Vegan French Onion Soup
French onion soup is a classic that gets its flavor from deeply caramelized onions. This vegan version has every bit of the flavor, with only a fraction of the fat. Topped with sourdough bread and vegan mozzarella, you will be amazed by its incredible texture and rich taste.
Prep: 30 mins
Cook: 35 mins
Yield: 5 servings
Ingredients
Ingredients
- 3 large yellow onions, sliced
- ½ cup vegetable broth
- 3 cloves garlic, diced
- ½ cup red wine, divided
- 4 cups water
- 2 Tbsp soy sauce
- 2 Tbsp balsamic vinegar
- 1 bay leaf
- 2 tsp ground or fresh thyme
- ½ tsp salt, or to taste
- ¼ tsp fresh ground pepper
- Sourdough bread
- Vegan mozzarella (optional)
Vegan Mozzarella
- ¾ cup water
- ¼ cup raw cashews
- 1 Tbsp white wine vinegar
- 1 Tbsp nutritional yeast
- 1 Tbsp arrowroot powder
- ½ tsp salt
Instructions
Instructions
- 1. In a large pot, saute onions in ½ cup of veggie broth until they begin to take on a deeply brown color.
- 2. Add ¼ cup red wine and garlic.
- 3. Continue to brown the onions for about 3-5 minutes on low heat. Add a little more broth or water if needed. Scrape down the bottom of the pan to release all the flavor of the caramelized onions.
- 4. Add the other ¼ cup red wine and continue cooking for approximately 3-5 minutes. The onions should continue to cook down and become darker brown but not stick to the bottom of the pan.
- 5. Add the remaining ingredients to the pot: 4 cups water, soy sauce, balsamic vinegar, bay leaf, thyme, salt, and pepper. Cover and cook on low for approximately 15-20 minutes.
- 6. While the soup is cooking, begin making the vegan mozzarella.
- 7. Pour the soup into oven-safe bowls. Top each with pieces of sourdough bread and a large dollop of the vegan mozzarella topping.
- 8. Place the soup crocks on a baking sheet and broil in the oven for approximately 3 minutes, or until the tops are brown and bubbly.
Vegan Mozzarella
- 1. In a blender, process all the ingredients on high until smooth.
- 2. In a saucepan, slowly heat the mixture while whisking continuously. It will thicken pretty quickly, so do not leave it unattended.
- 3. Continue whisking until it reaches the desired thickness and stretchiness of mozzarella cheese.
Cooking Tips
Cooking Tips
- 1. For the mozzarella cheese, you can use cornstarch or tapioca flour instead of the arrowroot powder.
- 2. For the mozzarella cheese, you can use rolled oats or white beans instead of the cashews.
- 3. If you don’t have a high-powered blender and you are using cashews, soak the cashews in hot water for at least 30 minutes before blending them to ensure a smooth consistency.
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