This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- I didn’t have a baguette on hand but I did still top with bread and broiled vegan Chao cheese. It didn’t look pretty in photos so that’s why you don’t see it pictured below!
- You’ll want to use oven-save serving bowls here. Alternatively, if you have a cooking torch you can use that to melt your vegan cheese as well.
Vegan French Onion Soup
Details
Servings
8 to 10
Prep time
60 minutes
Cooking time
80 minutes
Print
Ingredients
3 pounds Onions (I used yellow but white is typical)
10 cups Vegetable Broth (I used Better than Bullion No Beef)
8 Garlic Cloves
2/3 cup Dry White Wine
8 tablespoons Olive Oil (more as needed)
3 teaspoons Salt (more to taste as needed)
Baguette (as needed)
Vegan Cheese (as needed – I used Chao slices)
Directions
- Mince garlic, and slice onions into thin half moons.
- Heat up pan(s) on medium-low heat. Add olive oil, onions, garlic, and salt. Sauté, stirring frequently until onions are caramelized (this can take up to an hour – add additional oil as needed).
- Once onions are caramelized deglaze pan with white wine. Be sure to scrape up any burnt sugar.
- Add mixture to a large pot on medium heat with vegetable broth. Bring to a low simmer. Allow to simmer on low for 10 minutes. Taste test and add additional salt if needed.
- Once ready, ladle soup into an oven-safe serving bowls. Slice baguette slices and place on top of soup. Sprinkle vegan cheese over bread and soup until covered. Place on a baking sheet and put in oven under broiler on low for 5 minutes or until cheese is melty.
- Carefully remove from oven. Enjoy hot!
Thank you!!1