Heat -with a hot bowl of vapor onion soup vegan soup finished off with toast and lying vegan cheese. It is easy to fall in love with this savory and caramelized food of comfort full of onion!
Enjoy warmer and more cozy vegan soup recipes, such as my vegan broccoli cheddar soup, spicy peanut soup and vegan pumpkin soup.
The cold winter climate has nothing in this vegan French onion soup. Very tasty and so comfortable, there is no better way to warm up than with a large bowl!
Now, traditional French onion soup is not known for being a vegan meal. It is made with beef broth and a layer of gruyère cheese on top, which means that vegans do not usually enjoy their layers of wonderful warming flavors. That is, so far …
A good handful of simple vegan replacements were needed to make this vegan soup! Made of a salted, herbaceous and caramelized vegetable broth, toasted baguette slices and an extensive “cheese” Inspired by my easy recipe for vegan mozzarella cheese, you have a great comfortable food bowl that is as decadent as the classic.
Why this is the best recipe for Vegan French onion soup
- A French classic made vegan -This French onion soup without dairy has everything you like about the classic. You will find salted broth, caramelized onions, toast and a layer of “melted cheese” at each slurp.
- You instantly warm up -It, when my Bourguignon mushroom, this vegan French onion soup is a cold climate meal that the whole family will worship.
- A must -see for the soups season – There is nothing like “too much soup” when it is cold outside! Go on and do -you are a vegan French onion soup, as well as my vegan potato leek soup, vegan mushroom soup with wild rice and other soup recipes.
How to make French onion soup vegan
Find the complete recipe with measures on the recipe card below.
To caramelize onions, Add sliced onions to a large pot over medium heat. Once softened, put the heat and cook -until they begin to brown. Sprinkle the sugar and salt at the top and continue to cook until the onions are caramelized.
Time Savings Tip: The caramelizing onions take at least 45 minutes, if they are not longer (about 1 hour in this recipe). If you have a short time, you can caramelize the onions up to 4 days in advance and keep them in the fridge until it is time to make this soup.
To make the soup, Add the garlic to the pot and cook it until it is fragrant. Stir the flour. Delage the pan with the wine, with a wooden spoon to scrape the golden pieces stuck at the bottom.
Stir the broth, thyme leaves, bay leaf and black pepper. Heat to a boil, then reduce the heat and simmer.
While you expect, Toast the slices of Baguette Bake until slightly golden. Leave it aside.
To make the cheese lying down, Mix the cashews soak in the water, the lemon juice, the salt and the tapioca starch until it is soft. Pour the mixture into a small pot and heat it to half. Stir the cheese constantly until thickens and becomes an extensive and lying cheese mass. Immediately remove it from the heat.
Place a large tablespoon of cheese on each piece of toast. Put the bread in the oven and make a good blow until the cheese is a little golden on top.
Put the warm soup in the bowls and stir -with 1 or 2 pieces of cheese races. Enjoy!
For a real experience of French onion soup, Make the soup in safe bowls in the oven, stir with a toast and a spoon of cheese and put under the brocerus until the cheese is mocked and slightly golden.
Frequently asked questions
No, French onion soup is not traditionally vegan. The soup is made of beef broth and is served with a generous help of the Gruyère cheese on top. Luckily, my vegan version changes them for simple alternatives based on plants, such as vegetable broth and a cheese shot similar to my easy vegan mozzarella cheese recipe.
The French onion soup would not be the same if it did not take time to properly caramelize the onions. This process improves the natural flavors of onions and brings their hidden sweetness, which brings so deep to soup.
Yes, you can easily make a non -alcoholic French onion soup. Simply owe the pot with an equal amount of vegetable broth instead of wine. The wine adds a subtle brightness to the soup and you can easily mimic this stirring a dash of lemon juice or apple cider vinegar at the end.
The caramelized onions, soup and toast can be made 4 to 5 days in advance. Keep onions and/or onion soup in a hermetic bowl in the fridge and bread in a bag sealed on the counter.
As for cheese, it is easier to work and the most lying when it is cool. However, you can do it 4 to 5 days before and keep it covered in the fridge if it is really short in time.
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Caramelize onions. Peel and cut the onions. In a large pot, heat 4 tablespoons of olive oil over medium heat. Add the onions and bake the oil. Bake, stirring often, for 15 minutes until they have softened. Increase the heat to half and cook, stiring every few minutes, until the onions begin to brown, about 30 minutes. Sprinkle with sugar and salt and cook for another 10-15 minutes until caramelizing.
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Do the rest of the soup. Add the garlic and sauté for 1-2 more minutes, then stir the flour. Pour the wine to oust the pan. Use a wooden spoon or spatula to scrape the golden pieces of the bottom of the pan. Add the broth, thyme leaves, bay leaf and black pepper. Stir -well and make a boil, then reduce the heat and simmer for 15 minutes. Download the blade of the bay and add salt, to taste.
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Toast the bread. Preheat the oven to 400 degrees F and cut the baguette. Align a large sheet with parchment paper and add the baguette. Place in the oven to toast for about 5-7 minutes, until the bread is a little golden. Remove and set aside.
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Prepare the lying cheese pace. Soak the cashews in about 1 cup of boiling hot water for at least 5 minutes. Drain the cashews and add a blender along with the cool of 1 1/2 cups of water, lemon juice, salt and tapioca starch. Mix well. Pour into a small pot/saucepan and bring the heat to medium and high. Stir constantly until thickening and then become a stretched cheese mass and gooey. Remove from the fire immediately.
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Finish the soup. Place a large cheese spoon on each toasted baguette, in the pan lined with parchment. Put the pan in the oven and sprout for a few minutes. To serve, the spoon soup in the bowls and transfer 1 or 2 toast to the top of each bowl. Alternatively, use safe bowls in the oven and soup to the bowls, add a toast and tablespoon of cheese, then bake on a baking sheet and a joke for a few minutes.
- For a gluten -free soup, use gluten free flour or corn purina near the end of the soup kitchen in place (2 TB of corn mixed with 1/4 cup of water).
- To avoid having to make your own cheese, you can use a vegan cheese purchased in the store. Simply melt over the pieces of bread before serving.
Service: 1of 6 servings ; Calories: 378kcal ; Carbohydrates: 51g ; Protein: 8g ; Fat: 15g ; Saturated fat: 2g ; Polyinsaturated fat: 2g ; Monoinsaturated fat: 10g ; Sodium: 1200mg ; Potassium: 386mg ; Fiber: 4g ; Sugar: 12g ; Vitamin A: 561IU ; Vitamin C: 16mg ; Calcium: 97mg ; Parró: 3mg
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