French onion soup feels like a warm hug on a chilly day, and this vegan version delivers all the comfort without the dairy. I started making it when I craved something hearty yet plant-based, and it quickly became a favorite in my kitchen.
There’s nothing better than sweet caramelized onions paired with crusty bread to ground you during the colder months. What sets this recipe apart is its ability to capture the rich, savory depth of the classic dish without animal products. Miso paste and nutritional yeast create a bold umami flavor, while a splash of dry white wine adds elegance.
And the aroma? Pure magic—it’s like wrapping yourself in a cozy blanket of simmering onions. This soup has gained popularity for transforming a timeless comfort food into a lighter, plant-based delight. Pair it with homemade garlic croutons for a dish that’s both indulgent and simple to make.
Why I Love This Recipe (And You Will Too)
- The aroma alone is worth it. Slowly caramelizing onions fills the house with an earthy, sweet fragrance that’s irresistible. You’ll feel like a pro chef just from the smell.
- It’s comfort food without the guilt. This vegan version feels indulgent but is entirely plant-based, making it a lighter choice for cozy nights.
- It’s surprisingly easy. All you need is patience for caramelizing the onions—everything else comes together with minimal effort.
- Perfect for meal prep. It freezes beautifully, so you can make a big batch and savor it whenever the craving strikes.
- Everyone loves it. Whether you’re vegan or not, this soup gets rave reviews every time I make it for friends and family.
Vegan French Onion Soup Recipe
Equipment
- Large Baking Sheet
- Large Dutch Oven
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Large Spoon
Ingredients
- 3 lbs of yellow onions
- 1 tsp salt
- 2 cloves minced garlic
- ¼ c. cooking sherry
- 5 cups water
- 1 ½ Tbs organic Better than Bouillion veggie base
- 0.5 oz dried shiitake mushrooms optional
- 3-4 sprigs fresh Thyme 5g or ¾ tsp
- 2 Tbs low-sodium soy sauce or tamari
- 1 French baguette
- vegan cheese
Instructions
- Slice onions in half from root to tip, remove the skins, then thinly slice from root to tip and add to a large Dutch oven.
- Add ¼ cup of water and sauté on medium heat for 30-45 minutes, stirring often and adding water as needed.
- Cut the baguette into ¾” slices and toast in a toaster or a 350°F oven until browned.
- Prepare the broth by bringing 5 cups of water to a boil, adding dried mushrooms and veggie base, stirring well, then removing from heat.
- Once rehydrated, remove the mushrooms, dice them, and add back to the broth.
- Stir minced garlic into the onions once they’ve browned.
- Deglaze the pan with sherry, scraping up any browned bits from the bottom.
- Add the broth, thyme bundle, and soy sauce; simmer for another 15-20 minutes. Ladle into crocks, top with toasted baguette and vegan cheese, then broil until melted. Serve hot.
