5.0 from 3 votes
Vegan French Onion Soup
This vegan French onion soup is super easy to make and is practically an entirely hands-off recipe! It'll give you a cozy, delicious soup that's perfect for chilly fall or winter nights and is fancy enough to be perfect for date nights!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 4 servings
Calories: 432 kcal
Course:
Soup
Cuisine:
French
Ingredients
- 2 /12 lbs yellow onion quartered and thinly sliced
- 2 tablespoon vegan butter
- 3 tablespoon flour
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon fresh or dried thyme
- 5 c vegetable broth preferably low sodium
- 8 lices french baguette
- 1 c vegan mozzarella or other vegan cheese that melts well
Instructions
- Melt vegan butter in a Dutch oven or other heavy bottomed pot over medium heat. Add sliced onion and reduce the heat to medium low.
- Cook while stirring occasionally until tender and caramelised. If the onions start to stick to the bottom of the pot, add 1-2 tablespoons of water. The onion should become rich brown with a distinctive aroma. It will take about 50 to 70 minutes.
- Whisk in flour, salt, pepper and thyme and simmer while stirring constantly for 5 minutes. Add broth and simmer with a lid on for 25 minutes. While soup is cooking, preheat the broiler.
- Place 4 ramekins into a rimmed baking sheet and divide soup among them. Top each ramekin with a few slices of baguette. Generously sprinkle with vegan cheese.
- Broil for a few minutes until the cheese melts and starts to brown.
Cup of Yum
Notes
- Use a variety of onions for flavor. To add depth of flavor to your soup, try using a combination of sweet onions, white onions, and red onions.
- Caramelize the onions slowly. Take your time to properly caramelize your onions over low heat, stirring occasionally and scraping the bottom of the pot to release all the tasty bits.
- Keep the broth simple. Do not use a strong or overbearing broth in this recipe as it will overpower the sweet caramel flavors of the onions and the umami richness of the vegan cheese.
- Storage. This veggie onion soup will keep for 2–3 days in the fridge in an airtight container.
- Reheating. Reheat it on the stovetop until it simmers, and then ladle the soup into a ramekin, top with a baguette and cheese, and broil until the cheese melts.
- Freezing. You can also freeze this soup. After the soup has cooled, distribute it among 4-quart freezer-friendly bags and freeze for up to 3 months.
Nutrition Information
Calories
432kcal
(22%)
Carbohydrates
67g
(22%)
Protein
10g
(20%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
1g
Sodium
2342mg
(98%)
Potassium
421mg
(12%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
636IU
(13%)
Vitamin C
17mg
(19%)
Calcium
144mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 432
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 67g | 22% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 2342mg | 98% |
| Potassium | 421mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 636IU | 13% |
| Vitamin C | 17mg | 19% |
| Calcium | 144mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.