There’s nothing quite like a bowl of classic French Onion Soup—the sweet, deeply caramelized onions, the rich and savory broth, and that irresistible cap of crusty, cheesy bread. I always thought this was one dish I’d have to leave behind, but this recipe proves that a spectacular, soul-warming French Onion Soup can be 100% vegan without sacrificing an ounce of its classic bistro charm. Get ready to cozy up with your new favorite soup!
Ingredients
• 2 large sweet onions, such as Vidalia or Walla Walla, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 cups vegan beef-style broth, 960 ml
• 1 tablespoon dry sherry, optional
• 1 teaspoon vegan Worcestershire sauce
• 4 thick slices French bread or baguette, toasted
• 4 ounces vegan Gruyère or mozzarella-style shreds, 1 cup or 113 g
• Additional vegan cheese for topping, optional
Instructions
1. Preheat oven to 375°F or 190°C. In a 13x9x2-inch baking pan, combine the sliced onions and minced garlic. Drizzle with 2 tablespoons of olive oil, then toss gently to coat. Sprinkle with salt and pepper.
2. Roast, uncovered, for 45 to 50 minutes, stirring occasionally, until the onions are very tender, deeply caramelized, and light brown.
3. Carefully remove the pan from the oven. Pour 1 cup of the broth into the hot pan, stirring and scraping to lift all the flavorful browned bits from the bottom.
4. Transfer the entire onion mixture to a large saucepan or Dutch oven. Add the remaining 3 cups of broth, the sherry if using, and the vegan Worcestershire sauce. Bring the soup to a boil, then reduce the heat, cover, and let it simmer for 20 minutes for the flavors to meld.
5. Preheat the broiler. Arrange the toasted bread slices on a foil-lined baking sheet. Top each slice generously with the 4 ounces of vegan cheese shreds.
6. Broil about 4 inches from the heat for 3 to 4 minutes, or until the vegan cheese is melted, bubbly, and beginning to brown. Keep a close eye on it, as broilers work quickly!
7. To serve, ladle the hot soup into oven-safe bowls. Top each bowl with a cheesy bread slice and sprinkle with additional vegan cheese if desired.
Nutritional Information
• PER SERVING (ESTIMATED): 330 cal., 15 g total fat (6 g sat. fat), 0 mg chol., 1,150 mg sodium, 38 g carb., 3 g fiber, 10 g pro. Note: Nutrition is an estimate and will vary based on the brands of vegan broth and cheese used.
Pro Tips
• for Perfect Vegan French Onion Soup
• Don’t rush the onions. Roasting until they are deeply and evenly caramelized is the most crucial step for developing the soup’s signature sweet, rich flavor base.
• Boost the broth’s umami. For an even deeper flavor, use a high-quality vegan “beef-style” broth. Alternatively, add a teaspoon of dark miso paste or a splash of soy sauce to a good vegetable broth.
• Choose a melty vegan cheese. Not all vegan cheeses are created equal! Opt for a brand known for its melting capabilities, such as a vegan mozzarella or a specialty vegan Gruyère, for the best cheesy topping.
• Use sturdy, day-old bread. A slightly stale, crusty bread like a baguette or French loaf will hold its structure better in the hot soup and prevent it from becoming instantly soggy.
FAQ
Q: What can I use if I can’t find vegan beef-style broth
A: A high-quality, rich vegetable broth is an excellent substitute. To replicate the deep, savory flavor, enhance your vegetable broth by stirring in a teaspoon of dark miso paste, a splash of soy sauce or tamari, or a bit of mushroom seasoning. This will add the umami depth characteristic of classic French onion soup.
Q: Which vegan cheese melts best for French onion soup
A: For the best results, choose a vegan cheese specifically formulated to melt well. Vegan mozzarella or provolone-style shreds are great options that provide a satisfying, gooey topping. For a more authentic flavor, look for a specialty vegan Gruyère-style cheese, which will add a delicious nutty taste.
Q: How should I store and reheat leftover soup
A: For the best texture, store the soup base separately from the cheesy bread. Keep the soup in an airtight container in the refrigerator for up to 4 days. Reheat the soup gently on the stovetop. Prepare fresh cheesy toast under the broiler just before serving to ensure the bread is crusty and the cheese is perfectly melted.
