Vegan French Onion Soup
Hello & Happy Thursday!!
Out of the 100’s of recipes available on EDS today, this beauty from 2015 is STILL one I always crave, French Onion Soup! In life there are some things we organically have an affinity for. For me, even long before my plant based days..
I loved onions lol. Whether it was the flavor, the texture, or C all of the above. I loved every variety..
One of my favorite recipes that incorporates both mushrooms and onions is French Onion Soup. As you would imagine, I haven’t had it in ages as its never vegan and soup has always given me anxiety as I never feel 100% sure about what’s in it and how much unless I make it myself!
(pretty much feel that way about well, …everything lol)
But THIS soup, was everything I remember from the non vegan version, but of course a million times better and to top it of has less sodium and fat content than your classic French Onion Soup!
If you long for the classic French Onion Soup or simply need a quick and easy affordable recipe that can be made in bulk for those days when you lack the time and energy to whip up some fresh vegan eats..
You need to try this recipe!
Why this recipe rocks:
Can be made in bulk
Great for fall/winter weather
Yields 4 large bowls
25 minPrep Time
25 minCook Time
50 minTotal Time
- 1/2 cup unsalted vegan butter
- 4 yellow onions, sliced
- 2 bay leaves
- 2 fresh thyme sprigs
- Kosher salt and freshly ground black pepper
- 1 cup white wine
- 3 tbsp all-purpose flour
- 2 quarts veggie broth
- 1/2 square of No Beef Broth (optional)
- 1 baguette, sliced
- 4 Slices of Follow Your soft cheese
- Melt the vegan butter and olive oil in a large pot or pan over medium heat. Butter should sizzle and brown a bit. Add the half moon sliced onions (cut in half, then cut in half again), cook until the onions have softened 10 minutes. Add the salt, pepper, and sugar, and cook (covered) until the onions are very soft and caramelized, about 35 minutes. Onions will brown and be very soft. Continue to stir sporadically to ensure that they don't burn.
- Add the flour and continue to stir the onions for 10 minutes. Heat the broth (and cube if you have one) in a large pot. Add the caramelized onions/flour mix. Top with white wine and season with thyme and bay leaves. Simmer and reduce by about 1 cup. Remove the bay leaf.
- When you're ready to serve, set the oven to broil, ladle the soup into bowls, top the soup with a baguette slice and vegan cheese and broil until bubbly and golden brown, 3 to 5 minutes.
I've tried another variation that I feel packs more flavor: Add all the herbs in the beginning and caramelize the onions. Then add the wine before the flour and cook for 10 minutes until the onions are dry, then do the flour and then the broth!
You can also use red wine instead of white if you prefer!