Go Back
+ servings
Onion Soup Spectacular is a rich and flavorful recipe and I could eat it everyday. It's amazing how little time it takes.
4.80 from 5 votes

Homemade French Onion Soup

Homemade French Onion Soup is rich and flavorful and I could eat it every day.  It's amazing how little time is required for this delicious soup.
Course Main Dish
Cuisine Soup
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4 Servings
Calories 290kcal
Author Ginny McMeans


  • 3 pounds onion - large yellow onions
  • 3 tablespoons dairy free butter
  • 4 cups vegetable stock
  • 1 cup water
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon sea salt
  • 2 tablespoons dry white wine
  • 1 teaspoon Dijon mustard
  • 1 bay leaf
  • French bread, for garnish
  • dairy-free mozzarella cheese, sliced for garnish


  • Thinly slice the onions; you will have 5 to 6 cups.
  • In a large soup pot, over medium-low heat, melt the butter.
  • Add the onions and cook, stirring often, until limp and soft, about 20 minutes.
  • This makes the onions nice and sweet.
  • Turn up the heat to medium-high and cook the onions until golden brown, about 10 minutes. Do not burn.
  • Lower the heat to medium. Add the flour and cook for 2 minutes.
  • Add the vegetable stock, water, salt, wine, mustard, and bay leaf. Bring to a boil, stirring frequently.
  • Adjust the heat to a high simmer and cook (with the lid off) for 30 more minutes.
  • Taste and season with more salt and pepper, if needed.
  • At this point you may refrigerate or freeze the soup; otherwise, ladle the soup into individual broiler-proof bowls.
  • Bean bowls with handles are great.
  • Lightly lay a slice of French bread on the top of the soup. Do not push the bread down into the soup.
  • (Alternatively, you can cut up more than one slice of bread and fit it into the bowl to cover the soup.)
  • Lay the sliced non dairy mozzarella cheese over the bread completely, to keep the bread from burning.
  • Put the bowl or bowls on a cookie sheet (two at a time for safety).
  • Turn on the broiler and slide your cookie sheet under the oven broiler, on the top shelf.
  • Watch carefully— do not walk away.
  • Take out the pan when the cheese has lightly turned to a dark golden shade here and there.


Originally published in Feb, 2013. Photos have been updated.


Serving: 1Serving | Calories: 290kcal | Carbohydrates: 47g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 1412mg | Potassium: 517mg | Fiber: 6g | Sugar: 16g | Vitamin A: 500IU | Vitamin C: 25.2mg | Calcium: 85mg | Iron: 1.5mg