Vegan French Onion Soup

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5 from 6 votes

Warm up this season with some delicious vegan french onion soup. This soup is scrumptious as is, but if you have a slice of vegan cheese on hand feel free to melt it on top of the soup for that classic French Onion flair. Just pop it on top of an oven-friendly bowl of the soup and broil for 1-2 minutes until the cheese melts. Yum!

Prep Time5

Cook Time30

Total Time35

Course: Main Course, Soup

Cuisine: French

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 203kcal

Author: Michelle Cehn

Ingredients

2 tablespoons olive oil
5 medium-sized red onions peeled and thinly sliced
1 tablespoon balsamic vinegar
1 bay leaf
1 tablespoon dried oregano
5 cups vegetable broth or equivalent amount of vegan bouillon and water
salt to taste
black pepper to taste
toasted rustic bread slices or vegan croutons to taste
vegan cheese to taste, optional
sprigs of thyme (or other fresh herbs) to garnish, optional

Instructions

In a large soup pot over medium heat, add in olive oil, allow to heat, and then add the sliced onions. Allow onions to brown for about 15 to 20 mins, stirring occasionally (every 2-3 minutes).
Add the balsamic vinegar and bay leaf and dried oregano. Keep stirring and cook for another 5 mins.
Add the vegetable broth and season with salt and pepper to taste. Let it boil for 5 mins.
Ladle into oven-proof serving bowls, add a handful of croutons or a slice of toasted rustic bread to each bowl, and sprinkle with vegan cheese (allowing the cheese to cover most of the bread and some of the soup, so the soup can still peek through).
Broil in the oven (with a cookie sheet below them to catch anything that drips) until the cheese is melted. Garnish with a sprig of thyme and and serve hot.

Notes

Serving Tip: Want to add melted cheese on top, like classic french onion soup? Serve in an oven-proof bowl, top with your favorite vegan cheese slices, and broil for a minute or two just until cheese melts.

Storing Instructions: Let the soup cool to room temp, then pour it into an airtight container. Store it in the fridge for up to 4 to 5 days, or freeze it (without bread or cheese on top) for up to 2 months. When you're ready to eat, just warm it up on the stove or in the microwave and give it a good stir.

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