An updated classic with caramelized onions, vegetable broth, and plenty of melty vegan cheese! Red wine, garlic, and herbs bring additional flavor.
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 4
Calories 102kcal
Author Ligia Lugo
Ingredients
2tbspvegan butter
3onionsthinly sliced
½tsporganic cane sugar
1tspdried thyme
2cloves garlicsliced
¼cupvegan red wine
2tbspall-purpose flour
4cupsvegetable stock
2-3small bay leaves
French baguettetoasted, if desired
vegan mozzarellasuch as Miyoko's Creamery Fresh VeganMozz or Field Roast's Chao Vegan Slices
minced fresh chivesfor garnish, if desired
Instructions
Melt the butter in a large soup pot over medium heat. Add the onions and sugar and stir well. Cook, stirring occasionally, until soft and caramel-colored, about 30-45 minutes.
Add the thyme and garlic to the caramelized onions, stir and then cook just until fragrant, about 30 seconds.
Pour in the red wine and using a spoon or spatula, scrape the bottom of the pot to bring up any browned bits. Stir in the flour and cook for 1 minute.
Add the vegetable stock and bay leaves, stir well, and let the soup simmer until the flavors meld, about 15 minutes.
Preheat the broiler. Ladle your vegan French onion soup into oven-proof ramekins or bowls, filling each only halfway. Add 1 slice of baguette bread to each dish and ladle the remaining onion soup over the bread, then top with a layer of vegan cheese. Broil until the cheese is melted.
Serve your soup piping hot with minced fresh chives for garnish, if you like.
Video
Notes
Ingredients
Sweet vidalia onions are my top choice for this soup, or yellow onions work well too.
Choosing a vegan cheese that melts readily is key for this recipe! I like using either shredded or sliced mozzarella style vegan cheeses. Brands like Miyoko’s Creamery or Field Roast’s Chao have good options.
Tips
Patience is a virtue when it comes to caramelizing onions. Keep the heat low to medium, stir often, and add a splash of water if you see too much brown accumulation on the bottom of the pot.
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze your French onion soup for up to 3 months–as long as it does not already have sliced baguette and cheese in it.
Reheat leftovers in a pot over low-medium heat, portion into bowls, top with sliced baguette and cheese, then broil until melted.