• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

  • Recipes
  • Work with Us
  • About
  • Subscribe
  • Contact
Home » Entrees » Vegan French Onion Soup Sandwich

December 1, 2012

Vegan French Onion Soup Sandwich

Jump to Recipe
Vegan French Onion Soup Sandwich

This is a fusion of two dishes I’ve made before—vegan french onion soup and vegan grilled cheese—which happen to go together perfectly. The deeply caramelized onions have a unique dark sweetness to them, and the addition of sherry and thyme gives a hint of acidity that is nicely balanced out by rich and melted vegan cheese. I loved everything about this dish, from sweating and caramelizing the onions for almost two hours (it smells amazing) to melting the cheese on toasted fresh focaccia bread, to dipping the sandwich in the soup, to savoring each sloppy bite.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan French Onion Soup Sandwich

VEGAN FRENCH ONION SOUP SANDWICH


  • Author: olivesfordinner.com
  • Yield: 2 servings
Print Recipe
Pin Recipe

Ingredients

for the cheese

  • 1/2 can full-fat coconut milk
  • 1/2 tsp coconut vinegar
  • 1/2 tsp salt
  • 1 tsp agar powder
  • 1/2 TB tapioca flour
  • 1 TB nutritional yeast (nooch)

for the soup

  • 3 large Vidalia onions
  • 5 TB Earth Balance
  • salt
  • 1 TB flour
  • 1/2 cup sherry
  • 4 cups homemade vegetable stock with one Not-Beef bouillon cube added OR Imagine brand mushroom stock
  • 5 springs of fresh thyme, tied with baker’s twine
  • 2 bay leavesto make the sandwiches
  • focaccia bread, sliced
  • Earth Balance

Instructions

To make the cheese

  1. Combine all of the cheese ingredients except for the nooch in a small saucepan. Whisk briskly continuously until the mixture comes to a boil. Remove it from the heat, stir in the nooch and transfer it to a small pyrex dish. Cover and chill in the refrigerator for an hour.

To make the soup

  1. Start by slicing the ends off of the onions and peeling them. Slice them vertically in half, then slice each half thinly into half-moon shapes. In a large dutch oven, melt the Earth Balance over medium-low heat. Add in the onion and sprinkle with some salt. Cover and let them sweat for 45 minutes.
  2. Uncover, stir and sprinkle with a little more salt. Allow to reduce and caramelize for 45 minutes to an hour more, stirring no more than two or three times, to allow the color to deepen.
  3. Sprinkle the onion with flour and stir well for about a minute. Add in the sherry to deglaze the pot, then stir to combine. Allow to simmer for 5-7 minutes more, then remove about 1/2 cup of the onions and place to the side.
  4. Return to the soup, and then throw in the thyme sprigs and bay leaves. Slowly pour in either the vegetable stock along with the Not-beef bouillon cube or the mushroom stock. Simmer for about 10-15 minutes more.

To make the sandwiches

  1. While the soup is simmering, heat a skillet over medium-high heat. Remove your cheese from the refrigerator and mash it around with a fork. Spread a thin amount onto a piece of focaccia. Place a little Earth Balance onto the hot skillet, then place the focaccia on top of that, cheese side up. Once the focaccia is toasted, quickly flip it over to allow the cheese to slightly melt, only a second or two, then spoon some of the reserved onions over the top. Toast another piece of focaccia, then place that on top of the sandwich.
  2. Return to your soup, remove the bay leaves and thyme, and transfer to crocks or small bowls. Serve immediately with the hot sandwiches.

Did You Make This Recipe?

Tag @olivesfordinner on Instagram ... we'd love to see it!

Vegan French Onion Soup Sandwich

You may also like:

Vegan Mushroom Stroganoff
Sweet Potato and Kidney Bean Burritos
Crispy Vegan Shrimp Toast
Vegan Palak Paneer

Filed Under: Entrees, Sandwiches and Wraps Tagged With: bread, coconut milk

We hope you enjoy this content!

We'd love for you to leave a comment below. For recipes, we would also love it if you gave it a rating. Thanks so much!

Reader Interactions

Comments

  1. Rychelly says

    September 11, 2014 at 8:08 pm

    This looks so good. I can't tell how many sandwiches the cheese will make though. I'm not sure if I should double it.

    Reply
    • erinwyso says

      September 11, 2014 at 8:22 pm

      It should make enough cheese for 2-3 sandwiches. I hope you enjoy!

      Reply
  2. Diana Grant says

    October 18, 2013 at 11:25 am

    This looks utterly delicious – I've pinned it, and saved it to my computer- I can smell it already!

    Reply
  3. TanzaMarie says

    May 30, 2013 at 5:47 pm

    This looks amazing! Think I could make the soup the night before?

    Reply
    • erinwyso says

      May 30, 2013 at 6:04 pm

      Absolutely! This reheats very well — you may need to add in a little more stock during reheating, as it may thicken a bit.

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

Follow Me!

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

As Seen On

Popular Recipes

Pasta, artistically draped around a fork on a table.

Pasta with White Wine Sauce

Two hands holding a glass mason jar of coffee sugar scrub.

Homemade Coffee Sugar Scrub

Two hands framing a plate of curry on a dark background.

Cauliflower and Mushroom Curry

A whole head of firecracker cauliflower, basted with sauce in a cast iron pan against a dark background.

Firecracker Cauliflower

A top-down shot of sweet potato tempura and avocado vegan sushi rolls with pickled ginger against a dark background.

Sweet Potato Tempura and Avocado Rolls

A top down shot of breaded vegan shrimp with sauce.

Vegan Shrimp

Two hands holding a bowl of bang bang cauliflow

Vegan Bang Bang Cauliflower

A bagel loaded with carrot lox, red onion, capers and vegan cream cheese on a wooden board.

Carrot Lox

Footer

About

Olives for Dinner is a vegan food blog for those who love to cook and eat. You'll find fresh, creative and delicious recipes here, all made with plants!

Search for recipes

VIEW ALL RECIPES

Interviews

Heather Poire of Sunday Morning Banana Pancakes
Amber St. Peter | Fettle Vegan - Good Saint
Hannah Kaminsky - BitterSweet

Sign up to get new recipes via email.

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
HOME ∙ ABOUT ∙ CONTACT ∙ PRIVACY

Copyright© 2023 · Brunch Pro Theme by Shay Bocks