarella or gruyere-style shreds
Features:
Nut-Free
Grain-Free
Nutrition:
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Don't rush the onions — the full 30-35 minutes over low heat is what turns them deeply caramelized and sweet; turning up the heat to speed things along just burns them before they develop that flavor.
Instructions:
- Start the Onions: Melt the vegan butter with olive oil in a large pot over medium heat. Add the onions and sugar, stirring occasionally.
- Caramelize: Cook the onions low and slow for 30-35 minutes, stirring often, until deeply caramelized and golden brown.
- Add Garlic: Add the garlic and cook for 1 minute, until fragrant.
- Deglaze: Pour in the white wine, if using, and scrape up any browned bits from the bottom of the pot.
- Simmer: Add the vegetable broth, thyme, and soy sauce. Bring to a simmer and cook for 15-20 minutes.
- Season: Season with salt and pepper to taste.
- Top: Ladle the soup into oven-safe bowls, top each with a toasted baguette slice and a generous handful of vegan cheese.
- Broil & Serve: Broil for 2-3 minutes, until the cheese is melted and bubbling. Serve hot.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Let the soup simmer, not boil, so the flavors develop without breaking down delicate vegetables.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months; reheat gently on the stove.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
A few ingredients do most of the work in this recipe. The vegan butter adds richness and helps create a tender, flavorful base. The olive oil brings fruity depth and helps carry the other flavors. The sugar provides clean sweetness and helps balance acidity. The garlic builds a savory, aromatic base.
French Onion Soup (Vegan)
Ingredients:
- 4 large yellow onions, thinly sliced
- 3 tbsp vegan butter
- 1 tbsp olive oil
- 1 tsp sugar
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 6 cups vegetable broth
- 2 tsp fresh thyme (or 1 tsp dried)
- 1 tbsp soy sauce
- Salt and pepper, to taste
- 4-6 slices baguette, toasted
- 1 cup vegan mozzarella or gruyere-style shreds
Why These Ingredients:
A few ingredients do most of the work in this recipe. The vegan butter adds richness and helps create a tender, flavorful base. The olive oil brings fruity depth and helps carry the other flavors. The sugar provides clean sweetness and helps balance acidity. The garlic builds a savory, aromatic base.
Prep:
Don't rush the onions — the full 30-35 minutes over low heat is what turns them deeply caramelized and sweet; turning up the heat to speed things along just burns them before they develop that flavor.
Instructions:
- Start the Onions: Melt the vegan butter with olive oil in a large pot over medium heat. Add the onions and sugar, stirring occasionally.
- Caramelize: Cook the onions low and slow for 30-35 minutes, stirring often, until deeply caramelized and golden brown.
- Add Garlic: Add the garlic and cook for 1 minute, until fragrant.
- Deglaze: Pour in the white wine, if using, and scrape up any browned bits from the bottom of the pot.
- Simmer: Add the vegetable broth, thyme, and soy sauce. Bring to a simmer and cook for 15-20 minutes.
- Season: Season with salt and pepper to taste.
- Top: Ladle the soup into oven-safe bowls, top each with a toasted baguette slice and a generous handful of vegan cheese.
- Broil & Serve: Broil for 2-3 minutes, until the cheese is melted and bubbling. Serve hot.
