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Vegan French Onion Soup

Deeply caramelized onions, a rich herby broth, and that classic "cheesy toast" moment — this Vegan French Onion Soup brings all the cozy bistro feeling. Instead of soggy croutons, we top each bowl with crisp crostini and finish with a spoonful of Euphoricotta or FreshElla for creamy richness.

4

Serves:

Prep:

15

Cook:

60

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Ingredients:

Soup

  • 4 large yellow onions, thinly sliced (about 2 1/2–3 lbs)

  • 3 Tbsp olive oil

  • 2 Tbsp plant-based butter

  • 1 tsp sea salt (plus more to taste)

  • 1/2 tsp black pepper

  • 3–4 cloves garlic, minced

  • 2 Tbsp flour (optional, for a slightly thicker/velvety broth)

  • 1/2 cup dry white wine (optional, but great)

  • 6 cups vegetable broth (low sodium if possible)

  • 1 Tbsp tamari or soy sauce (adds depth/umami)

  • 1 tsp balsamic vinegar (or 1/2 tsp apple cider vinegar)

  • 2–3 sprigs fresh thyme (or 1 tsp dried)

  • 1 bay leaf 


Crostini

  • 1 small baguette, sliced into 1/2-inch rounds (about 16–20 slices)

  • Olive oil

  • Garlic powder (or a cut garlic clove to rub on after toasting)

  • Pinch of salt 

“Cheesy” topper (choose one)

  • Euphoricotta (about 1/3–1/2 cup total, dolloped)

  • FreshElla (about 1/2 container total, balls halved) 

Optional garnish: chopped parsley or thinly sliced green onion

Instructions:

Soup

  1. In a large pot or Dutch oven, heat olive oil + plant butter over medium heat.

  2. Add onions, salt, and pepper. Cook 10 minutes, stirring occasionally.

  3. Reduce heat to medium-low and cook 35–50 minutes, stirring every few minutes, until onions are deeply golden and jammy. (If the pot gets dry, add a splash of water or broth and scrape up the browned bits.)

  4. Add garlic and cook 1 minute.

  5. Optional: sprinkle in flour and stir 1–2 minutes.

  6. Add wine (if using) and simmer 2–3 minutes, scraping the bottom of the pot.

  7. Add broth, tamari, vinegar, thyme, and bay leaf.

  8. Simmer 15–20 minutes. Taste and adjust salt/pepper.

  9. Ladle soup into bowls. Top each with 2–3 crostini.

  10. Add your cheese -

    Euphoricotta: dollop 1–2 Tbsp per bowl.

    FreshElla: tuck in a few halved balls per bowl.

 

Crostini

  1. Heat oven to 400°F. Place baguette slices on a sheet pan, brush lightly with olive oil, and sprinkle with garlic powder + a pinch of salt.

  2. Bake 8–10 minutes, flipping once, until crisp and golden.

Notes:

  • For extra “beefy” depth: add 1–2 tsp mushroom powder or a splash of vegan Worcestershire.

  • Gluten-free: skip flour and use GF bread for crostini.

  • Make-ahead: soup base keeps great for 3–4 days; make crostini fresh for best crunch.

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