• 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 » Soup » Vegan French Onion Soup

May 25, 2011

Vegan French Onion Soup

Jump to Recipe
Vegan French Onion Soup

The other day, I watched the Food Network’s Melissa d’Arabian prepare French Onion Soup on Ten Dollar Dinners. It looked so hearty and elegant, yet really simple. It inspired me to try it out, so I put on my vegan thinking cap and came up with this version. I really love onions, but have never caramelized an entire pot of them. It was definitely worth the hour-and-a-half wait to do this, because the taste was absolutely amazing: this was one rich, sweet and smoky soup. Fresh thyme is essential here—it really compliments the onion-infused broth and gives it a rustic and earthy feel.

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

VEGAN FRENCH ONION SOUP


  • Author: olivesfordinner.com
  • Yield: 2-4 servings
Print Recipe
Pin Recipe

Ingredients

  • 3 large Vidalia onions
  • 5 TB Earth Balance
  • salt
  • 1 TB flour
  • 1/2 cup sherry
  • 4 cups homemade vegetable stock
  • 1 Not-Beef bouillon cube
  • 5 springs of fresh thyme, tied with baker’s twine
  • 2 bay leaves
  • sliced baguette pieces, toasted
  • Daiya shreds, mozzarella-style

Instructions

  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.
  2. 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.
  3. Uncover, stir and sprinkle with a little more salt. Increase the heat to medium and saute for 45 minutes more, or until a rich caramelized color is achieved.
  4. Sprinkle the onion with flour and stir well for about a minute. Add in the sherry to deglaze the pot and then throw in the thyme sprigs and bay leaves. Slowly pour in the stock and add the Not-beef bouillon cube. Simmer for about 10 minutes more. Remove the bay leaves and thyme.
  5. Ladle the soup into small crocks and place a toasted baguette on top. Sprinkle with some of the Daiya and place into a 400-degree oven to melt for about 7 minutes. Remove and serve immediately.

Did You Make This Recipe?

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

You may also like:

Vegan Crab Rangoon
Vegan Palak Paneer
Mock Eel
Vegan Tempeh Crab Cakes

Filed Under: Entrees, Soup Tagged With: bread

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. Luiz Claudio says

    May 26, 2011 at 12:14 pm

    That recipe amravilhosa!
    In these cold days here in Brazil, this recipe will be very welcome!
    Visit my blog and know a bit of Brazilian cuisine:
    http://kibe-cozinhandocomamigos.blogspot.com/

    Kisses from Brazil!

    Luiz

    Reply
  2. Elisabeth says

    May 29, 2011 at 12:40 am

    This looks delicious! K. Caughman told me about your blog — I love it! What great photos :0)

    Reply
  3. Elisabeth says

    May 30, 2011 at 5:12 pm

    OMG! This looks amazing! I love how you put the whole picture together, it should be on some vegan cookbook cover 🙂 It makes my mouth water and just looking at it I can almost taste it! I will be trying the recipe soon, but I will never be able to make it look as pretty as your version.

    Reply
  4. erinwyso says

    May 30, 2011 at 7:54 pm

    Thanks Elisabeth! Setting up the shoot was fun. We've had the tiny crocks sitting around for a while and it was good to put them to use! I hope you enjoy the recipe!

    Reply
  5. erinwyso says

    May 31, 2011 at 1:14 am

    Thanks Mandee!

    Reply
  6. Mandee says

    May 31, 2011 at 1:01 am

    Yum! It's been so long since I've made French onion soup and then I saw it on tv this week and I've been craving it ever since! Yours looks fantastic!

    Reply
  7. Nami @ Just One Cookbook says

    June 22, 2011 at 5:47 am

    Whoa! Fabulous recipe and picture! My husband LOVES french onion soup. He'll probably ask me to make it if I show him this photo. 😉

    Reply
  8. erinwyso says

    June 22, 2011 at 10:31 am

    Thanks Nami! I hope you can make and enjoy the recipe … Love your blog!

    Reply
  9. VeggieAmanda says

    June 28, 2011 at 1:36 pm

    Your pictures are so lovely! I don't think I've had french onion soup since the early 90's. This post made me want to make it ASAP! I'll have to try it with gluten free bread. Mmm!

    Reply
  10. erinwyso says

    June 28, 2011 at 10:17 pm

    Thanks Amanda — glad the recipe inspired you to make it … I hope you enjoy it!

    Reply
  11. Sara says

    August 3, 2011 at 7:00 pm

    I just found your blog and WOW. This photo is just so perfectly composed and executed. I am drooling over this recipe and I never even liked French Onion soup! (My husband always did though, so we will be trying this.)

    So nice to "meet" you!

    Reply
  12. erinwyso says

    August 3, 2011 at 9:56 pm

    Thanks so much Sara … nice to "meet" you too!

    Reply
  13. husamxhusam says

    September 8, 2012 at 4:57 pm

    How many servings does this create?

    Reply
    • erinwyso says

      September 8, 2012 at 6:59 pm

      This makes 3-4 servings.

      Reply
  14. Hers says

    September 10, 2012 at 12:04 am

    This looks so delicious! French Onion Soup is a Christmas Tradition on my husbands side of the family, but ever since we went vegan, they no longer make it. I can't wait to try this out, and bring the tradition back in a kind version!

    Reply

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

Vegan Shrimp

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

Timothy Pakron of Mississippi Vegan
Joni Marie Newman of Just the Food
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