Vegan French onion soup is basically a combo of a ton of caramelized onions, dry white wine, and cheesy baguettes. It’s rich, savory, cozy, and surprisingly simple to make. And seriously, anything topped with golden, bubbly, cheesy bread is already a win in my book.
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Do you too, like me, start craving soup the second there’s even the slightest chill in the air? I mean seriously, there’s just something about curling up with a steaming bowl that makes cold weather infinitely more tolerable… and caramelized onions topped with cheesy baguette? Not much convincing needed here. 😍
Why You’ll Love This Recipe
Vegan
Traditional caramelized onion soup is not known for being a plant-based meal. It is made with beef broth and a topping of melted Gruyère cheese, which means we vegans don’t get to enjoy its wonderful, warming flavors- but only until now. Veganizing the recipe was super easy (and honestly pretty fun!), and so here we are with a delicious & completely dairy-free French onion soup recipe 😋
Nutritious
Think of this soup as vegan comfort food with a nutritious side. The onions bring a ton of fiber and vitamin C to each spoonful!
Pairs with Everything on the Table
Soup for dinner doesn’t have to mean just soup for dinner. Though a bowl of this French goodness is plenty satisfying on its own, it also pairs well with whatever else you’re craving, like Greek salad or some yummy cornbread. You could even complement it with a vegan egg salad sandwich (my personal fav meal idea for weekends!).
Ingredients
Dairy-Free French Onion Soup
- Vegan butter. Miyoko’s vegan butter is my #01 choice because it's made with clean ingredients and browns beautifully (a must to achieve that classic French onion flavor). You can also use a mix of vegan butter and olive oil (2 tablespoon butter + 1 tablespoon oil).
- Onions (thinly sliced). I like to use yellow onions for this easy vegan French onion soup recipe, but sweet or white onions work, too, if that’s what you have on hand. We did some research and here is a link to picking and preparing onions.
- Garlic (minced). Though I always recommend fresh, ½ teaspoon of garlic powder can be used in a pinch. Just make sure not to skip it!
- Dried thyme. Give the thyme a little rub between your fingers before adding it. I find this helps wake up the dried herbs.
- All-purpose flour. To thicken the soup. I’ve also successfully substituted all-purpose with whole wheat, spelt, and 1-to-1 gluten-free varieties, so feel free to use whichever is available. Even cornstarch, rice flour, or arrowroot will do. The key is to sprinkle it evenly over the onions rather than dumping it all in one spot, then stir well; you don’t want any sneaky little flour pockets making their way into the finished soup.
- Dry white wine. Sauvignon Blanc or Pinot Grigio are both good choices. If you don’t drink, simply replace the ingredient with white vinegar.
- Vegetable broth. Broths vary a lot in saltiness and flavor, so taste yours before getting too enthusiastic with the salt shaker. I like a savory, fairly neutral broth that won’t overpower those beautifully caramelized onions.
Add-ins
- Soy sauce. It might seem a little out of place in French onion soup, but trust me on this one! That small spoonful adds the deep, savory umami we’re missing by skipping traditional beef broth. If you want to keep it gluten-free, tamari is a good alternative.
- Bay leaf. It’s easy to toss this in and completely forget about it (been there, done that 😆). Fish it out before serving; bay leaves are there to flavor the broth, not end up on someone’s spoon.
To serve
- Baguette. Slightly stale baguette is actually perfect here, so yesterday’s bread finally gets its moment 😉 Slice it thick enough to hold its shape once it meets the hot soup. You can also go for French bread (cut into thick slices) instead.
- Vegan mozzarella shreds. Pick a brand that melts well for that gooey, bubbly finish on top, like the one available at Follow Your Heart. Not a mozzarella fan? My homemade cashew ricotta offers a lighter, fresher take.
- Olive oil. You only need a light brushing on the baguette. Too much can leave the toast greasy instead of crispy.
How to Make This Easy Vegan French Onion Soup
1. Caramelize the Onions
The most time-consuming step is caramelizing the onions. Take your time so the onions can develop a rich, sweet flavor.
To do that, melt the vegan butter in a large pot over medium heat. Add the onions and a pinch of salt. Cook for 35–40 mins, stirring occasionally, until the onions are very soft, deeply golden, and caramelized. Lower the heat if they begin browning too quickly.
Top Tip: If you’re short on time, this vegan soup recipe allows the onions to be caramelized up to 4 days in advance. Store them in the fridge until it’s time to make the soup.
2. Make the Soup
Add the garlic and dried thyme and cook for 1 min. Sprinkle in the flour and stir for another minute. Next, pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 mins.
Finally, add the vegetable broth, soy sauce, bay leaf, and black pepper. Bring to a gentle simmer and cook uncovered for 15 mins. Remove the bay leaf and season with salt as needed.
3. Make the Cheesy Toasts
Lightly brush the baguette slices with olive oil and toast until crisp.
Ladle the hot soup into oven-safe bowls. Then, top each bowl with 2 baguette slices and generously cover with vegan mozzarella.
Broil for 2–4 mins, watching closely, until the cheese melts and begins to bubble and brown. And there you have it… the best vegan French onion soup you’ll ever have!
Tips & Tricks
- Don’t rush the onions. The deep flavor of French onion soup comes from slowly caramelizing them. Keep the heat around medium to medium-low and give them the full 35–40 mins.
- Deglaze the pot well. When you add the wine, scrape all those browned bits from the bottom. That’s a ton of flavor you want in the soup.
- Toast the bread first. This helps the baguette hold up once it hits the soup instead of immediately turning soggy.
- Help the vegan cheese brown. A very light drizzle of olive oil over the cheese can help it blister and brown under the broiler.
- Make it ahead. The soup itself can be made 3–4 days ahead and refrigerated. Wait to add the bread and cheese until you’re ready to serve.
FAQs
Absolutely. Add extra vegetable broth to make up for the liquid, and stir in any of the following to bring the subtle tangy brightness:
1. Red or white wine vinegar
2. Apple cider vinegar
3. Balsamic vinegar
4. Small squeeze of lemon juice
Yes. I simply freeze the soup without the bread and cheese. You can then thaw it in the fridge overnight before consuming, then reheat over the stove and add the cheesy baguettes when ready to serve.
Store the soup (without the bread and cheese topping) in an airtight container in the refrigerator for about 4 days. Keep the baguettes separate so they don’t turn soggy.
Add 1–2 tablespoon of Worcestershire sauce for an extra umami kick. Or, at the end, stir in 1 tablespoon of balsamic vinegar.
More fall recipes
Dairy-free French onion soup is definitely one of my top vegan fall recipe ideas, but I’ve got more on the blog, including:
- Pumpkin curry soup
- Butternut squash soup
- Pumpkin alfredo pasta
- Best-ever vegan shepherd's pie
- Classic vegan apple cobbler
- Vegan sweet potato pie
Vegan French onion soup
Equipment
- 1 stock pot
Ingredients
- 3 tablespoon vegan butter
- 4 large yellow onions thinly sliced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 2 tablespoon all-purpose flour
- ½ cup dry white wine
- 5 cups vegetable broth
- 1 tablespoon soy sauce
- 1 bay leaf
- ½ teaspoon black pepper
- Salt to taste
- 8 slices baguette
- 1½ cups vegan mozzarella shreds
- Olive oil for brushing
Instructions
Caramelize the Onions
- Melt the vegan butter in a large pot over medium heat. Add the onions and a pinch of salt. Cook for 35–40 mins, stirring occasionally, until the onions are very soft, deeply golden, and caramelized. Lower the heat if they begin browning too quickly.
Make the Soup
- Add the garlic and dried thyme and cook for 1 min. Sprinkle in the flour and stir for another minute.
- Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 mins.
- Add the vegetable broth, soy sauce, bay leaf, and black pepper. Bring to a gentle simmer and cook uncovered for 15 mins. Remove the bay leaf and season with salt as needed.
Make the Cheesy Toasts
- Lightly brush the baguette slices with olive oil and toast until crisp.
- Ladle the hot soup into oven-safe bowls. Place 2 baguette slices over each bowl and generously cover with vegan mozzarella.
- Broil for 2–4 mins, watching closely, until the cheese is melted and beginning to bubble and brown.
Notes
- Onions: Yellow onions work best for a classic French onion soup. Slice them fairly evenly so they caramelize at the same rate.
- Wine: Use a dry white wine such as Sauvignon Blanc or Pinot Grigio. For an alcohol-free version, replace it with additional vegetable broth.
- Vegan cheese: Vegan mozzarella is easy to find and melts well. For more traditional flavor, use vegan Gruyère if you can find it.
- Broiler: Make sure your soup bowls are broiler-safe before placing them under the broiler.
Hi, we’re Shayne and Kristina! I’m the chef and editor here at My Darling Vegan, and Kristina is the photographer and writer. Together we’re carrying on this space with the same focus on easy, flavorful vegan recipes that anyone can enjoy at home. Check out our
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