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

EASY HOMEMADE VEGAN FRENCH ONION SOUP

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.
4.58 from 7 votes
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Course: Entree, Main Course, Soup
Cuisine: French, Vegan
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 166kcal
Author: Linda & Alex

Equipment

  • stove

Ingredients

  • 4 tablespoon vegan butter we use Miyoko’s or Earth Balance
  • 2 tablespoon 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 tablespoon flour
  • 64 ounce vegetable stock
  • 2 bay leaves
  • 2 teaspoon dried ground thyme
  • sea salt and black pepper to taste
  • TOPPINGS
  • Sliced and toasted French bread
  • Vegan mozzarella cheese see note

Instructions

  • Heat the 4 tablespoon butter and 2 tablespoon olive oil in a stock pot over medium-high heat.
  • When the butter is melted and beginning to bubble, add the onions and stir to coat in the butter and oil.
  • 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.
  • Add the 1 cup of wine or 1 tablespoon of balsamic vinegar to the onions and stir to coat. Cook for approximately 5 minutes, or until the liquid is reduced.
  • Add the 2 tablespoon flour and stir to coat the onions. Cook for one minute.
  • Add the garlic and cook for one more minute.
  • Pour in the 64 oz of vegetable broth, 2 teaspoon 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.
  • 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.

Notes

NUTRITION DISCLAIMER
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

Serving: 1cup | Calories: 166kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Sodium: 959mg | Potassium: 218mg | Fiber: 2g | Sugar: 7g | Vitamin A: 760IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 1mg
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