Go Back
+ servings
Two white bowls of French onion soup with melted cheese on top.


A French onion soup recipe that's made with a vegetable stock and vegan butter and mozzarella cheese. It has all of the flavor and none of the cholesterol that you'd find in a traditional onion soup recipe.
Course Entree, Main Course, Soup
Cuisine French, Vegan
Keyword onion soup, vegan french onion soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Calories 166 kcal
Author Linda Meyer


  • 4 tbsp vegan butter we use Miyoko’s or Earth Balance
  • 2 tbsp extra-virgin olive oil
  • 6 cups white onion thinly sliced
  • 3 garlic cloves minced
  • 1 cup red wine (or 1 tbs red wine vinegar if you don't drink wine)
  • 2 tbsp flour
  • 64 oz vegetable stock
  • 2 bay leaves
  • 2 tsp dried ground thyme
  • sea salt and black pepper to taste
  • Sliced and toasted French bread
  • Vegan mozzarella cheese see note


  1. Heat the 4 tbsp butter and 2 tbsp olive oil in a stock pot over medium-high heat.
  2. When the butter is melted and beginning to bubble, add the onions and stir to coat in the butter and oil.

  3. Stir the onions often, and once they soften (approximately 5 minutes), reduce the temperature to medium-low heat and continue to stir until they lightly caramelize, approximately 10 to 15 minutes. They should be a light golden color.

  4. Add the 1 cup of wine or 1 tbsp of balsamic vinegar to the onions and stir to coat. Cook for approximately 5 minutes, or until the liquid is reduced.

  5. Add the 2 tbsp flour and stir to coat the onions. Cook for one minute.
  6. Add the garlic and cook for one more minute.
  7. Pour in the 64 oz of vegetable broth, 2 tsp dried thyme, 2 bay leaves, and salt and pepper to taste. Bring to a boil and then reduce the heat to a simmer for 15 minutes.

  8. Fill 6 to 8 bowls with the soup and then place one slice of toasted bread on top of the soup and sprinkle a liberal amount of the vegan mozzarella on top of the bread and broil until the cheese is melted and browned on the edges. Keep your eyes on it the ENTIRE time it’s under the broiler so it doesn’t burn.

Recipe Notes


We use Violife shredded vegan mozzarella or we shred Miyoko’s vegan mozz. You can also make your own. Click HERE for the recipe. 

Nutrition Facts
Amount Per Serving (1 cup)
Calories 166 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Sodium 959mg42%
Potassium 218mg6%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 7g8%
Protein 2g4%
Vitamin A 760IU15%
Vitamin C 9mg11%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.