Name: Vegan French Onion Soup Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4-6
Cuisine: French
Ingredients: 2 tablespoons Vegan Butter; 2 tablespoons Extra Virgin Olive Oil; ½ teaspoon Brown Sugar; 3 large Yellow Onion - sliced; 2 Red Onion - sliced; 3 cloves Garlic - minced; 1 teaspoon Thyme - dried; 150 ml Red Wine; 2 tablespoons Arrowroot Starch; 2 liters Vegetable Broth; 2 Bay leaves; Soy Sauce To taste; Black Pepper To taste; Baguette - sliced thick and toasted; 250 ml Water; 2 tablespoons Malt Vinegar; 2 tablespoons Tahini; 2 tablespoons Nutritional Yeast; 2 tablespoons Rolled Oats; 4 teaspoons Arrowroot Starch; 2 teaspoons Onion Powder; 1 teaspoon Garlic Powder; ¼ teaspoon Salt

Front shot of Vegan French onion soup with toasted bread on side

French Onion Soup is known for its sweet onion flavor balanced by a light beefy broth topped with a toasted piece of bread and melted cheese. However, if you live a vegan or vegetarian lifestyle, you may be wondering how you can enjoy this delicious soup? We are here to help with our recipe for Vegan French Onion Soup. This Vegan version of the original has the same light savory broth with sweet onion flavors minus the beef. We have even included a gooey melted Vegan Gruyère cheese topping toasted bread. So please enjoy our recipe for Vegan French Onion Soup, a perfect savory soup to warm you up on a cold day.

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Baking Sheet

Blender

Chef's Knife

Cutting Board

Glass Measuring Cups

Medium Heavy Bottom Pot

Small Heavy Bottom Pot

Soup Ladle

Stainless Steel Measuring Spoons

Whisk

Author: Rachael Ottier Hart

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Time & Serves

Prep Time

20 mins

Cook Time

60 mins

Total Time

80 mins

Serves

4-6

Ingredients

Soup

2 tablespoons Vegan Butter
2 tablespoons Extra Virgin Olive Oil
½ teaspoon Brown Sugar
3 large Yellow Onion - sliced
2 Red Onion - sliced
3 cloves Garlic - minced
1 teaspoon Thyme - dried
150 ml Red Wine
2 tablespoons Arrowroot Starch
2 liters Vegetable Broth
2 Bay leaves
Soy Sauce To taste
Black Pepper To taste
Baguette - sliced thick and toasted

Vegan Gruyere Cheese

250 ml Water
2 tablespoons Malt Vinegar
2 tablespoons Tahini
2 tablespoons Nutritional Yeast
2 tablespoons Rolled Oats
4 teaspoons Arrowroot Starch
2 teaspoons Onion Powder
1 teaspoon Garlic Powder
¼ teaspoon Salt

Instructions

Soup

Place a heavy bottom pan or stockpot on medium heat and add the butter and olive oil.

When the oil is hot, add the onions and sauté until they are cooked down for 45 minutes or wholly caramelized, stirring periodically with a wooden spoon.

Stir in the garlic and thyme, cook for 1 minute, then add the wine and let simmer for 10 minutes or until all the wine has been absorbed.

Pour a small amount of the vegetable broth into a cup and set aside for the vegan Gruyère cheese, then add the rest to the pot along with the bay leaves and simmer for 10 minutes.

After 10 minutes, mix the arrowroot starch with the cup of vegetable broth until fully dissolved, then stir into the pot and simmer for another 10 minutes.

Vegan Gruyere Cheese

Make the cheese while the soup is simmering for the last 10-20 minutes.

Add all the ingredients to a high powered blender and process until smooth and creamy.

Pour the mixture into a sauce pan and place it on a medium heat stirring constantly with a whisk as the mixture starts to thicken.

Once the mixture pulls away from the sides and becomes a gelatinous paste, remove it from the heat and cool.

Assembling the Soup

After simmering for 20 minutes, season to taste with soy sauce and black pepper.

Preheat the broiler and place 4-6 oven-safe bowls on a baking sheet or tray with parchment paper.

Fill each bowl ¾ the way with the onion broth, then place one slice of toasted baguette on each and ladle the remaining soup over the tops of the baguette.

Place a dollop of the Vegan Gruyère Cheese on top of each baguette and broil for 3 minutes or until the cheese has melted and turned golden brown.

Remove from the broiler, serve hot and enjoy!

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