Vegan French Onion Soup Recipe

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Craving a warm, comforting bowl of soup that’s full of deep flavors? This vegan French onion soup delivers that classic taste without any animal products. It’s a dish that’s perfect for chilly evenings, bringing together caramelized onions and rich broth for a delightful experience.

What makes this soup truly special is the incredible depth of flavor achieved through caramelizing the onions. As they cook down, they transform into golden, sweet morsels that form the heart of this dish. It’s a fantastic recipe to impress friends or simply enjoy a cozy night in.

The Ultimate Vegan French Onion Soup

This vegan French onion soup is a rich, hearty dish made with caramelized onions, savory vegetable broth, and topped with crusty bread and vegan cheese. It’s deeply flavorful and satisfying, perfect for a comforting meal or as a starter for dinner parties.

Ingredients

4 large onions, thinly sliced
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar (optional, for caramelization)
4 cups vegetable broth
1 cup dry white wine (or additional broth)
2 tablespoons soy sauce or tamari
1 teaspoon dried thyme
1 bay leaf
Baguette slices, toasted
Vegan cheese, grated (optional)
Fresh parsley for garnish

Instructions

Caramelize the Onions: In a large pot, heat the olive oil over medium-low heat. Add the sliced onions and salt. Cook slowly, stirring occasionally, until the onions are golden brown and caramelized (about 30-40 minutes). Add sugar if desired for extra sweetness.
Add Broth and Seasonings: Once the onions are caramelized, pour in the vegetable broth, white wine, soy sauce, thyme, and bay leaf. Bring to a simmer and cook for an additional 15-20 minutes.
Prepare the Topping: While the soup simmers, preheat the oven to 375°F (190°C). Place baguette slices on a baking sheet and toast until golden. If using vegan cheese, sprinkle some on the slices before toasting.
Serve: Remove the bay leaf from the soup. Ladle the soup into bowls, top with toasted baguette slices, and sprinkle with vegan cheese if desired. Garnish with fresh parsley and serve hot.