There’s something truly comforting about a warm bowl of Vegan French onion soup. It takes me back to cozy winter nights, wrapped in a blanket, with caramelized onions wafting through the kitchen. Before I went vegan, it was one of those dishes I thought I’d have to say goodbye to forever. But let me tell you—this vegan version is every bit as rich, savoury, and satisfying as the classic. And honestly, I might love it even more now.

If you’ve been missing that deep, umami-packed broth topped with gooey cheese and a crusty slice of bread, you’re in for a treat. This recipe is more than just a swap for the original—it stands proudly. I will walk you through everything step-by-step, just like I would if we were cooking together in my kitchen.

Ingredients for the Perfect Vegan French Onion Soup

Let’s start with the essentials. You don’t need anything fancy—just a few humble ingredients that, when treated right, come together into something magical.

Caramelized onions: This is where the magic begins. I like using yellow onions because they caramelize beautifully, but sweet onions work well too.
Vegetable broth: Choose a high-quality one, or better yet, homemade. I add a splash of tamari for that rich, savoury depth you usually get from the beef broth.
Fresh herbs: Thyme and bay leaves are my go-to. They infuse the soup with a subtle earthiness that I love.
Vegan cheese and crusty bread: You can’t have French onion soup without that cheesy toast! I usually go for a baguette slice and top it with vegan mozzarella or my homemade cashew cheese.

Pro tips:

If you’re gluten-free, just sub in gluten-free bread and double-check your cheese and broth.
Want to keep it oil-free? Use a splash of broth instead of oil when caramelizing the onions. It still works beautifully.

How to Properly Caramelize Onions for Vegan Soup

This is the step where patience pays off. Caramelizing onions isn’t hard, but it takes time and makes all the difference.

Here’s what I do:

Slice up 4 or 5 yellow onions thinly and evenly.
Add a tablespoon of olive oil (or broth) to a wide pan and warm it over medium-low heat.
Toss in the onions with a pinch of salt, and let them cook down slowly. Stir them every few minutes.
After about 30 to 45 minutes, they should be golden brown, soft, and sweet-smelling.

Sometimes, if I’m feeling fancy, I’ll add a splash of white wine or balsamic vinegar near the end. It helps deglaze the pan and adds even more flavour.

Building the Rich, Savory Vegan Broth

Now that your onions are perfect, it’s time to build the broth. This is where the whole dish comes together.

Here’s my go-to method:

Add minced garlic, fresh thyme, and a bay leaf to the caramelized onions.
Stir until fragrant (just a minute or two), then pour in about 1/2 cup of dry white wine to deglaze the pan.
Once the wine reduces, pour in your vegetable broth.
Add tamari or soy sauce for depth, nutritional yeast, or a teaspoon of miso paste if you want even more umami.
Let it simmer for at least 20 to 30 minutes so the flavours can meld together.

If I have mushrooms on hand, I’ll sometimes slice a few and toss them in—they add a lovely earthiness to the broth.

Toasting the Bread and Melting the Vegan Cheese

Let’s be honest—this is the part everyone gets excited about. That cheesy, crusty topping? It’s essential.

Here’s how I do it:

Slice up some crusty baguette.
Toast the slices in the oven until they’re golden and crispy.
Top with vegan cheese (shreds or homemade), then broil until melted and bubbly.

If you have oven-safe bowls, ladle the soup in, add the toast, sprinkle on the cheese, and broil everything together for that classic finish.

Tips for Serving and Storing Vegan French Onion Soup

This soup is fantastic served fresh, but it also stores well. I often make a double batch, so I have easy meals ready.

Serving:

Ladle into bowls and top with the cheesy toast.
Garnish with fresh thyme or parsley if you’re feeling fancy.
Pair with a light salad or roasted veggies for a complete meal.

Storing:

Store the soup base separately from the bread.
It keeps in the fridge for 4–5 days and freezes beautifully.
Reheat gently on the stove, then add fresh toasted bread and cheese.

Faq About Vegan French Onion Soup

Is French onion soup vegan? Traditionally, no. But this version skips the beef broth and dairy cheese, replacing them with plant-based alternatives with just as much flavour.

Can I make this gluten-free? Absolutely. Use gluten-free bread, and check that your cheese and broth are gluten-free, too.

What’s the best vegan cheese for melting? I love using homemade cashew mozzarella, but store-bought options like Violife or Daiya work great, too.

Why does my soup taste too sweet or bitter? If your onions are cooked too fast, they might burn and turn bitter. Go low and slow. A pinch of salt at the start helps draw out moisture and sweetness.

Final Thoughts : Vegan French Onion Soup

This Vegan French Onion Soup has become one of my go-to comfort meals. It brings back the same cozy feelings I had with the traditional version, but in a way that aligns with my values and lifestyle.

Whether you’re new to plant-based eating or a seasoned vegan looking to recreate old favourites, this recipe will hit the spot. I hope you enjoy making it as much as I do—and if you try it, I’d love to hear how it turned out for you!

Happy cooking, and stay cozy!

Vegan French Onion Soup

James

Learn how to make rich and savory Vegan French Onion Soup with simple ingredients. Perfect cozy comfort food for plant-based eaters.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Course Soup

Cuisine French

Servings 4

Calories 280 kcal

Ingredients

4 –5 large yellow or sweet onions thinly sliced
1 tbsp olive oil or vegetable broth for oil-free
3 cloves garlic minced
6 cups vegetable broth
2 tbsp tamari or soy sauce
1/2 cup dry white wine optional
1 tbsp nutritional yeast or 1 tsp miso paste optional, for umami
2 –3 sprigs fresh thyme or 1 tsp dried thyme
1 bay leaf
Salt and black pepper to taste
4 slices crusty French bread or gluten-free bread
1/2 to 1 cup vegan cheese mozzarella-style or cashew-based

Instructions

Gently warm olive oil in a spacious pot over medium-low heat. Add the thinly sliced onions along with a sprinkle of salt, letting them soften slowly and release their natural sweetness. Cook slowly for 35–45 minutes, stirring frequently, until onions are soft and golden brown.
Stir in minced garlic, thyme, and bay leaf. Cook for 1–2 minutes until fragrant.
Add white wine (if using) to lift the brown bits and deepen the flavor. Allow the mixture to simmer gently, letting the liquid cook down until it’s reduced by half.
Pour in vegetable broth, tamari, and nutritional yeast or miso paste. Raise the heat to bring it to a boil, then reduce to a gentle simmer. Let cook for 20–30 minutes. Season with salt and pepper to taste.
While the soup simmers, toast the bread slices until golden. Top with vegan cheese and broil until melted and bubbly.
Ladle hot soup into bowls. Top each bowl with a cheesy toast slice. Garnish with fresh thyme if desired.

Notes

For a gluten-free version, use GF bread and check your broth and cheese labels.
Don’t rush the onions—low and slow caramelization is key for rich flavor.
Add mushrooms for extra depth or balsamic vinegar for a sweet-savory twist.
Store the soup and bread separately. The soup keeps in the fridge for up to 5 days or freezes for up to 2 months.

Keyword Vegan French Onion Soup

How to Make Vegan French Onion Soup – Easy Recipe