Slowly carmelizing the onions in red cooking wine gives this French onion soup a rich, savory flavor. It’s the best vegan French onion soup ever! A fantastic recreation of the original.
After a H-E double toothpicks of a week, I found I needed a strong drink…
And this said drink ventured it’s way into this vegan French onion soup…Rich red wine. Okay, it wasn’t wine-wine, but red cooking wine and I actually had a strong glass of water with lemon in it, but hey, I can dream a little, right?
Prior to me going vegan, I HEARTED French onion soup. It was my go-to soup whenever it was offered at restaurants. The flavor was so savory. The cheese, so, well, gooey and cheesy!
Since I turned vegan, this has been a soup scratched off my list. The other day, Mr. Chef asked me to make it for him. Well, I was not going to sit by and watch him eat one of my favorite soups, so I concocted this delicious vegan French onion soup made with vegetable broth, instead of beef broth. The result? The best vegan French onion soup ever! It’s going to be a staple in my home!
When I took this French onion soup out of the oven and had my first bit, it was love at first sight with many exclamation points following with each succeeding slurp.
This vegan French onion soup is:
If you like this soup, try some of these other soup recipes on Bakerette:
If you make this recipe, let me know by leaving a comment and rating the recipe. Better yet, take a picture of your creation and tag it #bakerettejen on Instagram! I’d love to see what you’ve come up with!
- 1/4 cup dairy free butter
- 2 onions, thinly sliced
- 1 garlic clove, minced or pressed
- 1 bay leaf
- 1 fresh thyme sprig
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup red cooking wine
- 1 1/2 tablespoons all-purpose flour
- 4 cups (32 ounces) vegetable broth
- 1 baguette, sliced
- 2 cups dairy free mozarella cheese
- In a stock pot, melt butter over medium heat. Add garlic, bay leaf, thyme, salt and pepper and cook until onions are soft and caramelized, stirring frequently so they don't burn (about 20 minutes).
- Add wine and bring to a boil. Reduce heat to medium low and cook until wine has evaporated, stirring frequently (about 5 minutes).
- Remove bay leaf and thyme and discard.
- Quickly whisk flour into onions and cook for 5 minutes stirring constantly. Add vegetable broth, bring soup back to a boil, turn to medium low heat, cover, and simmer for 10 minutes. Season to taste with salt and pepper.
- Turn oven broiler to high, line a baking sheet with foil. Put 4 oven-proof bowls (such as ramekins) on prepared baking sheet. Divide soup between the bowls. Top with two slices of baguettes, sprinkle with cheese, and transfer to the oven to toast the bread and melt the cheese. Serve while warm.