Vegan French Onion Soup Recipe
This Vegan French Onion Soup is a flavorful, plant-based twist on the classic dish, made with caramelized onions, savory vegetable broth, and a splash of white wine. Topped with crispy, dairy-free croutons and melted vegan cheese, it’s a comforting and hearty bowl of goodness, perfect for any occasion.
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Calories: 245kcal
Servings: 2
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.
Nutrition
Calories: 245kcal | Carbohydrates: 39g | Protein: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 770mg | Potassium: 385mg | Fiber: 4g | Sugar: 9g | Vitamin A: 55IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 2mg