French Onion Soup


French Onion Soup

Stay warm with this French onion soup and known to be one of the most delicious soups in the world! Try how easy it is to make at home and indeed your family will love it! This soup is perfect for dinner parties.
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6


  • 4 tbsp (55g) vegan butter (soy-free if necessary)
  • 6 medium yellow onions, halved and very thinly sliced
  • 2 garlic cloves, minced
  • 1 tbsp fresh thyme leaves
  • 2 bay leaves
  • 1 cup (240ml) vegan dry white wine
  • 2 tbsp oat flour (certified gluten-free if necessary)
  • 2 quarts (2L) low-sodium vegetable broth
  • 1 tbsp nutritional yeast (optional)
  • salt and black pepper to taste
  • 1 vegan baguette, sliced (gluten-free if necessary)
  • smoked gouda cheese sauce, “Melty” variation
  • chopped fresh parsley (optional)


  • Melt the butter in a large pot or Dutch oven over medium heat. Add the onions and cook for 20 to 25 minutes, stirring every so often, until browned and caramelized. Add the garlic, thyme, and bay leaves and cook for 2 to 3 minutes more, until the garlic is fragrant. Add the wine and cook, stirring occasionally, until the liquid has been absorbed. Add the oat flour and cook, stirring constantly, until the flour is no longer visible, about 2 minutes.
  • Add the broth and bring to a boil. Reduce the heat and simmer for about 15 minutes, until thickened. Add the nutritional yeast(if using), salt, and pepper. Remove from the heat and discard the bay leaves.
  • Preheat the oven broiler. Arrange six small ovenproof bowls or ramekins on a baking sheet. Pour the soup into the bowls. Place 1 or 2 baguette slices on top of the soup. Spoon the cheese sauce over the bread. Place the baking sheet with the bowls under the broiler. Broil for 3 to 4 minutes, until the cheese is browned and bubbly. Remove from the heat and sprinkle with parsley(if using). Serve immediately. Leftover soup will keep in an airtight container in the fridge for 2 to 3 days.


Heating the cheese sauce will take 5 to 7 minutes, so I suggest preparing it while the soup is simmering.
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