Vegan French Onion Soup

Warm, comforting, and entirely plant-based, this Vegan French Onion Soup is a rich and savory twist on the classic French favorite. Featuring perfectly caramelized yellow onions, a splash of dry white wine for depth, and robust vegetable broth infused with thyme and bay leaf, this recipe delivers all the umami-laden satisfaction without any animal products. Topped with a toasted slice of baguette and melty vegan cheese, each bowl is broiled to golden perfection for that signature bubbly crust. Ready in just over an hour, this dairy-free and egg-free soup is perfect for cozy dinners or impressing guests with a gourmet flair. Whether you're a longtime vegan or simply looking to try a plant-based take on a beloved classic, this recipe will become a staple in your recipe rotation.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:65 mins

Total Time:80 mins

Servings: 4

Ingredients

• 6 large Yellow onions
• 3 tablespoons Olive oil
• 3 cloves Garlic cloves
• 0.5 cups Dry white wine (optional)
• 6 cups Vegetable broth
• 1.5 tablespoons Vegan Worcestershire sauce
• 1 teaspoon Thyme (fresh leaves or dried)
• 1 leaf Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 4 slices Baguette (or crusty bread)
• 0.5 cups Vegan shredded cheese

Directions

Step 1

Peel and thinly slice the yellow onions into half-moon shapes.

Step 2

Heat olive oil in a large pot or Dutch oven over medium heat.

Step 3

Add the sliced onions and cook, stirring occasionally, for about 40 minutes, allowing them to caramelize. Stir more frequently toward the end to avoid burning.

Step 4

Mince the garlic cloves and add them to the pot. Cook for 1-2 minutes, until fragrant.

Step 5

Deglaze the pot with the dry white wine (optional). Stir well to scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes, or until the wine reduces slightly.

Step 6

Add the vegetable broth, vegan Worcestershire sauce, thyme, and bay leaf to the pot. Stir well to combine.

Step 7

Bring the soup to a simmer and cook uncovered for 20-25 minutes, allowing the flavors to meld together. Add salt and black pepper to taste.

Step 8

While the soup simmers, preheat your oven to 400°F (200°C).

Step 9

Place the baguette slices on a parchment-lined baking sheet and toast them in the oven for about 5-7 minutes, until lightly crisp.

Step 10

Ladle the soup into oven-safe bowls and place a toasted baguette slice on top of each bowl.

Step 11

Sprinkle vegan shredded cheese generously over the bread slices.

Step 12

Place the bowls on a baking sheet and broil in the oven on high for 2-3 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning.

Step 13

Carefully remove the bowls from the oven and serve the soup hot, garnished with additional thyme if desired.

Nutrition Facts

Serving size	(2760.0g)

Amount per serving	% Daily Value*
Calories	2105.3

Total Fat 66.1g	0%
Saturated Fat 17.5g	0%
Polyunsaturated Fat 8.3g
Cholesterol 0mg	0%
Sodium 7414.5mg	0%
Total Carbohydrate 311.6g	0%
Dietary Fiber 40.6g	0%
Total Sugars 66.5g
Protein 53.7g	0%

Vitamin D 0IU	0%
Calcium 457.2mg	0%
Iron 14.6mg	0%
Potassium 4295.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.9%

Protein: 10.4%

Carbs: 60.6%