Vegan French Onion Soup
User Reviews
5
Vegan French Onion Soup
Description
This Vegan French Onion Soup begins by caramelizing thinly sliced yellow onions with vegan butter, salt, sugar, dried thyme, and bay leaves, developing a deeply sweet and savory base. The caramelization is done either in an Instant Pot insert pan using a pressure cooking method or on the stovetop with careful heat control and deglazing to achieve thorough browning.
After caramelizing, broth is added along with flour and vegan Worcestershire sauce or red wine to create the soup's body. The mixture simmers to meld flavors and slightly thicken. The soup is typically served with slices of toasted sourdough bread topped with vegan mozzarella and fresh herbs, mimicking the traditional gratinée topping of the classic French dish.
The preparation offers a flavorful, dairy-free alternative suitable for those seeking vegan options. The caramelized onions provide a rich, sweet complexity, while the broth and seasoning develop a satisfying savory depth. Serving with toasted bread and vegan cheese adds texture and a creamy finish.
Notes mention flexibility in ingredients for soy-free or nut-free diets by substituting wine for Worcestershire sauce or using different vegan cheese. The recipe can be doubled in the Instant Pot using a larger pan to ensure proper caramelization without excess liquid.
Ingredients
- 1 onion thinly sliced, or 2 medium, large, yellow
- 2 cloves garlic thinly sliced
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon thyme dried
- 2 bay leaf
- 1/4 teaspoon black pepper
- 1 tablespoon vegan butter melted
- 1.5 teaspoon balsamic vinegar or use 1 tablespoon wine
To add later:
- 3 cups broth
- 2 teaspoons flour
- 2 teaspoons vegan Worcestershire sauce or 2-3 tablespoons of red wine
- 1/4 teaspoon salt if your broth isn’t salty enough
Sides
- lices sourdough bread
- vegan mozzarella as needed
- herbs as needed
Instructions
- Make the caramelized onions in Instant pot- see recipe notes for stove top instructions. Add 3.5 cups(for 6 qt) to 4 cups(for 8 qt) of water to your inner pot. Add the yellow onion to a large flat inset pan (steel, see pictures). Use a size so that the onion isn’t more than 2-3 layers thick otherwise the onions won’t caramelize well.
- Add the rest of the ingredients and toss to coat the onions really well. If some onions are still dry add a teaspoon more vegan melted butter or oil. Close the inner pan with either foil or the lid that comes with it.
- Then use a long handle trivet and lower it into the inner pot. The water should touch the bottom of the pan. This will ensure better heat transfer. Close the instant pot lid and pressure cook on bean mode (preferred) or pressure cook mode for 1 hour.
- Let the pressure release naturally for 10 minutes then quick release. Open the lid and check on the onions. They should be cooked and somewhat caramelized( for more caramelization, pressure cook another 10 mins or sauté for a few mins on a skillet). Remove the pan and the trivet and empty the instant pot.
- Mix the flour into 1/2 cup of the broth and then add it to the instant pot. Add rest of the broth and the rest of the ingredients as well as the caramelized onions.(you can also use saucepan for the soup at this point)
- Start saute mode and bring to a good boil. Taste and adjust salt and flavor and continue to cook for at least 5-8 minutes to slightly thicken the sauce and for the flavors to meld. Switch off saute mode.
- You can serve the soup with some garlic bread on the side or make some cheesy sourdough or baguette. Or make individual bowls with the slices if you are serving the soup immediately.For individual bowls: add the soup to oven-proof soup bowls or dishes and then place the sourdough bread (toast it lightly if you like) on top of the soup, top the bread with some vegan mozzarella. Broil it for 3-5 minutes or until the mozzarella is melty and slightly browned. Serve immediately.Only do this if you are planning to serve the soup immediately because the bread will get soggy if it sits too long in the soups.
- To serve with cheese topped sourdough on the side, Place the sliced sourdough or baguette in a baking dish, brush some oil or melted vegan butter on it, top it with some vegan mozzarella cheese and herbs such as thyme or oregano, and then broil it for 3-4 minutes or until the mozzarella is melty and slightly browned. Then serve them on the side with the French onion soup.
- Store the soup without the bread refrigerated in a closed container for upto 3 days. Reheat in a saucepan and serve with sides of choice
Notes
- Calorie counts do not include bread or vegan cheese toppings.
- For soy-free versions, replace vegan Worcestershire sauce with wine; for nut-free, choose vegan cheese accordingly.
- Caramelize onions on the stovetop by cooking over medium heat for 14-16 minutes, stirring occasionally, deglazing with broth as needed to prevent burning.
- Doubling the recipe in the Instant Pot requires a larger insert pan to avoid excess moisture and allow caramelization.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 456mg | 19% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 19mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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