Best Vegan French Onion Soup Recipes

VEGAN FRENCH ONION SOUP

Steps:

• In a Dutch oven, heat 4 tablespoons oil over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add mushrooms, garlic, balsamic vinegar and soy sauce; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 30 minutes. Uncover and let simmer for another 30 minutes., Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

VEGAN FRENCH ONION SOUP

Steps:

• Heat buttery spread and oil in a large, heavy saucepan over medium heat. Add onions, garlic, and salt. Cook for 5 minutes, stirring often. Reduce heat to very low and cook, stirring occasionally, until onions are very tender and brown, 50 to 60 minutes.
• Add flour and cook, stirring constantly, for 3 to 4 minutes. Blend in broth, sherry, and Dijon mustard. Cover and simmer, stirring occasionally, for 15 minutes. Stir in sherry vinegar.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Ladle soup into 6 oven-proof bowls. Top each bowl with a slice of toast and some vegan cheese. Broil until cheesy is bubbly and golden, 1 to 2 minutes. Serve hot.

VEGAN FRENCH ONION SOUP

Steps:

• Heat the olive oil over medium-low heat in a soup pot. Add the onions and sauté them until golden, being careful not to burn - adjust heat down if necessary.
• Add the garlic and continue to sauté slowly until the onions are lightly and evenly browned, stirring frequently, about 20 to 25 minutes.
• Preheat the oven to 375 degrees.
• Pour the water over the onions and give them a good stir. Then add the broth, wine, and mustard. Bring to a gentle boil, then lower the heat. Cover and simmer for about 15 minutes. Season to your tastes with salt and pepper.
• While the soup is simmering, cut the bread into 1-inch-thick slices, allowing 1 or 2 slices per serving depending on the size of your soup bowls. Lay the slices on a baking sheet and bake them for about 15 minutes until they are dry and crisp, turning the slices over once about halfway through the baking time. Watch that they don't burn.
• To assemble the soup, place one layer of bread (1 or 2 slices) in each ovenproof bowl and ladle a serving of soup over it.
• If you're using the cheese - sprinkle about 1/4 cup of the grated cheese over each. Place the bowls back onto the baking sheet and bake them for approximately 10 minutes, or until the cheese is melted. Serve immediately.

FRENCH ONION SOUP (VEGAN)

Steps:

• Heat oil over medium heat and saute onions 3 minutes before stirring. Cook 20 minutes, or until the onions are well browned.
• Add mushroom, garlic, thyme, and tomato paste. Cook 5 minutes, or until the tomato paste turns golden brown.
• Add the wine and scrape the pan bottom, releasing any brown bits. Reduce wine as you simmer 2 minutes.
• Add the stock, soy sauce, miso, and yeast.
• Simmer uncovered for 10 more minutes.