Vegan French Onion Soup
French onion soup is a classic and gets its flavor from deeply caramelized onions. This Vegan French Onion Soup recipe has every bit of the flavor, with only a fraction of the fat.
I absolutely love soup, and this is one that is at the top of my favorites list. Topped with sourdough bread and homemade vegan mozzarella, I think you are going to be amazed by this healthy French onion soup recipe’s incredibly warm texture and taste.
This recipe is so good, that it was even published on the T. Colin Campbell Center for Nutrition Studies website.
We have more delicious soup recipes on this website like my vegan broccoli cheddar cheese soup, our creamy dairy-free potato soup, and this barley vegetable healthy soup.
Reasons you will love this soup
- Rich, Deep Flavors: This vegan French onion soup delivers the same savory, caramelized onion flavor you love, without any animal products.
- Completely Plant-Based: Made with vegan-friendly ingredients, this classic soup is perfect for anyone following a plant-based diet.
- Healthier, Dairy-Free Twist: Enjoy the comforting taste of French onion soup without the dairy, making it lighter and easier to digest.
- Perfect for Cold Weather: This warm, hearty soup is ideal for cozy nights, offering a comforting and satisfying meal that’s still nutritious.
Ingredients you will need
- Onions- Yellow onions are ideal for making vegan French onion soup because they have a naturally sweet flavor that deepens when caramelized, adding a rich, savory taste to the broth.
- Vegetable broth- Provides a savory and rich base and enhances the natural sweetness of the caramelized onions while maintaining the soup’s plant-based integrity.
- Vinegar & red wine- The red wine brings richness and body, mimicking the depth that traditional recipes get from beef broth, while the balsamic vinegar provides a subtle tang that balances the savory flavors, creating a well-rounded and robust soup.
- Soy sauce- For a rich umami flavor that mimics the depth of traditional beef broth.
- Cashew mozzarella cheese- My homemade dairy-free mozzarella cheese is a perfect topping for this soup.
How to make vegan French onion soup
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Begin by slicing the onions into thin crescents. The thickness really depends on personal preference.
I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.
STEP #2: In a large pot, saute onions in 1/2 cup of veggie broth or water until they begin to heavily brown.
Add half of the red wine (1/4 cup) and minced garlic. Continue to brown the onions for about 3-5 minutes on low heat. Add a little more water if needed. Scrape down the bottom of the pan to release all of the flavors of caramelizing onions. The alcohol cooks out of this.
Next, add the other half of the red wine and continue cooking for approximately 3-5 minutes. Onions should be thickly browning, but not sticking to the bottom.
STEP #3: Add remaining ingredients to pot–4 cups water, soy sauce, balsamic, bay leaf, thyme, salt, and pepper.
Cover and cook on low for approximately 15-20 minutes. While this is cooking, begin making Vegan Mozzarella Cashew Cheese Topping.
STEP #4: I don’t soak my cashews for the mozzarella because I have a Vitamix blender that does a great job of getting them nice and creamy. However, if your blender is less powerful, you’ll likely need to soak the cashews in hot water for at least 30 minutes.
Place all of the mozzarella cheese ingredients in a blender or food processor and process on high until nice and smooth.
STEP #5: Pour the blended cheese into a saucepan and begin heating slowly and whisking together as it warms. This will happen pretty quickly, so do not leave it unattended.
Stir it nearly constantly until it reaches the desired thickness and stretchiness.
STEP #6: After making the soup, pour it into oven-safe bowls. Top with pieces of sourdough bread. Then finish off with a large dollop of the mozzarella topping.
Place the soup crocks on a baking sheet and broil in the oven for approximately 3 minutes, or until the tops are brown and bubbly. The finished product is incredible!
*Originally published April 01, 2016.
Frequently Asked Questions
Yellow onions are the best choice due to their balance of sweetness and pungency, which caramelizes perfectly, adding a rich, sweet flavor to the soup.
Yes! Using ingredients like vegetable broth, soy sauce, balsamic vinegar, and red wine adds depth and umami to the soup, mimicking the richness of traditional beef-based versions.
If you don’t have red wine on hand, you could sub out red wine vinegar or even rice vinegar. Even apple cider vinegar will work in a pinch.
Stored in an airtight container, vegan French onion soup can last up to 4-5 days in the refrigerator. Reheat gently on the stove to maintain the rich flavors.
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Vegan French Onion Soup
Ingredients
French Onion Soup
- 3 large yellow onions
- 1/2 cup veggie broth or water
- 3 cloves garlic diced
- 1/2 cup red wine alcohol cooks out
- 4 cups water
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 1 bay leaf
- 2 teaspoons ground or fresh thyme
- 1/2 teaspoons salt or to taste
- 1/4 teaspoon fresh ground pepper
- sourdough bread
- Vegan Mozzarella
Vegan Mozzarella Topping (optional)
- 3/4 cup water
- 1/4 cup raw cashews or white beans
- 1 tablespoon white wine vinegar
- 1 tablespoon nutritional yeast
- 1 tablespoon arrowroot powder or cornstarch or tapioca flour
- 1/2 teaspoon salt
Instructions
French Onion Soup
- Begin by slicing the onions into thin crescents. The thickness really depends on personal preference.
- In a large pot, saute onions in 1/2 cup of veggie broth or water until they begin to heavily brown.
- Add half of the red wine (1/4 cup) and minced garlic. Continue to brown the onions for about 3-5 minutes on low heat. Add a little more water if needed. Scrape down the bottom of the pan to release all of the flavors of caramelizing onions. The alcohol cooks out of this.
- Next, add the other half of the red wine and continue cooking for approximately 3-5 minutes. Onions should be thickly browning, but not sticking to the bottom.
- Add remaining ingredients to pot–4 cups water, soy sauce, balsamic, bay leaf, thyme, salt, and pepper. Cover and cook on low for approximately 15-20 minutes. While this is cooking, begin making Vegan Mozzarella Cashew Cheese Topping.
- Pour the soup into oven-safe bowls. Top with pieces of sourdough bread. Then finish off with a large dollop of the mozzarella topping. Place the soup crocks on a baking sheet and broil in oven for approximately 3 minutes, or until tops are brown and bubbly.
Vegan Mozzarella Topping
- White beans can be substituted for cashews in this recipe to make it nut-free. Personally, I love the cashew version because the flavor is out of this world. However, I understand completely that some folks have nut allergies or heart disease and are staying away from nuts. Thankfully, white beans do a good job of substituting in this cashew cheese recipe. Just keep in mind that the outcome will taste a bit different.
- I don’t soak my cashews for this recipe because I have a Vitamix blender that does a great job of getting them nice and creamy. However, if your blender is less powerful, you’ll likely need to soak the cashews in hot water for at least 30 minutes.
- Place all of the mozzarella cheese ingredients in a blender or food processor and process on high until nice and smooth.
- Pour the blended cheese into a saucepan and begin heating slowly and whisking together as it warms. This will happen pretty quickly, so do not leave it unattended. Stir it nearly constantly until it reaches the desired thickness and stretchiness.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
This is the best blog for any vegans out there. I am surprised to know that even vegan mozzarella exists!! Blending cashews or white beans is a good choice for vegans who do not want to use any dairy products.
Question re: using beans instead of cashews for “cheese” topping … just want to confirm this is cooked or canned beans, not raw beans and soaked liked the cashews? Plan to make the recipe soon, thanks for sharing.
Hi Robin- Yes this would be cooked or canned beans. Enjoy!
Very delicious! I used mirin in place of red wine. I also used sprouted grain bread (ezekial) one night and I experimented with replacing the sourdough with millet as well. It was delicious every way!
Can I use white onion instead of yellow?
Hi Charlene- Yes, white onions will work well too. Enjoy!
I was planning on making this tonight but I just realized I don’t have any red wine. Want substitution ideas? Thanks!
Hi Tiffany- Balsamic vinegar is a good replacement for red wine vinegar. Hope it turns out great for you!
I have made the cheese and frozen it. Can I add this as a topping?
Hi Richard- Yes, you sure can. Just defrost it and add to this soup. Enjoy!
Would a whole grain baguette work in place of the sourdough bread?
Hi Cyd- Oh, yes! I think a baguette would be a delicious substitute for this soup. Enjoy!
I’m going to make this this week, it looks so good! Can I leave out the bay leaf and replace the balsamic vinegar with red wine/ white wine vinegar? I don’t have any balsamic vinegar at home.
Hi Mary- Yes, leaving out the bay leaf is no problem at all. I haven’t tried this with red wine or white wine vinegar, but I think you should go for it!
I made this for dinner tonight and wow, it was amazing. Exactly what I have been needing. I quadrupled the batch so we could have left overs and freeze portions, I am so glad I did as I will be enjoying this for lunch tomorrow too. Thank you for the great recipe.
Wonderful! I am so glad that you enjoyed it. Smart move on quadrupling the recipe and freezing some for later. Thanks so much for your comment!
Thank you so much for this. My husband loves French onion soup and he has missed it since we went plant based. I can’t wait to surprise him with this!!
Wonderful! I am SO glad you will be able to surprise him. Makes me smile! 🙂
Tried this tonight……it was sooooooo peppery, I was the only one who could eat it. I would cut the pepper by at least half, if not more. It was disappointing since it tool awhile to make and I was really looking forward to it. 🙁
Is there more pepper other than the 1/4 tsp? I may be missing something
I don’t add much pepper, but that is definitely subject to tastes. Add as much or as little as preferred.
Debra, there’s 1/4t of black pepper. You must have read that as 4t!!
Beautiful presentation Terri! I cannot wait to try it!
Recipes look delicious!