This vegan French onion soup recipe is full of rich, savoury flavour, and lots of melty plant-based cheese! The perfect cozy dinner for a chilly evening.
French onion soup is one of those recipes that’s so much more than the sum of its parts. Soup—with just onions?! With cheese and bread on top? It sounds iffy on paper, but of course, we all know that this is a soup loaded with the most rich flavour. This vegan version is just as delicious as the classic recipe, minus the traditional dairy cheese and beef stock!
Why You’ll Love This Vegan French Onion Soup Recipe
- Layers of flavour . This soup may take some time to make, but the end result is worth it. The combination of caramelised onions , herbs, and white wine creates a rich and complex flavour profile.
- Comfort in a bowl . There’s nothing quite like a warm bowl of soup on a cold winter night. This vegetarian French onion soup recipe will leave you feeling cozy and satisfied!
- Easy to make . Although it does take some time, there is nothing complicated about the recipe, and most of the ingredients are pantry staples.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Butter – You can use store-bought or homemade vegan butter .
- Olive oil
- Onions – Yellow onions are the classic choice for French onion soup. Sweet onions have high water content and become too soft in the soup, so they should be avoided.
- Garlic – Another element of the flavour in this vegan French onion soup recipe.
- Balsamic vinegar – This helps add some richness to the broth.
- Dry white wine – Pinot Grigio and Sauvignon Blanc are two great options.
- Vegetable broth – I like to use my homemade vegetable broth . Mushroom broth also works, and it makes a great stand-in for beef stock.
- Thyme – You can use fresh thyme leaves or dried thyme.
- Bay leaves
- Dark brown sugar
- Salt and pepper
- Baguette slices – The slices should fit in your soup bowls.
- Vegan cheese – If you are lucky enough to find an artisanal vegan gruyere wedge, snatch it up for this recipe! Otherwise, shredded vegan Parmesan or mozzarella works.
Caramelise onions and garlic. Deglaze pan.
How to Make French Onion Soup
- Caramelise the onions . Cook the onions with the olive oil and butter over medium heat until they’re jammy and caramelised.
- Add the garlic . Stir in the garlic and cook until fragrant.
- Deglaze the pan . Add the balsamic vinegar and wine; wait a minute, then start scraping the browned bits from the bottom of the pot.
- Simmer . Stir in the broth, herbs, sugar, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 20 to 30 minutes.
- Toast the baguette slices . Place them on a baking sheet and toast at 375ºF for 10 minutes, or until browned.
- Broil . Remove the bay leaf, then divide the soup into bowls. Add baguette slices and vegan cheese. Broil for 3 to 5 minutes, or until the cheese is melted. Garnish with fresh thyme, then serve.
Tips for Success
- Slice the onions evenly . This is important! You don’t want thick slices of onion that stay crisp instead of caramelising.
- Be patient with the onions . Achieving properly caramelised onions is critical for the soup’s depth of flavour. It might be tempting to rush this step, but slow-cooking the onions until they’re quite dark and jammy in texture ensures the best taste.
- Use oven-safe soup bowls . If you don’t have oven-safe soup bowls, you can top the toasted baguette slices with shredded cheese and return them to the oven to broil. Once the cheese has melted, transfer the cheesy bread to your soup bowls.
What to Serve With French Onion Soup
A simple green salad is all you need to round out this dinner. If you want something a bit fancier, try my vegan Nicoise salad , easy vegan Caesar salad , or kale apple and chickpea salad with vegan feta .
How to Store
- Refrigerate : Store any leftover soup in an airtight container in the refrigerator for up to 3 to 4 days. (It’s best not to store the baguette slices in the soup to keep them from getting mushy.)
- Freeze : If you want to freeze this French onion soup recipe, transfer it to a freezer-safe container or zip-top bag (without the bread and cheese). It can be stored in the freezer for up to 3 months.
- Reheat : Warm up the soup in a saucepan on the stovetop, then ladle it into ovenproof bowls and top with toasted baguette slices and cheese. Follow the instructions in the original recipe for broiling and serving.
More Vegan Soup Recipes
- Vegan Chicken Noodle Soup
- Creamy Tomato Soup with Cheesy Croutons
- Gnocchi Soup
- Vegan Cheeseburger Soup
- Cabbage Roll Soup
Ingredients
- 3 tablespoons vegan butter
- 2 tablespoons olive oil
- 4 large yellow onions , 6 cups , thinly sliced
- 2 garlic cloves , minced
- 1 tablespoon balsamic vinegar
- ⅓ cup dry white wine
- 6 cups vegetable broth
- 1 tablespoon fresh thyme leaves , or 1 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon dark brown sugar
- salt and pepper to taste
- 6 baguette slices
- 1 cup vegan cheese , shredded (like Gruyère, Parmesan, or mozzarella)
Instructions
- In a large pot, heat the olive oil and vegan butter over medium heat.
- Add the sliced onions and cook slowly, stirring occasionally, until they become soft and caramelized. This will take about 30-40 minutes. This step is important to get a rich, flavorful soup, so don’t undercook your onions.
- Once the onions are golden brown, add the minced garlic and cook for an additional 2-3 minutes until fragrant.
- Add the balsamic vinegar and white wine to deglaze the pot, scraping up any browned bits from the bottom.
- Pour in the vegetable broth and stir to combine.
- Add the thyme, bay leaves, and dark brown sugar. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20-30 minutes to allow the flavors to meld together.
- While the soup simmers, preheat your oven to 375°F (190°C).
- Place the baguette slices on a baking sheet and toast them in the oven until golden brown, about 10 minutes. Don’t turn off the oven.
- Remove the bay leaf from the soup and discard.
- Ladle the soup into oven-safe bowls. Place two slices of baguette on top of each bowl of soup. Top with grated vegan cheese.
- Place the bowls on a baking sheet and broil in the oven until the cheese is melted and bubbly, about 3-5 minutes. Watch carefully to avoid burning.
- Serve hot, garnished with extra thyme.
Notes
- Refrigerate : Store any leftover soup in an airtight container in the refrigerator for 3-4 days. (It’s best not to store the baguette slices in the soup to keep them from getting mushy.)
- Freeze : If you want to freeze this French onion soup recipe, transfer it to a freezer-safe container or zip-top bag without the bread or cheese. It can be stored in the freezer for up to 3 months.
- Reheat : Warm up the soup in a saucepan on the stovetop, then ladle it into ovenproof bowls and top with toasted baguette slices and cheese. Follow the instructions in the original recipe for broiling and serving.
French Onion Soup
Ingredients
- 3 tablespoons vegan butter
- 2 tablespoons olive oil
- 4 large yellow onions 6 cups , thinly sliced
- 2 garlic cloves minced
- 1 tablespoon balsamic vinegar
- ⅓ cup dry white wine
- 6 cups vegetable broth
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon dark brown sugar
- salt and pepper to taste
- 6 baguette slices
- 1 cup vegan cheese shredded (like Gruyère, Parmesan, or mozzarella)
Instructions
- In a large pot, heat the olive oil and vegan butter over medium heat.
- Add the sliced onions and cook slowly, stirring occasionally, until they become soft and caramelized. This will take about 30-40 minutes. This step is important to get a rich, flavorful soup, so don’t undercook your onions.
- Once the onions are golden brown, add the minced garlic and cook for an additional 2-3 minutes until fragrant.
- Add the balsamic vinegar and white wine to deglaze the pot, scraping up any browned bits from the bottom.
- Pour in the vegetable broth and stir to combine.
- Add the thyme, bay leaves, and dark brown sugar. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20-30 minutes to allow the flavors to meld together.
- While the soup simmers, preheat your oven to 375°F (190°C).
- Place the baguette slices on a baking sheet and toast them in the oven until golden brown, about 10 minutes. Don’t turn off the oven.
- Remove the bay leaf from the soup and discard.
- Ladle the soup into oven-safe bowls. Place two slices of baguette on top of each bowl of soup. Top with grated vegan cheese.
- Place the bowls on a baking sheet and broil in the oven until the cheese is melted and bubbly, about 3-5 minutes. Watch carefully to avoid burning.
- Serve hot, garnished with extra thyme.
Notes
- Refrigerate : Store any leftover soup in an airtight container in the refrigerator for 3-4 days. (It’s best not to store the baguette slices in the soup to keep them from getting mushy.)
- Freeze : If you want to freeze this French onion soup recipe, transfer it to a freezer-safe container or zip-top bag without the bread or cheese. It can be stored in the freezer for up to 3 months.
- Reheat : Warm up the soup in a saucepan on the stovetop, then ladle it into ovenproof bowls and top with toasted baguette slices and cheese. Follow the instructions in the original recipe for broiling and serving.
Nutrition
French Onion Soup https://jessicainthekitchen.com/french-onion-soup/ November 1, 2024
These vegan creamed onions are sweet, savoury, and rich. A cashew-based sauce replaces the dairy with delicious results!
Creamed onions are a classic side dish that often pops up around the holidays . While it might not be as common as green bean casserole and mashed potatoes , it’s a tradition for many families, so I wanted to give this traditional recipe the vegan treatment.
Here, instead of cooking pearl onions in cream and butter, I use a roux and cashew cream. Using all cashew cream would make the sauce a little too rich, but combining it with a roux for thickness without heaviness is perfection. These vegan creamed pearl onions are the perfect easy side dish to add to your Thanksgiving dinner!
Why You’ll Love This Creamed Onions Recipe
- Rich flavour . Creamed onions have that perfect balance of sweet and savoury, plus richness from the creamy sauce.
- Versatile . You can use creamed onions as a side dish, or spoon them over another savoury dish as a sauce. (I think they’d be excellent with vegan meatloaf .)
- Easy to make . This is a stovetop recipe that comes together with minimal effort, but it looks (and tastes!) fancy, which is why I love it as an option for the holidays.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cashews – You’ll need to soak these in water to get them to blend smoothly into the sauce. Use raw cashews, not roasted.
- Plant-based milk – Any kind you like, as long as it’s unflavoured and unsweetened.
- Vegetable broth – I like to use my homemade vegetable broth .
- Nutritional yeast flakes – This adds cheesy flavour to the sauce.
- Pearl onions – You can usually find these in bags near the regular onions, but not all grocery stores carry them. In that case, thawed frozen pearl onions can be swapped in and you can skip boiling them.
- Vegan butter – Use my homemade vegan butter or store-bought.
- All-purpose flour – To thicken the roux. Although I haven’t tried it myself, I think a measure-for-measure gluten-free flour would work as well.
- Seasonings – Ground nutmeg, salt, and pepper.
- Fresh parsley – For garnish, if desired.
Blend cashews and milk.
How to Make Creamed Onions
- Make the cashew cream . Drain the cashews and blend them with the plant milk, broth, and yeast .
- Boil the onions . Add the onions to a pot of boiling water and cook for 5 minutes, then drain.
- Make the roux . Melt the vegan butter in a skillet set over medium heat. Stir in the flour and cook until it’s golden.
- Finish the sauce . Slowly whisk in the cashew cream and keep whisking until the sauce thickens. Whisk in the seasonings.
- Add the onions . Stir in the onions and simmer for 5 minutes. Season to taste.
- Serve . Transfer the creamed onions to a serving dish and garnish with parsley, if desired.
Tips and Variations
- Blanch the onions first . Pearl onions can be a pain to peel since they’re so small. I recommend blanching the onions by boiling them for a minute, then transferring them to an ice bath. This will make them easier to peel.
- Add other herbs . Thyme, rosemary, and sage all pair well with creamed onions. You can add them instead of parsley as garnish, or stir them into the sauce before adding the onions.
- Top the onions . If you’d like, you can transfer the creamed onions to a baking dish and top them with shredded vegan Parmesan or a mixture of panko and melted vegan butter. Place the dish under the broiler to melt the cheese or toast the breadcrumbs.
What to Serve With Creamed Onions
Pair your creamed onions with a hearty vegan main dish like Vegan Wellington or Vegan Turkey . As part of a holiday dinner, I love serving them alongside other classic sides like Cranberry Orange Sauce , Vegan Garlic Parmesan Dinner Rolls , and Mashed Sweet Potatoes .
How to Store
- Refrigerator : Leftover creamed onions can be stored in an airtight container in the refrigerator for 3 to 4 days.
- Freezer : Transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Place the creamed onions in a saucepan and warm over medium-low heat until warmed through, stirring occasionally. Alternatively, you can reheat them in the microwave.
More Vegan Side Dishes
- Corn Casserole
- Sweet Potato Soufflé
- Air Fryer Green Beans
- Crispy Smashed Potatoes
- Lemon Garlic Grilled Zucchini
Ingredients
- ½ cup raw cashews , soaked overnight or for 30 min in hot water, 65 g
- 1 cup unsweetened plant-based milk , 220 ml
- ½ cup vegetable broth , 110 ml
- 2 tablespoons nutritional yeast flakes
- 1 ½ pounds pearl onions with peels removed , 700 g
- 2 tablespoons vegan butter
- 1 tablespoon all-purpose flour
- ⅛ teaspoon ground nutmeg
- salt and pepper , to taste
- fresh parsley , chopped, for garnish
Instructions
- Drain the soaked cashews and place them in a blender with plant-based milk, vegetable broth, and nutritional yeast.
- Blend until completely smooth. Set aside.
- Bring a large pot of water to a boil. Add the peeled pearl onions and boil for 5 minutes, until slightly tender. Drain and set aside.
- In a large skillet, melt the vegan butter over medium heat.
- Stir in the flour to make a roux, and cook for another 1-2 minutes, stirring constantly, until the flour is lightly golden.
- Gradually whisk in the cashew cream, ensuring there are no lumps. Continue to whisk until first bubbles appear and the sauce begins to thicken.
- Stir in the nutmeg, salt, and pepper to taste.
- Add the cooked onions to the sauce and stir to coat them evenly. Allow the onions to simmer in the sauce for 5 minutes, so they absorb some of the flavor. If the sauce thickens too much, add a bit more vegetable broth.
- Taste and adjust seasoning if needed.
- Transfer to a serving dish. Garnish with fresh parsley, if desired.
Notes
- Bring a pot of water to a boil. Carefully add the pearl onions to the boiling water. Let them boil for about 1 minute. This will loosen their skins.
- While the onions are boiling, prepare a bowl of ice water. After 1 minute, remove the onions from the boiling water using a slotted spoon and immediately transfer them to the ice water. This will stop the cooking process and make them easier to handle.
- Once the onions are cool enough to handle, use a small knife to cut off the root end and peel the skin off.
