Vegan French Onion Soup

Serving Size: 10

This soup is hearty, comforting, and very tasty. This soup will rock your vegan life!

Recipe by: Jen Stone

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook45

Passive0

Total Time1 10

Recipe Serving Size10

Cooking Tools Required

Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Ingredients

5 tablespoon vegan butter
8 pound yellow onion sliced thin. For 10 servings - about 10 large yellow onions
10 clove garlic minced
1 ¼ cup red wine White wine can be used or balsamic vinegar 2-3 tablespoons
12 cup vegetable broth
3 ¾ teaspoon fresh thyme or 1 teaspoon dried
4 bay leaf
1 ½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 ½ tablespoon tamari sauce
1 baguette or bread of choice
12 ounce vegan cheese grated or sliced

Instructions

Caramelize the onions

Heat vegan butter in a large pot over medium heat and melt
Add onions and cook 20 minutes until onions are caramelized. Stir every few minutes to avoid burning
Once onions are caramelized and soft, add garlic and thyme. Sauté for 1 minute
Stir in wine and simmer 5-6 minutes or until the wine is absorbed

Simmer the soup

Add the vegetable broth, tamari or soy sauce, bay leaf, and stir to combine. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for at least 20 minutes. Discard the bay leaf and thyme springs. Taste the soup and season with salt and pepper as needed.

Toast the bread

Preheat oven to broiler. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in a single layer on the baking sheet. Bake for 2-3 minutes, until the bread is toasted and golden around the edges. Keep a close eye on them so that they do not burn. Remove and set aside.

Broil the topping

Keep oven on the broiler. Once the soup is ready to serve, place the oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with a baguette slice and the cheese (about 1-2 on shredded cheese for each).
Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. Keep a close eye on them so that they do not burn.
Remove from the oven and serve immediately while the soup is hot and bubbly.

Reheating Instructions

Serve warm. To reheat: keep soup separate from bread and cheese. Reheat soup to 165 F and follow instructions in recipe to prepare bread and cheese. Enjoy!

Nutrition