Vegan French Onion Soup

Name: Vegan French Onion Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1/4 cup vegan butter (or olive oil (or a blend of both)); 4 medium(2 lbs) yellow onions (, sliced ¼-inch thick); 3/4 teaspoon granulated sugar; 4 cloves garlic (, minced); 1 teaspoon dried thyme; 3/4 cup dry red wine ((cabernet, merlot, or pinot noir)); 3 tablespoons all-purpose flour; 2 quarts low sodium vegetable broth; 1 bay leaf; 1 1/2 teaspoons sea salt (, more to taste); Fresh ground pepper (, to taste); 1 baguette (, sliced ); 1/4 cup raw cashews (, soaked if needed (*see note)); 1 1/4 cup unsweetened plant-based milk; 2 tablespoons tapioca starch; 1 tablespoon nutritional yeast; 2 teaspoons lemon juice; 1/2 teaspoon granulated garlic; 3/4 teaspoon sea salt

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This Vegan French Onion Soup is comfort food at its best! It's loaded with deeply caramelized onions, broth-soaked bread, and melty vegan cheese that's broiled until bubbly and golden.

Overhead photo of vegan french onion soup in a white crock. Topped with vegan cheese and fresh rosemary.

French Onion Soup was a childhood favorite of mine, and I was pretty bummed after going vegan that I couldn't have it anymore. Thankfully, I quickly learned how easy it was to veganize. I really enjoy recreating those food memories, and this Vegan French Onion Soup is one of my favorites.

I love making soup, especially during the cooler months. It's usually easy to make, budget-friendly, comforting, and perfect for make-ahead meals. Plus, leftovers are even better the next day!

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

Alright, back to this soup. The onions are the star of the show!

They're what create that deep, rich flavor, so don't rush the caramelization process. As the onions slowly cook, they'll become very soft and deeply golden, developing the sweet, savory flavor that makes this soup so irresistible.

Vegan French Onion Soup - No dairy needed

The homemade vegan mozzarella is soft, creamy, and stretchy, making it the perfect topping for this French onion soup. Once broiled, it gets melty and lightly golden on top without the need for dairy.

It comes together with just a handful of simple ingredients: raw cashews, tapioca starch, nutritional yeast, non-dairy milk, lemon juice, garlic powder, and salt.

The cheese is surprisingly easy to make. Just blend everything until completely smooth, then cook it on the stovetop for a few minutes until it thickens and becomes stretchy.

Spoon it generously over the toasted baguette slices, then place the soup under the broiler until the cheese is bubbly and lightly golden. It adds the perfect creamy contrast to the rich, savory broth and caramelized onions.

And if you want to keep this recipe even easier, you can use your favorite meltable vegan mozzarella instead.

A crock of vegan french onion soup topped with bread and vegan cheese.

How to make Vegan French Onion Soup

1. Caramelize the onions. Cook the onions covered for about 10 minutes, then uncover and continue cooking until most of the moisture has evaporated. Add the sugar and cook until the onions are very soft, deeply golden, and caramelized. Adjust the heat as needed to prevent burning.

2. Build the flavor. Add the garlic and thyme, then pour in the wine and scrape up the flavorful browned bits from the bottom of the pot. Once the wine has reduced, stir in the flour and cook briefly.

3. Simmer the soup. Stir in the broth, bay leaf, salt, and pepper. Bring to a simmer, then reduce the heat and gently simmer for 10-15 minutes to allow the flavors to come together.

4. Make the vegan mozzarella. Blend the cheese ingredients until completely smooth, then cook in a small saucepan, stirring frequently as it thickens, until stretchy and scoopable.

5. Assemble and broil. Ladle the soup into oven-safe crocks and top with toasted baguette slices and vegan mozzarella. Broil for a few minutes until the cheese is melted and lightly browned.

FAQs

Can I use white wine instead of red wine?

Yes. A dry white wine such as Sauvignon Blanc or Pinot Grigio works well and will give the soup a slightly lighter flavor. Avoid sweet wines, which can make an already naturally sweet onion soup too sweet.

Can I use fresh thyme instead of dried thyme?

Yes. You can use a few sprigs of fresh thyme in place of the dried thyme. Add the sprigs with the broth and bay leaf, then remove them before serving.

Can I make the soup ahead of time?

Yes. Make the soup through the simmering step, then cool and refrigerate it separately from the bread and cheese. When you're ready to serve, reheat the soup, toast the baguette slices, assemble the crocks, and broil

Can I freeze vegan French onion soup?

Yes. I would freeze just the soup, without the bread or cheese. Once cooled, transfer it to a freezer-safe container and freeze. Thaw it in the refrigerator overnight, then reheat it on the stovetop, then add freshly toasted baguette and cheese before broiling.

Can I add more umami flavor?

If you're using a mild vegetable broth and want a little more savory depth, a small amount of soy sauce or tamari can help. I'd start with 1 teaspoon, taste after the soup has simmered, and add more only if needed. Reduce the added salt accordingly.

Two crocks of vegan french onion soup on a table.

More soup recipes to enjoy

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