Vegan French Onion Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
392 kcal
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Course
Main Course, Soup
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Cuisine
French, Vegetarian, Vegan
Vegan French Onion Soup
Description
Vegan French Onion Soup transforms thinly sliced yellow onions slowly caramelized in olive oil into a deeply flavorful base enhanced by garlic, bay leaves, and thyme. White wine adds depth, while vegetable broth creates a savory, clear soup. Balsamic vinegar introduces subtle acidity that cuts through the richness. The soup is ladled into ovenproof dishes and topped with a slice of baguette and vegan mozzarella shreds, then baked briefly until the cheese melts and the bread crisps slightly. This layering adds a toasty crunch and creamy topping that complement the tender, savory soup.
This soup suits cozy dinners and can be served as a starter or light main. The vegan cheese offers a melt and flavor reminiscent of traditional versions, making it accessible for plant-based diets. Its slow-cooked sweetness and layered textures invite no rush, ideal for a comforting meal.
The recipe advises preheating the oven and includes a short baking step primarily to melt the vegan cheese and toast the bread topping. Ingredients like fresh thyme and bay leaves contribute aroma. Overall, it balances sweetness, tanginess, and umami without animal products, using simple ingredients to achieve layered flavors.
Ingredients
- 2 tbsp olive oil
- 4 onion thinly sliced, yellow
- 3 cloves garlic minced
- 2 bay leaf
- 2 thyme sprigs
- 1½ cups white wine such as Chardonnay
- 6 cups vegetable broth
- ¼ cup balsamic vinegar
- salt to taste
- black pepper to taste
- 4 lices baguette
- 1 cup vegan mozzarella cheese shreds
Instructions
- Preheat the oven to 350°F (175°C, or gas mark 4).
- Heat the olive oil in a large stockpot over medium-low heat. Add the onions and cook slowly for 15 to 20 minutes, stirring often, until they are lightly caramelized. Add the garlic, bay leaves and thyme. Cook for 1 minute. Add the white wine and cook for 5 to 7 minutes, until slightly reduced. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes.
- Add the balsamic vinegar and stir. Remove the bay leaves. Add salt and pepper, to taste.
- Spoon the soup into four ovenproof serving dishes. Top each bowl with a slice of baguette, and sprinkle with ¼ cup (30 g) of the vegan cheese shreds. Place the bowls in the oven for 3 to 5 minutes, until the vegan cheese is melted and the baguette is slightly toasted.
Notes
- The vegan basil butter can be prepared ahead and stored in the refrigerator for up to 3 to 4 days if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Sodium | 1899mg | 79% |
| Potassium | 287mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 775IU | 16% |
| Vitamin C | 10mg | 11% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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