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EASY HOMEMADE VEGAN FRENCH ONION SOUP
4.6 from 14 votes

EASY HOMEMADE VEGAN FRENCH ONION SOUP

A French onion soup recipe that's made with a vegetable stock and vegan butter and mozzarella cheese. It has all of the flavor and none of the cholesterol that you'd find in a traditional onion soup recipe.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 8 servings
Calories: 166 kcal
Course: Main Course, Soup
Cuisine: French, Vegan

Ingredients

  • 4 tablespoon vegan butter we use Miyoko’s or Earth Balance
  • 2 tablespoon extra-virgin olive oil
  • 6 cups white onion thinly sliced
  • 3 garlic minced, cloves
  • 1 cup red wine (or 1 tbs red wine vinegar if you don't drink wine)
  • 2 tablespoon flour
  • 64 ounce vegetable stock
  • 2 bay leaf
  • 2 teaspoon thyme dried ground
  • sea salt to taste
  • black pepper to taste
  • toppings
  • French bread sliced and toasted
  • mozzarella cheese see note, vegan

Instructions

    Cup of Yum
  1. Heat the 4 tablespoon butter and 2 tablespoon olive oil in a stock pot over medium-high heat.
  2. When the butter is melted and beginning to bubble, add the onions and stir to coat in the butter and oil.
  3. Stir the onions often, and once they soften (approximately 5 minutes), reduce the temperature to medium-low heat and continue to stir until they lightly caramelize, approximately 10 to 15 minutes. They should be a light golden color.
  4. Add the 1 cup of wine or 1 tablespoon of balsamic vinegar to the onions and stir to coat. Cook for approximately 5 minutes, or until the liquid is reduced.
  5. Add the 2 tablespoon flour and stir to coat the onions. Cook for one minute.
  6. Add the garlic and cook for one more minute.
  7. Pour in the 64 oz of vegetable broth, 2 teaspoon dried thyme, 2 bay leaves, and salt and pepper to taste. Bring to a boil and then reduce the heat to a simmer for 15 minutes.
  8. Fill 6 to 8 bowls with the soup and then place one slice of toasted bread on top of the soup and sprinkle a liberal amount of the vegan mozzarella on top of the bread and broil until the cheese is melted and browned on the edges. Keep your eyes on it the ENTIRE time it’s under the broiler so it doesn’t burn.

Notes

  • NUTRITION DISCLAIMER
  • We use Violife shredded vegan mozzarella or we shred Miyoko’s vegan mozz. You can also make your own. Click HERE for the recipe. 

Nutrition Information

Serving 1cup Calories 166kcal (8%) Carbohydrates 17g (6%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 2g (10%) Sodium 959mg (40%) Potassium 218mg (5%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 760IU (15%) Vitamin C 9mg (10%) Calcium 37mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 166

% Daily Value*

Serving 1cup
Calories 166kcal 8%
Carbohydrates 17g 6%
Protein 2g 4%
Fat 8g 12%
Saturated Fat 2g 10%
Sodium 959mg 40%
Potassium 218mg 5%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 760IU 15%
Vitamin C 9mg 10%
Calcium 37mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.