Best Vegan French Onion Soup
Indulge in the ultimate comfort with this Vegan French Onion Soup. This recipe transforms simple ingredients into a rich, sweet, and savory delight. Caramelized onions take center stage, creating a luscious umami flavor. Topped with toasted baguette and melty vegan cheese, it's a truly unforgettable experience. Whether you're savoring it on a cozy evening or impressing guests, this soup will keep you coming back for more.
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Servings: 4 servings
Ingredients
- 3.5 lbs 1588g Yellow Onions (any variety will work)
- 6 cups 1420ml No Beef Broth
- 3/4 cup 177ml Dry Sherry
- 3 Tbsp 45g Vegan Butter
- 2 Tbsp 30g Thyme chopped plus more for garnish
- 2 Tbsp 30g Flour
- 1 1/2 Tbsp 23g Miso Paste
- Salt & Pepper to taste
Bread & Cheese Topping
- French style Baguette - preferably day old
- 2 Tbsp 30ml Oil
- Salt & Pepper
- 7 oz 200g Vegan Mozzarella Shreds
Instructions
- Prepare the onions by chopping off the ends and peeling away the skin and the first layer of onion if papery. Cut the onions in half from end to end. Place the onion cut side down and cut the onion into thin slices (root to stem). Repeat until all onions have been sliced.
- Melt the vegan butter in a large but wide bottomed pot set on medium low heat. Add the onions and allow them to sweat or release their water. Stir occasionally and lower the heat if you notice any burning.
- Continue to cook the onions down stirring them every so often. Be patient this entire process will take about 45 minutes to an hour. The onions will release sugar and leave little bits on the bottom of the pan, this is good. If the onions become too dry you can add a tbsp of water to keep them going.
- As the onions cook they will become a beautiful dark brown color, reduce greatly and become jammy in consistency. Once this happens add in the flour and mix well. Cook for another minute or so before adding in the sherry. Use a wooden utensil to scrape up any of those oniony bits and mix them into the onions.
- Add in the miso paste and thyme and mix well. Allow everything to cook for another minute before adding in the broth. Stir well and cover the pot. Allow to simmer for 20 minutes. Season with salt & pepper if needed.
- Cut the baguette bread into slices (about 2 per bowl) and place on a baking sheet. Brush with a bit of oil and season with salt & pepper. Bake at 375 for 6-8 minutes or until golden brown. Allow them to cool slightly before rubbing with a garlic clove.
- Preferred method of melting the cheesy top. Heat a nonstick pan on medium low and add the dry vegan mozzarella shreds. Cover the pan and allow the shreds to melt completely. Lower the heat if the cheese starts to bubble.
- Build the bowls of soup. Pour a generous serving of soup into an oven safe bowl. Top with the garlic rubbed toast then spoon over with melted mozzarella. Place the bowls onto a baking sheet. Set them under the broiler at 425 for 5-7 minutes or until browned and bubbly. Garnish with a bit of fresh thyme and enjoy while hot!
Notes
- Alcohol Free option: While the sherry adds incredible flavor it is still possible to make a delicious onion soup without it. Sub the 3/4 cup of sherry with 2 Tbsp of Sherry Vinegar and add 1/2 cup more broth. NOTE: Sherry Vinegar does contain a very small amount of alcohol so people wanting to avoid it all together should go for red wine vinegar or apple cider vinegar instead.
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