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Vegan French Onion Soup with Baguette and Melted Cheese Recipe

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4.3 from 8 reviews

  • Author: Leila
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This Vegan French Onion Soup offers a rich and comforting take on the classic French onion soup, using caramelized onions, fresh herbs, dry white wine, and savory vegetable broth. Topped with toasted baguette slices and melted vegan cheese, it is a perfect hearty, plant-based meal ideal for cozy dinners.

Ingredients

Soup Base

  • 1/4 cup vegan butter or olive oil (e.g., Miyoko’s Butter)
  • 4 white onions (about 2 lbs)
  • 3–4 sprigs fresh thyme (or 1 1/2 teaspoons dried thyme)
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1 tablespoon flour (or arrowroot powder)
  • 3/4 cup dry white wine (can substitute with dry red wine for fuller flavor)
  • 6 cups low-sodium vegetable broth
  • 1/2 teaspoon fresh cracked black or white pepper

Toppings

  • 1 baguette, sliced
  • Vegan cheese (e.g., Miyoko’s Mozzarella)

Instructions

  1. Prep the onions: Cut the onions lengthwise, place cut sides down and trim the ends. Peel off the outer skin and first thin layer. Stand onion on an end and slice lengthwise into thin strips to yield about 2 lbs or 8–9 cups of sliced onions.
  2. Caramelize the onions: Heat vegan butter or olive oil in at least a 4-quart pan over medium heat. Add onions, thyme sprigs, bay leaves, and salt. Cook, stirring frequently, for about 45 minutes to 1 hour until onions are softened and deep golden brown.
  3. Add the flour: Sprinkle the flour over the caramelized onions and stir well until fully incorporated with no white streaks. Cook for about 1 minute to eliminate raw flour taste.
  4. Add the wine: Pour in the white wine and continue cooking, stirring occasionally, for 10 minutes until the wine is reduced and mostly evaporated.
  5. Add the vegetable broth: Add vegetable broth and freshly cracked pepper. Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes to develop flavor. Adjust seasoning as needed.
  6. Assemble soup bowls: Ladle soup into individual oven-safe bowls. Top each with 1–2 slices of baguette, a layer of vegan cheese, and a sprig of thyme for garnish. Place bowls on a rimmed baking sheet.
  7. Bake or broil: Preheat oven to 350°F (175°C) and bake for about 20 minutes until cheese is melted and bread edges are crispy. Alternatively, broil 5–6 inches from heat for 5–7 minutes until cheese bubbles and browns slightly.
  8. Serve: Serve soup immediately while warm. Alternatively, serve soup as is with toasted baguette slices topped with vegan cheese on the side for dipping.
  9. Store: Store leftover soup without toppings in an airtight container in the refrigerator for 5–6 days. For longer storage, freeze for 2–3 months. Thaw in the refrigerator before reheating.

Notes

  • Use dry white wine or substitute with dry red wine for a deeper flavor.
  • Arrowroot powder can replace flour for a gluten-free option.
  • Make sure to use vegan cheese to keep the recipe fully plant-based.
  • Caramelizing onions low and slow is key to developing rich flavor; don't rush this step.
  • To reheat leftovers, warm gently on stovetop or microwave before adding toasted bread and cheese.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Soup
  • Method: Baking
  • Cuisine: French

Find it online: https://recipesbyleila.com/vegan-french-onion-soup-with-baguette-and-melted-cheese-recipe/