There’s something deeply soothing about a bowl of steaming Vegan French Onion Soup, its glossy surface shimmering under the kitchen light. I’ve whisked my way through three rounds of testing to perfect the golden-brown onion ribbons and that gentle sizzling aroma that fills the air. In every batch, I uncovered little tweaks—like adding a splash of tamari for depth—that make this humble soup truly sing.
Why You’ll Love Vegan French Onion Soup
- Rich, caramelized onions lend an irresistibly silky texture
- Umami boost from tamari and balsamic vinegar layers flavor
- Broiled vegan cheese creates that nostalgic bubbly crust
- Rooted in classic French bistro tradition, now fully plant-based
A Little Background
On a chilly November evening, I dove into my first trial of this Vegan French Onion Soup recipe. By trial two, I realized even heat control was key—medium-low gave me golden edges without burning. The third go revealed that stirring every 5 minutes kept the onions’ ribbons intact. It’s a recipe that rewards patience.
Key Ingredients for Vegan French Onion Soup
- Olive oil (4 Tbsp): Fat for smooth caramelization
- Yellow onions (6 large): Sweetness and body; slice uniformly
- Brown sugar (1 Tbsp): Quickens caramelizing without scorching
- Vegetable broth (6 cups): Rich base; homemade or low-sodium store-bought
- Vegan cheese (1½ cups): Mozzarella-style for that gooey finish
How to Make Vegan French Onion Soup
- Heat 4 Tbsp olive oil in a large pot over medium-low. Add onions, 1 Tbsp brown sugar, 1 tsp salt, and ¼ tsp pepper. Stir every 5 minutes until onions turn deep golden, about 40–45 minutes.
- Add 2 minced garlic cloves and cook 1 minute until fragrant, the pot releasing a nutty toasted scent.
- Stir in 1 Tbsp tamari and 2 Tbsp balsamic vinegar. Let it bubble gently for 2 minutes to deglaze the pan.
- Pour in 6 cups vegetable broth, add 2 bay leaves and 2 thyme sprigs. Bring to a simmer, then reduce heat and cook 15 minutes, flavors melding.
- While soup simmers, preheat the broiler. Remove bay leaves and thyme stems from the pot.
- Ladle soup into oven-safe bowls. Float baguette slices on top and sprinkle 1½ cups vegan cheese evenly.
- Broil 3–5 minutes until cheese bubbles and edges turn lightly browned. Listen for that satisfying crackling start as it cools.
Pro Tips & Troubleshooting
- Personal Testing Note (Technique): I found a heat diffuser helped maintain even color without hotspots.
- If onions stick or brown too fast, lower heat and add a splash of broth to loosen fond.
- Swap thyme for rosemary or add a splash of white wine for a seasonal twist.
- Doubling? Use two pots to keep onion layers shallow for even caramelization.
Storage & Make-Ahead Guide
Let soup cool to room temp within 2 hours, then refrigerate in airtight containers up to 4 days. For longer storage, freeze up to 3 months—defrost overnight in the fridge. Reheat on stovetop over medium until steaming (165°F internal). Always discard if left out over 2 hours for food safety.
Serving Suggestions
Pair with a crisp green salad drizzled in Dijon-lemon vinaigrette or crusty sourdough for dipping. For a heartier brunch, serve alongside roasted mushrooms or herbed polenta cakes.
Frequently Asked Questions
- How long should I caramelize the onions? Aim for 40–45 minutes on medium-low, stirring every 5 minutes for even color.
- Can I make this soup gluten-free? Yes—use gluten-free baguette or omit the bread topping and serve with gluten-free crackers.
- What’s a good vegan cheese substitute? Cashew-based cheeses melt beautifully; look for shreds labeled “mozzarella-style.”
- Do I need to peel all the thyme and bay leaves before serving? Remove sprigs and leaves after simmering to avoid bitter bites.
- Can I skip the tamari? You can, but it adds a savory depth. Use soy sauce or coconut aminos as alternatives.
- How do I reheat leftovers without soggy bread? Reheat soup alone on the stove, then top with fresh baguette and cheese under the broiler.
Final Thoughts
This bowl of Vegan French Onion Soup has become my go-to comfort when evenings turn crisp. My favorite way? With extra thyme sprinkles and a drizzle of balsamic just before serving. I can’t wait to hear how yours turns out—please share your caramelization wins and pizza-oven broiler hacks below!
More Recipes You’ll Love
- Pressure Cooker Vegetable Soup – a light, garden-fresh broth that balances the rich onion flavors
- Instant Pot Lentil Soup – hearty, protein-packed and earthy, it’s a perfect vegan companion
- Slow Cooker Minestrone Soup – vibrant veggies and beans bring a colorful contrast to your bowl
Vegan French Onion Soup
Ingredients
Onions & Aromatics
- 4 Tbsp olive oil
- 6 large yellow onions thinly sliced
- 2 cloves garlic minced
Liquids & Seasonings
- 1 tsp salt
- 1 tsp sugar
- 0.5 cup dry white wine
- 6 cups vegetable broth
- 2 Tbsp tamari
- 2 Tbsp balsamic vinegar
Toppings
- 4 slices French bread
- 1.5 cups vegan cheese shreds
Instructions
Cooking Soup
- Heat olive oil in a large pot over medium-low heat. Add onions, salt, and sugar. Stir every 5 minutes until onions turn deep golden, about 40 minutes.
- Add minced garlic and cook 1 minute until fragrant.
- Pour in dry white wine and simmer 2 minutes, scraping up any browned bits.
- Stir in vegetable broth, tamari, and balsamic vinegar. Bring to a simmer, then reduce heat and cook 15 minutes.
Broiling
- Preheat the broiler.
- Ladle soup into oven-safe bowls. Top each with a slice of French bread and sprinkle vegan cheese over the top.
- Broil 3–5 minutes until cheese is melted and lightly browned.