RecipesSoups and Salads

Vegan French Onion Soup

posted by Melissa Huggins December 7, 2015 20 Comments
Get ready to cry some happy tears, because you have found a VEGAN French Onion Soup. This soup is rich, savory & downright scrumptious. It's calls for very simple ingredients and just a little love. This bistro-style classic can be yours in no time.

Get ready to cry some happy tears, because you have found a Vegan French Onion SoupThis bistro-style classic is rich, savory & downright scrumptious. It’s calls for very simple ingredients & just a little love.

Get ready to cry some happy tears, because you have found a VEGAN French Onion Soup. This soup is rich, savory & downright scrumptious. It's calls for very simple ingredients and just a little love. This bistro-style classic can be yours in no time. French Onion Soup was definitely a childhood favorite. I loved that savory aromatic soup, with bubbly gooey cheese, over broth infused bread. I really enjoy turning my past food memories into reality and this Vegan French Onion Soup lets me reminisce of the past, while nourishing my body, mind & soul. Wow, that’s deep! (who needs chicken soup!)

O.k, so let’s talk soup:

I love making soup, especially in the cooler months. They are easy to make, inexpensive, warm, comforting and great for make-ahead meals. They freeze really well, and make great left-overs, too.

This Creamy Potato Leek Soup is another family favorite, along with my Butternut Squash & Sweet Potato Soup. They are both hearty, savory & satisfying!

The onions are the star of this show!

They will create a deep, rich & flavorful soup. So, give them thyme and let them do their thing. Just relax and have a glass of that red wine and watch the magic happen. They will reach a deep golden brown color as they caramelize and they will give off a heavenly, sweet aroma in your kitchen. They will shine!

Get ready to cry some happy tears, because you have found a VEGAN French Onion Soup. This soup is rich, savory & downright scrumptious. It's calls for very simple ingredients and just a little love. This bistro-style classic can be yours in no time.
No dairy needed

Check out that soft, gooey & stretchy cheese. Doesn’t it look delicious? You can have all that deliciousness without a drop of dairy. Can you believe it?

You’ll just need some raw cashews, tapioca starch, nutritional yeast, plant-based milk, lemon, salt and a blender. These healthy ingredients will make the most delicious mozzarella-like cheese ever.

This fabulous stretchy vegan cheese adds the perfect creamy texture to your savory soup. Just toast a baguette slice, drop it into the soup and cover with this gooey goodness. You won’t be missing a thing, I promise.

Get ready to cry some happy tears, because you have found a VEGAN French Onion Soup. This soup is rich, savory & downright scrumptious. It's calls for very simple ingredients and just a little love. This bistro-style classic can be yours in no time. So,  let’s try this homemade batch of loveliness. You will be happy that you did!

Enjoy!

Get ready to cry some happy tears, because you have found a VEGAN French Onion Soup. This soup is rich, savory & downright scrumptious. It's calls for very simple ingredients and just a little love. This bistro-style classic can be yours in no time.I’d love to hear from you

If you make this Vegan French Onion Soup, I’d love to get your feedback. You can leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

5 from 1 vote
Get ready to cry some happy tears, because you have found a VEGAN French Onion Soup. This soup is rich, savory & downright scrumptious. It's calls for very simple ingredients and just a little love. This bistro-style classic can be yours in no time.
Print
Vegan French Onion Soup
Prep Time
15 mins
Cook Time
1 hrs
Total Time
1 hrs 15 mins
 
Get ready to cry some happy tears, because you have found a Vegan French Onion Soup. This soup is rich, savory & downright scrumptious. It's calls for very simple ingredients and just a little love. This bistro-style classic can be yours in no time.
Course: Soup
Recipe Type: French, Vegan
Servings: 6
Calories: 323 kcal
Author: Melissa | Vegan Huggs
Ingredients
Soup
  • 3 tablespoons coconut oil (or your preferred cooking oil)
  • 4 medium yellow onions , sliced
  • 2 cloves of garlic , minced
  • 1/2 teaspoon sugar
  • 1 teaspoon Himalayan salt (or preferred salt), more to taste
  • Fresh ground pepper , to taste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 3/4 cup red wine
  • 3 tablespoons all-purpose flour
  • 2 quarts vegetable broth , low sodium
  • 2 teaspoons lemon juice
  • 1 baguette , sliced and toasted
Cashew "Mozzarella" Cheese
Instructions
  1. In a large pot, heat the coconut oil over medium heat. Add the onions, garlic, thyme, bay leaves, sugar, salt and pepper. Sauté until the onions are very tender & caramelized, about 40-50 minutes. Stir often to avoid the onions sticking to the pot. If they start to stick, you can add a few splashes of oil and turn heat a little lower. Keep pot uncovered
  2. Now, add the red wine and bring to a boil, reduce heat and simmer on low for about 10-15 minutes, or until the wine has evaporated.
  3. Remove the bay leaves and stir the flour into the onions. Turn the heat down to medium-low and cook for another 2-3 minutes. Stir often so the flour doesn't burn.
  4. Add the vegetable broth and lemon juice. Simmer for for 10-15 minutes. Taste the soup to see if it needs anymore salt or pepper and add if needed.
  5. Now's a good time to prepare the "mozzarella" cheese. Drain cashews and discard water. Place all ingredients into a blender. Blend until smooth, about 1-2 minutes. Pour mixture into a small pot and place over medium heat. Stir often, so it doesn’t stick or burn. Scrape the sides and bottom, as needed. The cheese will start to thicken up. Place heat on medium-low. When it becomes stretchy and thick, remove from heat. This whole process should take about five minutes.

  6. Heat the broiler to high. Carefully ladle the soup into oven-safe crocks or bowls. (small Pyrex bowls work great) Fill half way, and place 2 slices of toasted baguette into each bowl. Now, add more soup, pouring directly over bread. Make sure not to overfill the bowls. You don't want it to spill over and get burned. Now top each baguette slice, with a big scoop of cheese and place the bowls in the oven. I placed a big piece of parchment paper under the bowls. Sometimes the cheese melts over, so it avoids mess in your oven.
  7. Broil for 2-3 minutes to slightly brown and melt the cheese. Be careful not to burn the cheese.
Recipe Notes

*Top with some fresh green onions or fresh thyme. 

 

*Not all wine is vegan and may contain egg whites. However, there are many that are vegan. Here is a vegan wine directory.

 

*If you don't have or like coconut oil, you can sub with vegan butter. Just add 1 additional tablespoon of butter. Add a splash of cooking oil to keep butter from burning.

 

*Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along. Another option, is to blend low sodium and regular broth together.

 

*Leftover cheese can be stored in the fridge for 3-5 days. Just reheat to make it soft and stretchy again. You can add a splash of milk, if it's too thick. If you would like to skip the "cheese" step, you can use stretchy store-bought vegan cheese. Daiya and Follow Your Heart make delicious vegan cheese. Just slice and place on top of soup. Broil for 2-3 minutes to melt.

 

*Cheese adapted from Vedged Out. You can find more delicious recipes on their page.

 

 

Nutrition Facts
Vegan French Onion Soup
Amount Per Serving (1 Bowl)
Calories 323 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Sodium 577mg 24%
Potassium 397mg 11%
Total Carbohydrates 35g 12%
Dietary Fiber 1g 4%
Sugars 1g
Protein 11g 22%
Vitamin C 0.8%
Calcium 11.5%
Iron 15.7%
* Percent Daily Values are based on a 2000 calorie diet.

 *If you’d like to Pin for later 🙂

Get ready to cry some happy tears, because you have found a Vegan French Onion Soup. This bistro-style classic is rich, savory & downright scrumptious. It's calls for very simple ingredients & just a little love.

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20 Comments

Agnes July 12, 2016 at 12:26 pm

Thank you for the awesome recipes. I just found your site and love it.

Reply
mhuggs July 15, 2016 at 2:39 pm

Hi Agnes, You’re welcome! Thank you for visiting my site. I’m so happy you like the recipes. 🙂

Reply
Mel | avirtualvegan.com September 7, 2016 at 9:22 pm

I used to love French Onion Soup in my pre vegan days. Its one of those frustrating recipes that sounds like it would be vegan without the cheese but is often made using beef stock. I love that you’ve veganized it and that cheese looks awesome :O)

Reply
mhuggs September 9, 2016 at 10:47 pm

Thank you, Melanie. I used to love it in my pre-vegan days, too. So nice to enjoy it today without harming anyone.

Reply
pragati September 8, 2016 at 2:59 am

This soup is a special treat. I have never tried it with flour or wine. Definitely something that’s gonna be bubbling on my stove soon :).

Reply
mhuggs September 9, 2016 at 10:42 pm

Thank you so much. The wine really kicks up the flavor. You can use red or white 🙂

Reply
Anjali @ Vegetarian Gastronomy September 12, 2016 at 8:00 pm

Oh wow! Love french onion soup! This version with the home-made vegan moz sounds awesome!

Reply
mhuggs September 13, 2016 at 11:25 am

Thank you. It’s a big-time favorite around here, especially with the cooler weather on its way. 🙂

Reply
Chrissy September 25, 2016 at 5:50 pm

I used mushroom broth! Yum!

Reply
mhuggs September 26, 2016 at 9:17 am

Hi Chrissy, wow, that sounds good with mushroom broth. I’ll have to try it that way next time. Thank you for making it and for commenting. It’s always nice to hear. 🙂

Reply
milli October 8, 2016 at 7:05 am

We just had this delicious soup for lunch. We really liked it, it is nice and creamy and flavorful, a really special treat for fall time.
Thanks for the recipe, I will make this again!

Reply
mhuggs October 9, 2016 at 12:21 pm

Thank you so much for making it and commenting. It’s always nice to hear what other people think. I’m glad you loved it as much as I do 🙂

Reply
Cara H. October 28, 2016 at 2:25 pm

Craving French onion soup and found this recipe, it came out so perfectly and the instructions were super user friendly for someone who had never made this soup before. I am a vegan with a gluten intolerence and I substituted Bob’s Red Mill All Purpose Baking Flour and it came out perfectly! Thank you!

Reply
mhuggs October 31, 2016 at 12:20 pm

Hi Cara, thank you so much for your feedback. I’m so happy you like this soup. It’s good to know that the GF Bob’s Red Mill worked well in it. I will give it a go next time I make it. Have a great day! 🙂

Reply
Oriane November 25, 2016 at 2:43 am

Being french and vegan is not easy, trust me haha but I am so happy I have found your recipe!
One question though, I live in Dubai and we can’t buy alcohol here, what would you suggest to replace the wine..? Thank you for your help and congratulations, your website is awesome 🙂

Reply
mhuggs November 25, 2016 at 4:16 pm

Hi Oriane, I could only imagine. 😉 I’m glad you found my site, too. Welcome! I haven’t used anything other than wine, but I have read that some people will use red grape juice (unsweetened). I probably wouldn’t use the whole 3/4 cup, but I would do half that & half vegetable broth. I looked online and some people have suggested a tablespoon of balsamic vinegar, but I haven’t tried it. Good luck to you. I’d love to know how it turns out. Thank you for stopping by 🙂

Reply
Steve April 8, 2017 at 4:07 pm

Just made a batch. We both ate two bowls. Omg. Only change was I put the “mozzarella” in my silicon muffin dishes to set a bit more. Thank you for helping me find my latest replacement!!

Reply
Melissa Huggins April 22, 2017 at 8:09 pm

Hi Steve, oh wow, I just found this in my spam folder. I’m sorry for the late reply. Thank you for making this soup. I’ve actually been craving it all day. Soups on tomorrow! Have a great weekend! 🙂

Reply
Daniela June 1, 2017 at 5:06 pm

Grandpa said it tasted just like the best onion soup he’d had at the bank of the Seine in his youth (ehem, ultimate compliment). Subbed the vegan mozzarella for camembert for my non-vegan familiars though.
Also, my alcoholic self couldn’t help but pour a bit more wine with the broth.
Great recipe!!!

Reply
Melissa Huggins June 1, 2017 at 8:01 pm

Hi Daniela, wow, tell your Grandpa that I said, thank you!!!! That is such a nice compliment. I’m really happy you all loved the soup. I’m all about adding more wine too. It’s what makes cooking fun 😉

Reply

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