Vegan French Onion Soup
This rich & savory Vegan French Onion Soup tastes just like the classic! Top with bread & vegan cheese for the best dairy-free soup.
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Servings: 4 bowls
Ingredients
Soup Ingredients
- ¼ cup vegan butter
- 3 yellow onions sliced thinly
- 4 cloves garlic minced
- 1 teaspoon dried parsley
- ½ teaspoon salt add more or less depending on preference
- ½ teaspoon dried thyme or fresh
- ¼ teaspoon ground black pepper
- ¼ cup white wine
- 3-3 ½ cups mushroom broth Add up to 3 ½ cups broth for thinner soup
- 1 Tablespoon vegan worcestershire sauce
Other Soup Ingredients
- 4 slices toast
- ½ cup vegan mozzarella cheese add more or less depending on preference
- fresh thyme optional,as garnish
Instructions
- First, slice the onions thinly and mince the garlic.
- Then, add the vegan butter to a large dutch oven or saucepan and turn on the heat.
- Once the butter has melted add in the sliced onions. Stir to coat with the butter and saute for at least 40 minutes over low/medium heat until the onions are soft, browned,and caramelized. It's important to stir the onions consistently so they cook evenly and do not burn. If they are cooking too fast, add a teaspoon of water at a time to help deglaze the pan as you cook them. For an even better flavor, cook the onions for 1-2 hours at a very low heat until they are a deep brown color.
- Next, add the minced garlic and the seasoning including the dried parsley, salt, pepper, and dried thyme to the pot. Saute with the onions for another 2-3 minutes.
- Pour the white wine into the pot to deglaze the pan and remove any stuck bits from the bottom. Then cook with the onion and garlic for another 2 minutes.
- Next, add in the mushroom broth and vegan worcestershire sauce. Stir everything together and bring the soup to a boil.
- Once boiling, reduce the heat to a simmer, add the lid, and cook the soup for another 10 minutes. While the soup is simmering, toast your slices of bread.
- Remove the soup from the heat and add the broth to 4 oven safe bowls. Top each bowl with a slice of toast and a healthy dose of vegan cheese (about 2 Tablespoons per bowl). Then, place the bowls on a baking tray and add to the oven to broil for about 5 minutes or until the cheese is begining to bubble and brown.
- Remove the tray of soup bowls from the oven, garnish with fresh thyme, and serve while hot.
Notes
- To make gluten-free: Use any toasted gluten-free bread in place of the sourdough toast. You'll also want to use a different brand of Worcestershire sauce since the one I recommended does contain wheat.
- I used my own homemade cheese, but any store-bought brand works and will save prep time. You can even use regular cheese to make this a vegetarian French onion soup.
- The soup should be stored without the bread and vegan cheese as these will get soggy if left to sit too long and are best enjoyed freshly baked into the soup. The brothy soup can be stored in a closed container for 3-4 days in the fridge and for up to 1 month in the freezer.
- I recommend letting the soup thaw in the refrigerator overnight before reheating. Then, just reheat in a microwave-safe dish or on the stovetop over medium heat until warmed throughout. You can also add the bread and cheese and broil it before serving leftovers.
- These are the porcelain french onion bowls I used for this recipe.
Nutrition
Serving: 4bowls | Calories: 269kcal | Carbohydrates: 28g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Cholesterol: 1mg | Sodium: 1516mg | Potassium: 212mg | Fiber: 3g | Sugar: 7g | Vitamin A: 449IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!