Vegetarian French onion soup is warm, flavorful, and satisfying—perfect for cold weather. And as we’re going into winter, vegetarian soup recipes are perfect for the season. My vegan French onion soup recipe is ideal for vegetarians and vegans alike, as it contains no cheese. Instead, this recipe uses vegan cheese and butter substitutes. French onion soup is a natural choice for a vegan recipe, since the rest of the ingredients are already pretty vegan-friendly. If you’re a vegetarian and not a vegan, you can just use real cheese and butter instead. For this recipe, note that you will need a Dutch oven as well as four oven-proof bowls.
1 tbsp vegan butter (or real butter if you’re not a vegan)
1 thinly sliced leek. Use the white and light green section, but set aside the dark green part to season at the end.
3 sprigs of fresh thyme
1 tsp olive oil
1 ½ pounds of yellow onions sliced thinly (about 6 cups)
6 finely sliced shallots (about 1 ¾ cups)
1 sprig of fresh rosemary (you may substitute dry spices, but fresh is tastier)
2 cups water
2 tsp vegan Worcestershire sauce
1 tbsp all-purpose flour (gluten free works great)
4 cups of vegan beef bullion broth
¼ cup dry sherry
8 toasted baguette slices (gluten free works great here too)
½ cup shredded vegan mozzarella cheese substitute (or real cheese if you’re not a vegan)
1 tbsp fresh chopped chives
1. Start by turning the stove onto medium heat. Put a Dutch oven over the stove and add the vegan butter and olive oil. Next, put in the chopped onions, leek and shallots (use the white/light green part of the leek only for this step), and then add in salt and pepper as desired. Stir the contents together, cover, and cook for 10-15 minutes. You do not need to stir.
2. Check to see if the onions are soft and beginning to turn brown. If they are, you may uncover the pot and stir the mixture. Keep stirring and cooking until the onions are deep brown. This step takes about 25 to 30 minutes, with frequent stirring. If you notice the onions beginning to stick to the bottom, you need to add in a little water. Stirring helps to prevent the onions from sticking.
3. Get a piece of kitchen twine and tie together the rosemary and thyme sprigs along with the dark, leafy part of the leek which you set aside earlier.
4. Now sprinkle the flour over the onions, stir, and continue to cook. Do this for about 3 minutes, and then add the water along with the broth. Stir it all together, and make sure all the onions are un-stuck from the bottom of the Dutch oven.
5. Add the thyme, rosemary and leek sprigs which you have tied together. Drop the heat to a simmer and continue cooking for another 20 to 25 minutes.
6. Add the Worcestershire sauce, and pull the pot off the stove. Remove the herbs, and add in the sherry along with more salt and pepper (if needed).
7. Now comes the baking step. Pour the soup into four oven proof bowls and place them on top of a baking sheet. Now you add your baguette slices, 2 per bowl, and the mozzarella cheese or cheese substitute. Put the baking sheet with the bowls under the broiler. When the cheese melts and browns, you are done. Usually this only takes about a minute.
8. Remove from the oven, add the chives on top, and serve.
Servings : 4
Ready in : 85
Course : Soup
Recipe Type : Dinner, Vegan Recipes