Vegan French Onion Soup
Warm up with this fantastic vegan French onion soup! It is loaded with caramelized onions, topped with crispy bread, and comes with a creamy vegan cheese sauce! A rustic dish that is so comforting on cold days!
Ingredients
Onion Soup
- 2 tbsp vegan butter
- 1 tbsp oil
- 4 medium onions thinly sliced
- 1 clove of garlic minced
- 1 tbsp all-purpose flour
- 1/4 cup white wine
- 4 cups vegetable broth
- 1/4 tsp ground black pepper
- 1/8 tsp salt adjust to taste
- 4 slices of bread
Vegan Cheese Sauce
- 1/2 cup raw cashews soaked in hot water for 1 hour
- 1/2 cup water
- 2 tbsp nutritional yeast
- 2 tbsp tapioca starch
- 1 tbsp oil
- 1 tsp white miso
- 1 tsp maple syrup
- 1 tsp white vinegar
- 1/4 tsp onion powder
- 1/4 tsp salt
Instructions
- Melt the butter and the oil in a deep saucepan or cast-iron pot over low-medium heat. Once hot, add the sliced onions and sauté for 3-5 minutes.
- Season with a pinch of salt and continue cooking the onions for 30-35 minutes, stirring regularly, until the onions are golden brown. Be patient, you want to caramelize the onions slowly.
- Next, add the minced garlic and cook for one more minute.
- Sprinkle the flour over the onions and stir to coat.
- Deglaze the pot with the white wine and increase the heat to medium. Cook for about 3 minutes.
- Pour in the vegetable broth, ground black pepper, and salt. Cover the pot with a lid and let it simmer for about 30 minutes. Taste and adjust seasoning if needed.
- Preheat your oven with the broiler on. Divide the soup between 4 small bowls or mini cocottes. Top each bowl with a thick slice of bread and drizzle with 2-3 tablespoons of vegan cheese sauce.
- Place under the broiler for 1-2 minutes or until the bread is toasted. Top with chopped scallions and serve immediately!
Vegan Cheese Sauce
- Drain the raw cashews and transfer them to a blender. Add all the other ingredients and blend for 10-15 seconds or until smooth.
- Transfer to a small saucepan and heat over low-medium heat, constantly whisking until it thickens. Remove from heat and use immediately.
Notes
- Be patient. The caramelization process will bring a lot of flavor to the soup, so you want to caramelize the onions slowly on the stovetop until they brown. Be aware that this step will take roughly 30-40 minutes.
- Use good quality vegetable stock. The stock will affect a lot the flavor of the soup, so I recommend using your favorite vegetable stock or, even better, using homemade vegetable stock.
- Use store-bought vegan cheese. If you are short on time or simply don't want to prepare the homemade vegan cheese sauce, feel free to replace it with your favorite shredded vegan cheese.
- You can keep the soup without the bread for up to 4 days in the refrigerator. Top with the bread and cheese sauce, and grill just before serving.
Nutrition
Serving: 1 serving (without bread and cheese) | Calories: 131 kcal | Carbohydrates: 15.5 g | Protein: 1.5 g | Fat: 5.9 g | Saturated Fat: 3.7 g | Cholesterol: 15 mg | Sodium: 668 mg | Potassium: 182 mg | Fiber: 3.5 g | Sugar: 6.9 g | Calcium: 51 mg | Iron: 1 mg