Vegan Onion Soup
Onion soup is a classic dish in French cuisine, often served as an appetizer in restaurants. Still, my vegan version is just as tasty as the original. And it's a very, very simple dish that relies on just a few ingredients: onions, butter, and broth. For many, flour has no place in it unless you want it thicker (nor does cream or milk, for that matter). As some would say, that would be a travesty of this classic soup.
The last time I made it, I added cooked lentils to make it more filling and to avoid hearing growling stomachs for hours on end. I know, travesty, travesty.
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Servings: 8
Calories: 248kcal
Equipment
- Paring knife.
- Cutting Board
- Large pot or Dutch oven.
- Wooden spoon or silicone spatula.
- Oven-safe ramekins or bowls.
- Baking sheet.
- Ladle.
Ingredients
SOUP
- 6 medium onions sliced (about 5 cups/600 g)
- 2 cloves garlic minced
- 2 tablespoons vegan butter or extra virgin olive oil
- 8 cups water
- ¼ cup beef-flavored vegetable broth powder
- ½ cup red wine (Notes)
- 2 sprigs fresh thyme (about 1 tablespoon chopped fresh thyme)
- 2 bay leaves (optional)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
TOPPING
- 4 slices 1 day-old stale bread (baguette or sourdough) cut into cubes or slices (Notes)
- 3 tablespoons olive oil
- Salt and black pepper to taste
- 2 cups grated vegan cheese
Instructions
- Place the onions, garlic, and olive oil in a large shallow pot. Over medium-high heat, cook the onions until they are deep golden brown and caramelized, about 45 minutes. Stir every 5 to 10 minutes to scrape the bottom of the pot each time.
- Pour the red wine into the pot and scrape the bottom of the pot. Continue cooking until the wine is slightly reduced. Add the vegetable broth, thyme, salt, and pepper. Bring to a boil, reduce heat, and simmer for 30 minutes to 1 hour (depending on your patience level). Adjust the seasoning with salt and pepper, if necessary.
- To make the croutons, preheat the oven to 180°C (350°F). Toss the bread cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Bake for 10 to 15 minutes, until golden and crispy.
- When ready to serve, preheat the oven to broil. Ladle the hot soup into oven-safe bowls. Add a handful of croutons and grated vegan cheese to each portion. Place the bowls under the grill until the cheese is melted and golden. Serve hot.
- Stored in an airtight container, this vegan onion soup will keep for up to 7 days in the fridge and up to 6 months in the freezer.
Notes
- Onions. Regular yellow or red onions are preferred, as they have a sweet, mellow flavor that works well in this recipe. White onions can also be used, but they have a milder, less pronounced flavor than yellow or red onions.
- Vegetable broth. Luda's beef-flavored broth is a favorite of mine. It comes close to the real thing!
- Red wine. Light, fruity red wines like Pinot Noir, Gamay, or Zinfandel are favorites for this recipe, as it is served as a main dish. Also, since this soup is topped with cheese, a more full-bodied and tannic red wine like Cabernet Sauvignon or Syrah may better complement the rich and robust flavors of the cheesy gratin soup.
- Stale bread. I like to use sourdough bread for the croutons, and baguette or country bread are other great choices.
- Cheese. Opt for nutritional yeast and cashew-based grated cheese for a more complex flavor.
- Add a bit of Dijon mustard or Worcestershire sauce for a bolder flavor.
- Flour. Add 1 tablespoon of flour to thicken it, if desired.
Variations
- Vegan lentil and onion soup: add 2 cups of cooked green lentils just before covering the soup with croutons.
- Vegan onion soup without wine: replace red wine with 2 tablespoons of sherry or balsamic vinegar for a tangy touch.
- Vegan onion soup with white wine: dry and light white wines such as Sauvignon Blanc or Pinot Grigio can also pair well with vegan onion soup, especially when served as an appetizer.
- Vegan onion soup with mixed vegetables: add sliced mushrooms or diced carrots for texture and color.
Nutrition
Calories: 248kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 1041mg | Potassium: 169mg | Fiber: 3g | Sugar: 4g | Vitamin A: 166IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 1mg
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