Vegan French onion soup

Name: Vegan French onion soup
Prep time: 1 hour 30 minutes
Yield: 6
Ingredients: 2 tablespoons vegan butter; 3 pounds sweet onions, thinly sliced; 4 to 5 garlic cloves, minced; 2 tablespoons all-purpose flour; 2 tablespoons vegan Worcestershire sauce; 0.67 cup dry white wine or cooking wine; 48 ounces (6 cups) vegetable broth; 2 teaspoons Italian seasoning; 1 teaspoon sea salt; 0.5 to 1 baguette, sliced into 1 inch thick slices (about 8 slices); 2 tablespoons vegan butter; 0.5 teaspoon Italian seasoning; 1 (7-ounce) block mature vegan cheddar, sliced

There’s something about a bowl of vegan French onion soup that feels extra cozy. Deeply caramelized onions, savory broth, buttery toasted baguette, and melted vegan cheese make it rich and comforting without a long list of complicated ingredients.

French onion soup has always been one of those meals that turns a regular night into something a little more special. Serving it in individual bowls, breaking through the cheesy toasted baguette on top, and digging into the rich onion broth underneath is half the fun.

This version has that same comforting, old-school feel, just made completely plant-based. It’s warm, savory, and the kind of dinner that makes you want to stay at the table a little longer, especially on a cold evening when you want something simple but still a little elevated.

Preparation Time: 1 hour 30 minutes

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Ingredients

SERVINGS:

Calories: 410 Protein: 8 g

French onion soup

2 tablespoons vegan butter
3 pounds sweet onions, thinly sliced
4 to 5 garlic cloves, minced
2 tablespoons all-purpose flour
2 tablespoons vegan Worcestershire sauce
0.67 cup dry white wine or cooking wine
48 ounces (6 cups) vegetable broth
2 teaspoons Italian seasoning
1 teaspoon sea salt

Baguette topping

0.5 to 1 baguette, sliced into 1 inch thick slices (about 8 slices)
2 tablespoons vegan butter
0.5 teaspoon Italian seasoning
1 (7-ounce) block mature vegan cheddar, sliced

Preparation

Caramelize the onions: Melt 2 tablespoons of the vegan butter in a large Dutch oven or heavy-bottomed pot over medium-low heat. Add the onions and cook for 40 to 50 minutes, stirring regularly, until deeply golden, soft, and caramelized.
Add the garlic: Stir in the garlic and cook for about 1 minute, until fragrant.
Add the flour and Worcestershire: Sprinkle the flour over the onions and add the vegan Worcestershire sauce. Stir until evenly combined and cook for 1 to 2 minutes.
Deglaze the pot: Pour in the wine and stir well, scraping up any browned bits from the bottom of the pot. Simmer for 3 to 5 minutes, until slightly reduced.
Add the broth and seasonings: Stir in the vegetable broth, 2 teaspoons of the Italian seasoning, and the salt.
Simmer: Bring the soup to a gentle simmer and cook, uncovered, for 20 to 25 minutes, stirring occasionally.
Prepare the baguette: While the soup simmers, arrange the baguette slices on a baking sheet. Spread with the remaining 2 tablespoons of vegan butter and sprinkle with the remaining ½ teaspoon of Italian seasoning.
Toast the baguette: Set the broiler to high. Broil the baguette slices for 1 to 2 minutes, watching closely, until golden and lightly crisp.
Assemble: Ladle the soup into oven-safe bowls and set them on a baking sheet. Top each bowl with a toasted baguette slice and cover with the mature vegan cheddar.
Melt the cheese: Broil for a few minutes, watching closely, until the cheese is melted.
Serve: Carefully remove the bowls from the oven and serve hot.

An overhead view of a bowl of vegan French onion soup topped with a toasted baguette slice, melted vegan cheddar, and a sprig of fresh thyme.

Tips

Slice the onions evenly: Similar-sized slices caramelize more consistently.
Don’t rush the onions: Keep the heat at medium-low and stir regularly. If they still look pale after 20 or 30 minutes, keep going. The slow caramelization is where most of the flavor comes from.
Use a heavy-bottomed pot: It distributes heat evenly, so the onions are less likely to burn.
Don’t worry about browned bits: A little browning on the bottom of the pot adds flavor. Scrape it up with a wooden spoon when you add the wine.
Swap the onions: Sweet onions work best, but yellow onions work too.
No Italian seasoning? Use a mix of dried thyme, oregano, and basil instead.
Toast the baguette first: It helps the bread hold its texture once it sits on the soup. French bread or another sturdy, crusty bread also works.
Watch the broiler closely: Vegan cheese and bread can go from melted to overly browned quickly. Set the bowls on a baking sheet so they’re easier to move in and out of the oven.
No oven-safe bowls? Melt the cheese over the baguette slices on a baking sheet, then place them on top of the hot soup.
Garnish: Add a little fresh thyme before serving.
Make ahead: Make the soup ahead, let it cool, and refrigerate. Reheat on the stovetop while you toast the baguette, then add the bread and cheese just before serving.
Storage: Refrigerate the soup in an airtight container for up to 3 to 4 days. Store it separately from the bread and cheese, since the baguette softens as it sits.
Reheating: Warm the soup in a saucepan over medium heat until hot, then top with freshly toasted baguette and cheese.
Freezing: Freeze the soup, without the bread and cheese, for up to 3 months.