You’re Not Going to Believe the Depth of Flavor in This Plant-Based French Onion Soup

The off-the-charts flavor of this soup comes from slowly (slowly!) caramelizing the onions

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Tis’ the season for soup and there is nothing quite as comforting as a piping hot bowl of French Onion Soup this time of year. Here’s a plant-based twist on a beefy classic that truly rivals the old faithful in the flavor department.

Traditional French onion soup is high in fat (think 39 grams of fat per serving compared for just 10.5 for this version) and typically made with beef broth. For this plant-based (vegan if you want get really specific) French onion soup recipe, we achieve that amazing depth of flavor by slowly caramelizing the onions. Don’t rush the process; we promise it’s worth your time.

And it wouldn’t be a French onion soup without some sliced bread floating on top along with a layer of broiled cheese. We haven’t found a widely-available vegan Gruyère in our local grocery store, but it can be made at home (we like Annie André’s recipe). Just be sure to plan ahead, as the nut-based cheese will need one to three days to dry before it’s ready to use. If you’re in more of a rush, Daiya’s vegan Swiss cheese slices are a great option. And of course, if you’re flexitarian, or just eating more plant-based these days, you can top it with any cheese you like.

Vegan French Onion Soup



  • 2 Tbs. unsalted plant butter
  • 1 Tbs. vegetable oil
  • 5 large onions (about 3 lb.), halved and thinly sliced
  • 3 cloves garlic, minced (about 1 Tbs.)
  • ½ tsp. salt
  • 2 Tbs. all-purpose flour
  • 6 cups roasted or low-sodium vegetable broth
  • ⅓ cup dry sherry
  • 1 tsp. Dijon mustard
  • 1 tsp. sherry vinegar
  • 6 ½-inch slices bread, toasted
  • Vegan cheese to top


  1. Heat butter and oil in heavy, large saucepan over medium heat. Add onions, garlic and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.
  2. Stir in flour, and cook 3 to 4 minutes, stirring constantly. Blend in broth, sherry and mustard. Cover, and simmer 15 minutes, stirring occasionally. Stir in sherry vinegar.
  3. Preheat broiler. Ladle soup into six heatproof bowls. Top each with slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1 to 2 minutes. Serve hot.