Easy & comforting Vegan French Onion Soup, with perfectly caramelized onions, flavorful broth, toasted bread, and the creamy vegan mozzarella.
Vegan | Soy-free
French Onion Soup is basically caramelized onions in soup form, topped with crispy bread & fresh mozzarella. Through this recipe, you’ll learn how to veganize this classic comforting dish. But, all amazing things take a little bit of time and effort, don’t they? It requires a lot of patience and stirring, but the results are delicious!
As you can tell, the perfectly caramelized onions are the star of the soup. So, how do we veganize it? We’re going to make a couple of switches. First of, the broth; change the traditional bone broth for a flavorful veggie broth. Then choose the best vegan mozzarella; I love using Miyoko’s. Also, make sure that your red wine is vegan-friendly.
And voilá, Vegan French Onion Soup!
Ingredients
- ¼ cup olive oil or vegan butter
- 2 big yellow onions, thinly sliced
- 1 tsp organic brown sugar
- 2 garlic cloves, minced
- 1 cup red wine
- 2 tbsp fresh thyme
- 2 bay leaves
- 1 tbsp all-purpose flour
- 6 cups veggie broth
- 2 tbsp low sodium soy sauce
- Salt and pepper to taste
- Vegan mozzarella, sliced or shredded
- Vegan-friendly bread of choice
Procedure
- Place the onions, vegan butter, and brown sugar into a large pot, to medium-low heat. Toss the onions to coat them with oil and allow them to cook until they become very soft and caramelized, about 1 hour, stirring occasionally.
- After the onions are done, add minced garlic to the pot and sauté for about 1 minute, to medium heat.
- Add in the wine, thyme, and bay leaves; allow to cook until the wine is reduced by about half. Stir in the flour and allow the mixture to continue cooking until most of the wine has cooked off, about 3 minutes more, stirring frequently.
- Add the veggie broth and soy sauce. Raise the heat to high-medium and bring everything to a simmer. Allow it to cook for 20 minutes, stirring occasionally.
- While the soup simmers, prepare the bread. Lightly toast the bread, and cut the bread into cubes. Place the bread cubes, evenly, in an oven-safe soup bowls.
- When the soup has finished simmering, remove it from the heat. Remove the bay leaves and season if needed. Serve soup evenly, into the oven-safe soup bowls.
- Top soup with slices of vegan mozzarella, and lightly brush with oil.
- Place soup in the oven, and low-broil for about 5 minutes, watching closely to avoid burning.
- Serve immediately and ENJOY!
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