Vegan French Onion Soup: A Comforting, Dairy-Free Delight

On a chilly day, there’s nothing better than a warm bowl of French onion soup. This vegan version captures all the rich, savory flavors of the classic dish but without any dairy.

It’s filled with slowly caramelized onions and topped with crispy baguette slices covered in gooey, stretchy vegan cheese. Whether you’re vegan or simply looking to enjoy more plant-based meals, this soup is the ultimate comfort food in a bowl.

Ingredients You Will Need

To make this vegan French onion soup, gather the following ingredients:

For the Soup:

• 6 large yellow onions, thinly sliced
• 4 tablespoons olive oil
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 5 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1/2 cup dry white wine (or more broth if you prefer)
• 6 cups vegetable broth
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 bay leaf
• 1/2 teaspoon black pepper
• More salt, to taste
• 1 baguette, sliced into rounds

For the Vegan Cheese Topping:

• 1/2 cup raw cashews
• 1 1/2 cups water
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 4 tablespoons tapioca starch

How to Make Vegan French Onion Soup

Step 1: Caramelize the Onions

Heat the olive oil in a large pot over medium heat. Add the sliced onions and toss them well in the oil. Cook for about 15 minutes, stirring occasionally, until the onions soften.

Then, increase the heat slightly and cook for another 30 minutes, stirring occasionally, until the onions turn golden brown. Add the sugar and salt and cook for an additional 10-15 minutes until the onions are fully caramelized.

Step 2: Build the Soup Base

Add the minced garlic to the pot and sauté for 1-2 minutes. Stir in the flour and cook for another minute. Pour in the white wine (or broth) to deglaze the pot, scraping up any brown bits from the bottom. Add the vegetable broth, thyme, bay leaf, and black pepper.

Stir well and bring it to a boil. Lower the heat and let the soup simmer for about 15 minutes. Remove the bay leaf and adjust the seasoning with more salt if needed.

Step 3: Toast the Bread

Preheat the oven to 400°F (200°C). Place the baguette slices on a baking tray lined with parchment paper and toast them in the oven for about 5–7 minutes, or until they are lightly golden. Set them aside.

Step 4: Make Stretchy Vegan Cheese

Soak the cashews in hot water for at least 5 minutes, then drain. Blend the soaked cashews with water, lemon juice, salt, and tapioca starch until smooth.

Pour the mixture into a pan and cook over medium-high heat, stirring constantly. It will thicken and become stretchy, just like cheese. Once it has reached the right texture, remove it from heat.

Step 5: Assemble and Serve

Spread a scoop of the stretchy vegan cheese onto each toasted baguette slice. Place them under the broiler for a few minutes until the cheese is bubbly and golden.

Serve the hot soup in bowls and place the cheesy toast on top. Alternatively, ladle the soup into oven-safe bowls, add the cheesy toast on top, and broil directly in the oven.

Why You’ll Love This Recipe

This vegan French onion soup proves that plant-based dishes can be just as rich, flavorful, and comforting as their non-vegan counterparts. The slow-cooked onions give the soup a sweet, deep flavor, while the cheesy toast topping adds a satisfying finish.

Whether you’re making it for yourself or impressing guests, this soup will quickly become a favorite. It’s the perfect balance of savory and creamy, and it’s sure to satisfy your comfort food cravings—all while being completely vegan!

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