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+ servings

Vegan French Onion Soup

This filling and comforting vegan french onion soup has all the classic flavors of a deep, rich umami and wine broth with layers of caramelized onions. Absolutely delicious.
Course Main Course, Soup
Cuisine American
Keyword vegan main course, vegan soup
Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 30 minutes
Servings 4 bowls
Calories 987kcal
Author LarishaBernard


  • 7 medium onions, thinly sliced (we did a variety, 2 yellow, white, sweet and 1 red)
  • 1/4 cup vegan butter
  • 1 tsp salt
  • 3 tbsp all purpose flour (use gluten free if needed)
  • 3 not beef bouillon cubes (sub with 6 cups mushroom stock)
  • 6 cups hot water (omit if using stock)
  • 1/2 cup vegan white wine (we use Chardonnay)
  • 4 sprigs thyme
  • 1 loaf french bread, cut into 8 1" thick slices
  • 8 tbsp olive oil, or more vegan butter, melted
  • 1/2 cup vegan parmesan, shredded, divided
  • 8 oz vegan mozzarella


  • In a heavy bottomed pot or dutch oven, melt vegan butter over medium heat.
  • Add in all the sliced onions, and stir very well until they are all coated with the vegan butter.
  • Turn heat to medium low and let cook for 5 minutes. Stir again and cook for another 5 minutes. Then, sprinkle the salt across the onions and stir again.
  • Let the onions cook for another 30-60 minutes, stirring about every 4-5 minutes, careful to not burn the onions. You want them to brown and become sticky, but not burn.
    *If you notice they seem like they are burning, turn your heat lower and add more vegan butter or a splash of vegetable stock if needed.
  • While this is cooking, in another pot or large bowl, combine the not beef bouillon cubes and hot water together according to package.
    *Skip this step if just using pre-made stock.
  • Once your onions have caramelized, add the flour and stir to coat. Let cook for another 2 minutes.
  • Pour in 1/2 cup of the stock and scrap up any bits that are sticking to the bottom of the pan.
  • Add in the remaining stock wine, and thyme sprigs. Stir together again. Let simmer for 30 minutes.
  • While simmering, preheat oven to 325 degrees F. Add bread slices to a baking sheet and brush both sides with oil. Bake for 10-15 on each side or until golden brown.
  • Turn oven temperature up to 350 degrees F. Add salt and pepper to soup if desired.
  • Into oven safe bowls, add one slice of bread and sprinkle 2 tbsp vegan parmesan over bread. Then ladle 2 cups of soup into the bowl. Add another slice of bread and 1/4 of the cheese.
  • Place soup dishes into the oven for about 30 minutes. After, if desired, carefully place until a broiler to brown the cheese.
    *Make sure to watch so it doesn't burn!


*For the melt in the photos, we melted the vegan cheese first and then when cooled, we spread it across the top and then proceeded with the recipe. 
*Nutritional information is only an estimate. 


Serving: 1bowl | Calories: 987kcal | Carbohydrates: 102g | Protein: 17g | Fat: 54g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 1g | Sodium: 3313mg | Potassium: 447mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1342IU | Vitamin C: 16mg | Calcium: 147mg | Iron: 6mg