Vegan French Onion Soup Casserole
French onion soup is one of those deeply comforting classics that can feel completely out of reach when you're avoiding animal products — between the beef broth, the butter, and that iconic melted cheese crown, the traditional version is basically a no-go. This casserole format solves all of that beautifully, building its rich, savory base from slow-caramelized onions, vegetable broth, vegan Worcestershire, and a splash of dry white wine that together create a depth of flavor that genuinely rivals the original. The onions take their time — nearly an hour over medium heat — and that patience is exactly what makes the whole dish sing. Toasted slices of crusty vegan bread soak up the jammy broth from below while a generous layer of shredded vegan cheese melts and bubbles on top, finishing under the broiler for that golden, slightly crispy finish everyone is after. Serving six from a single 9×13 baking dish makes it an ideal centerpiece for a cozy dinner party or a weekend meal that feels genuinely special. A scatter of fresh thyme leaves at the end keeps it looking as good as it smells.
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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)
Chef's tipUse it on pizza or in baked dishes where it melts, rather than eaten fresh.
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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