Fructose Free Vegan French Onion Soup Casserole

Total time1 hr 50 min

Prep time20 min

Cook time1 hr 30 min

Fructose Free Vegan French Onion Soup Casserole

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Ingredients

6 servings

For the caramelized onions

3 tbsp vegan butter
Organic Dairy-Free Butter with Peruvian Salt, 10 oz Monty's Dairy Free Plant-Based Butter Original Wildbrine Wild Creamery Cultured & Plant Based European Style Butter Alternative Wildbrine Wild Creamery Cultured & Plant Based Oat Butter Alternative, Gluten Free Miyoko's Creamery European Style Cultured Vegan Butter Hint of Sea Salt
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1 tbsp olive oil
3 lb yellow onions (about 5 large), thinly sliced into half-moons
1 tsp granulated sugar
1 tsp salt
½ tsp black pepper
3 cloves garlic, minced
½ cup dry white wine (vegan-certified)
1 tbsp vegan worcestershire sauce
1 tbsp soy sauce
4 cups vegetable broth
2 sprigs fresh thyme
1 bay leaf

For the bread layer

1 vegan baguette or crusty vegan bread loaf (about 12 oz), cut into ¾-inch slices
1 tbsp olive oil

For the topping

2 cups vegan cheese, shredded (such as gruyère-style or mozzarella-style)

For serving

2 tbsp fresh thyme leaves (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Melt the vegan butter with 1 tbsp olive oil in a large Dutch oven over medium heat until the butter is fully melted and the mixture shimmers.
2
Add the sliced onions, salt, and sugar to the pot. Stir to coat, then cook over medium heat, stirring every 5–7 minutes, for 45–55 minutes, until the onions are deeply golden brown and jammy throughout. If the onions begin to stick or scorch, add a splash of water (1–2 tbsp) and scrape up any browned bits.

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