Vegan French Onion Soup
Author: 
Recipe type: Vegan
Cuisine: French-Inspired
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
This vegan French Onion Soup is much like its original counterpart – rich broth, caramelized onions, ooey-gooey melty cheese, and crusty bread to soak it all up! The best part? Even though it looks and feels fancy, this soup is super easy to prepare! Serve it as a starter for your next fancy Holiday dinner or prepare it for an easy weeknight meal! Either way, it’s sure to be on rotation this season!
Ingredients
  • • 1 oz dried porcini mushrooms
  • • ¼ cup vegan butter
  • • 2 pounds Vidalia onion, thinly sliced
  • • 2 pounds red onion, thinly sliced
  • • 10 cloves fresh minced garlic
  • • 1 teaspoon kosher salt, plus more to taste
  • • 1 teaspoon fresh cracked black pepper, plus more to taste
  • • 1 cup vegan-friendly dry white cooking wine
  • • 2 tablespoons all-purpose flour
  • • 6 cups good quality vegan beef broth or vegetable broth
  • • 4 sprigs fresh thyme leaves
  • • 3 bay leaves
  • • 1 French baguette, sliced into 1”-inch thick pieces
  • • 1 cup vegan mozzarella cheese
  • • Fresh parsley, for garnish
Instructions
  1. Soak the porcini mushrooms in 1 cup boiling hot water for 20 minutes. Remove the mushrooms and reserve the soaking liquid. Set aside.
  2. Heat the butter in a stockpot or Dutch Oven over medium heat. Once the butter is melted, reduce the heat to medium low and add the onion and garlic. Season with the salt and pepper and mix to combine, coating the onions in the butter, salt, and pepper. Cover and simmer until the onions have softened and are slightly translucent, 15 to 20 minutes. Remove the lid, increase the heat to medium, and continue to cook the onions, stirring often, until the onions are a deep golden color, 30 to 40 minutes.
  3. Add the wine, scraping the bottom of the pot and continue to simmer until most of it evaporates.
  4. Sprinkle in the flour, stirring to combine, and cook another 2 to 3 minutes.
  5. Pour in the reserved porcini soaking liquid, vegan beef broth, and fresh herbs. Bring to a simmer and cook for an additional 15 minutes. Taste and adjust seaosnings, adding more salt and pepper if necessary.
  6. Meanwhile, preheat the oven to 400°F.
  7. Transfer the soup into 4 oven-safe bowls. Top each bowl with 3 to 4 slices of the baguette and ¼ cup of the cheese. Cover each bowl loosely with foil (doing so will create a steaming effect and help melt the cheese) and bake until the cheese is melty, 15 to 20 minutes. Remove the foil and broil until the cheese is bubbly, about 3 to 5 minutes.
  8. Garnish with fresh parsley and serve immediately. ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-french-onion-soup/