This vegan French onion soup is one of those recipes that feels like a warm hug.
It’s cozy, deeply flavorful, and totally plant-based — but you’d never know it’s dairy-free.
The caramelized onions give it a rich, sweet base, while the broth adds a deep umami punch.
And yes, there’s still that golden, melty cheese moment on top thanks to vegan cheese.
If you’re looking for something comforting, easy enough for a weeknight, and fancy enough to serve at a dinner party, this is your soup.
Why I Love This Recipe
This soup reminds me of cold days when I’d come home, drop my stuff, and smell onions slowly cooking on the stove. I’d stand over the pot, sneaking spoonfuls and waiting for that perfect moment to toast the bread and melt the cheese. It’s pure comfort and always feels a little special.
- You only need a handful of simple ingredients
- It tastes like it’s been simmering all day, but takes less than an hour
- You get that deep savory flavor without any animal products
- Great for meal prep or dinner with friends
Servings & Time
Serves: 4
Cook Time: 55 minutes
Macros (Per Serving)
Approximate values. May vary depending on ingredients used.
- Calories: 290
- Protein: 5g
- Fat: 11g
- Carbohydrates: 39g
- Fiber: 4g
- Sugar: 9g
Why This Recipe Works (Quick Science)
Caramelizing onions slowly breaks down their sugars, which brings out their natural sweetness. Adding a bit of flour thickens the soup slightly. The umami comes from tamari and balsamic vinegar, which replace the depth usually provided by beef broth.
Common Mistakes
- Rushing the onions: You have to go slow to get the deep flavor.
- Using sweet onions: Yellow onions are best. Sweet onions can make it too sugary.
- Skipping deglazing: Those brown bits at the bottom of the pan? That’s flavor. Scrape it up!
- Over-salting: Vegan broths can be salty — taste as you go.
What to Serve With
- Crusty French bread or baguette
- Light green salad with vinaigrette
- Roasted veggies
- Vegan Caesar salad
- A glass of red wine (if that’s your thing)
FAQ
Can I make this gluten-free?
Yes! Use gluten-free flour and gluten-free bread.
What’s the best vegan cheese for this?
Use a good melty one — like Violife mozzarella shreds or Miyoko’s mozzarella.
Do I need oven-safe bowls?
Only if you want to broil the cheese directly in the bowl. If not, melt cheese on the bread separately and float it on top.
Can I freeze it?
Yes, without the bread and cheese topping. It freezes well for up to 2 months.
What You’ll Need
- 4 large yellow onions, thinly sliced
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp flour (all-purpose or gluten-free)
- ½ cup dry white wine (or extra broth)
- 1 tbsp balsamic vinegar
- 1 tbsp tamari (or soy sauce)
- 6 cups vegetable broth (low-sodium)
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and pepper, to taste
- 4 slices sourdough or baguette
- 1 cup shredded vegan cheese (mozzarella-style)
Ingredient
Tools You’ll Need
- Large Dutch oven or deep pot
- Wooden spoon
- Ladle
- Small bowls for prepping
- Knife + cutting board
- Cheese grater (if using block vegan cheese)
- Oven-safe bowls (optional)
Substitutions and Variations
- No wine? Just use more broth
- Gluten-free? Use GF flour and bread
- No vegan cheese? Sprinkle with nutritional yeast or skip entirely
- More protein? Add white beans or lentils before simmering
- No sourdough? Use any hearty bread
Make Ahead Tips
- Caramelize the onions ahead of time and store in the fridge for 3 days
- Make the soup base 2 days in advance
- Don’t assemble with bread and cheese until ready to serve
Instructions
Step 1: Caramelize the onions
Heat 3 tbsp olive oil in a large Dutch oven over medium heat. Add 4 large yellow onions (thinly sliced). Cook for 25–30 minutes, stirring every few minutes, until deep golden brown.
Step 2: Add garlic and flour
Stir in 2 minced garlic cloves and cook for 1 minute. Then sprinkle in 1 tbsp flour and stir for another minute to coat the onions.
Step 3: Deglaze with wine
Pour in ½ cup dry white wine. Scrape up the brown bits from the bottom of the pot with your spoon and let it simmer for 2–3 minutes until reduced.
Step 4: Add broth and flavor
Add 6 cups vegetable broth, 1 tbsp balsamic vinegar, 1 tbsp tamari, and 1 tsp thyme. Stir and bring to a gentle simmer. Cook for 20 minutes.
Step 5: Toast the bread
While the soup simmers, toast 4 slices of sourdough until golden and crisp, either in the toaster or on a pan.
Step 6: Assemble and broil
Ladle soup into oven-safe bowls. Top each with a slice of toasted sourdough and a generous handful (¼ cup each) of shredded vegan cheese. Place bowls under broiler until cheese melts and bubbles.
Step 7: Serve and enjoy
Carefully remove the bowls from the oven. Let cool slightly before serving — it’s hot! Add extra thyme if you like.
Leftovers and Storage
- Store soup (without bread or cheese) in the fridge for up to 5 days
- Reheat on the stove or microwave
- Freeze for up to 2 months
- Toast bread and add cheese fresh each time for best results
Conclusion
This vegan French onion soup is a total winner. It’s cozy, rich, and every bite is loaded with flavor. Whether you’re making it for yourself or to impress someone else, it’s always a hit. If you try it, leave a comment — I’d love to hear how it turned out or help answer any questions!