Vegan Main Dishes/ Vegan Recipes/ Vegan Soups, Stews, and Chilis

French Onion Soup

Onions on white

Ahhh, French Onion soup, my favorite vegetarian mistake. I loved this so much in my omnivore days that I just assumed since it was an onion soup that it had to be vegetarian. Boy, was I wrong. I was just three months into being vegetarian when on of my coworkers informed me that French onion soup is made with beef broth! Imagine my horror, especially since I hadn’t eaten beef in nearly a decade. But hey, we all make mistakes, and from that day forward the French onion soup and I parted ways. But now here we are, reunited…and it feels so good (sing along!). This recipe is contributed by Alicia C. Simpson from her book Quick and Easy Vegan Comfort Food(The Experiment, 2009).

Serves: 4

  • ¼ cup vegan buttery spread, such as Earth Balance
  • 3 medium white or yellow onions, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon sugar
  • Dash of pepper
  • 2 tablespoon unbleached all-purpose flour
  • 5½ cups vegetable stock
  • ½ cup red wine or dry sherry wine
  • 1 tablespoon vegan Worcestershire sauce
  • 2 teaspoons fresh thyme
  • 1 French baguette
  • Vegan mozzarella, sliced thin

Preheat the oven to 450ºF.

Melt the margarine in a large Dutch oven or stockpot. Add the onions and cook over medium-low heat for 25 minutes or until soft and caramelized, stirring often. About 15 minutes into cooking the onions add the garlic, sugar, and pepper.

When the onions are caramelized, stir in the flour until well blended. Stir in the vegetable stock, wine, Worcestershire sauce, and thyme. Bring the soup to a boil. Reduce heat to low, cover, and simmer for 10 minutes.

Cut four 1-inch slices of baguette and toast until just slightly brown.

Place the four ovenproof bowls on a foil-covered baking sheet and ladle in the soup. Place 1 toasted baguette slice on top of each bowl of soup and cover with mozzarella.

Bake for 10 minutes or just until cheese has begun to melt. Conversely, you can also place the soup under the broiler until cheese is melted, about 1 to 2 minutes.

Visit Alicia Simpson at her web site.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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  • Reply
    Lets share some recipes :) - Page 2 - BabyandBump
    January 29, 2012 at 8:04 pm

    […] thread is making me hungry glad to see I'm not the only veggie. Here's another of my favorites…ch-onion-soup/ I use butter instead of non-hydrogenated margarine and regular mozzarella cheese instead of […]

  • Reply
    January 31, 2013 at 7:11 pm

    I use a commercial mushroom broth which works nicely because it’s dark and a bit more hearty than vegetable.

    • Reply
      January 31, 2013 at 8:12 pm

      Mushroom broth is a wonderful idea! It must add a very rich flavor. Thanks so much for sharing this idea —

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