Red Meat Allergy Friendly Vegan French Onion Soup Casserole
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Learn more →Ingredients
6 servings
For the caramelized onions
- 3 tbsp vegan butter
- 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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