Vegan Caramelized Onion Soup
Few things are as deeply satisfying as a bowl of French onion soup, and this plant-based version delivers every bit of that rich, slow-cooked magic. The key is patience — three pounds of yellow onions are coaxed down over nearly an hour until they turn deep amber and jammy, building a naturally sweet, savory base that no shortcut can replicate. A splash of vegan-certified white wine deglazes all those caramelized bits from the pot, and a tablespoon of tamari adds the kind of umami depth that makes the broth taste like it simmered all day. Vegetable broth carries everything together into a dark, glossy soup that is genuinely hard to believe contains no beef stock or butter. The finishing touch — broiled bread topped with bubbling, golden vegan cheese — means you get that iconic crouton crown without any dairy in sight. It serves four, so it's perfect for a cozy dinner party or a weekend meal that feels a little special. Ladle it into oven-safe bowls, slide them under the broiler, and get ready for some serious table silence.
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Learn more →Ingredients
4 servings
For the soup
- 3 tbsp vegan butter
- 1 tbsp olive oil
- 3 lb yellow onions (about 5 large), thinly sliced into half-moons
- 1 tsp salt, plus more to taste
- ½ tsp sugar
- 4 cloves garlic, minced
- 2 tsp fresh thyme leaves (or ¾ tsp dried thyme)
- 1 bay leaf
- ½ cup dry white wine (vegan-certified)
- 1 tbsp tamari
- 5 cups vegetable broth
- ¼ tsp black pepper, plus more to taste
For the toasts
- 8 slices vegan bread (baguette-style or sourdough), about ½ inch thick
- 1 tbsp olive oil
- 1 ½ cups vegan cheese, shredded (such as gruyère-style or mozzarella-style)
Chef's tipUse it on pizza or in baked dishes where it melts, rather than eaten fresh.
Instructions
- 1
Melt the vegan butter with 1 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until the butter is fully melted and the mixture is shimmering.
- 2
Add the sliced onions and 1 tsp salt, stirring to coat. Cook over medium heat, stirring every 5–7 minutes, until the onions have softened and collapsed, about 20 minutes.
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