The BEST Vegan French Onion Soup

The journey to create the best VEGAN FRENCH ONION SOUP was certainly a lot of fun but a challenging one. The hardest part was finding the right vegan cheese that adds depth to the soup and also melts beautifully.

We are lucky enough to have a small artisanal vegan cheese shop, Vromage, in our hometown, Los Angeles. It is the best cheese that we found. If you are not in the neighborhood, don't despair, you can find other great vegan cheese, such as Follow Your Heart's Monterey Jack and Parmesan. It seems like these days, more and more wonderful vegan cheesemakers are coming out onto the market. So play around and see which cheese suits your tastebuds.

If you feel adventurous, we recommend making your own plant-based cheese, there are plenty of books providing incredible recipes.

One of our favorites is Miyoko Schinner's Artisan Vegan Cheese: From Everyday to Gourmet. Her palm-oil free vegan butter is a staple in our kitchens along with her other cheese products.

Let's share a few of the health and beauty benefits of the main ingredient:

ONIONS contain phytochemicals especially in the outer layers so make sure you don't peel away too much.

Phytochemicals are known for:
- Fighting colds
- Improving the immune system
- reducing inflammation and healing infections.

ONIONS also contains chromium which assists in regulating blood sugar.

A powerful plant pigment called quercetin is known to be an important cancer-preventive agent, it can neutralize free radicals that age your body, including your skin. There is also other skin beautifying components like Sulfur, Vitamin A, B, C, and E.

2.5 lbs Onions
1 Tablespoon Vegan Butter
3 Tablespoons of Olive Oil
1/2 Cup of White Wine
Vegetable Bouillon
Grated Vegan Cheese
Salt/Black Pepper/ Fresh Thyme/ Bay Leaves

1) Dice onions into wedges.
2) Melt the butter in large Dutch oven pan over medium heat. Add the olive oil. Add onions. Stir frequently until onions have begun to soften.
3) Reduce the heat to low. Stir occasionally until the nice brown patina starts to form on the bottom of the pan. About 1 to 1 and 1/2 hours.
4) Once this patina forms, continue to scrape off with a wooden spoon. Constantly stirring and scraping. Your onions should be a deep brown color.
5) Add your wine. A little at a time.
6) Add water, vegetable bouillon, black pepper, salt, fresh thyme and bay leaves. Bring to a boil. Simmer for about 15 minutes to incorporate the flavors together.
7) To prepare the croutons; add a little olive oil in a pan. Set the heat to low. Place the croutons in the pan and gently brown both sides of the baguette.
8) Assemble the soup.
Soup, croutons, then vegan grated cheese. Add a drizzle of olive oil on the top.
9) Place soup in a preheated oven, 500F. Bake for 10 minutes.
10) Enjoy!

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