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French Onion Soup

Vegan French Onion Soup is a delightful dinner or appetizer soup with caramelized onions and flavorful thyme broth served with warm and crusty sliced bread and melting cheese. This is a plant-based version, warm and cozy light onion soup, yet it’s made with only a few ingredients.


French Onion Soup


It’s a substantial, elegant, and surprisingly simple recipe for Vegan French Onion Soup. The primary difference is that I use vegetable stock instead of beef stock in my vegan version. There’s nothing better than a nice bowl of soup to keep you warm during Valentine’s Day or any other day of the year!



Tips and FAQ’s

  • Add more flavor to your dish.
  • Caramelized onions quickly.
  • It’s not essential to use wine to prepare French Onion Soup.



Store and Reheat

  • Refrigerator: Soup leftovers can be kept in the fridge for up to 6 days.
  • Reheat: Simply warm over medium-low heat in a pan on the burner until warmed through.
  • Freezer: French Onion Soup may be preserved in the freezer for up to 2–3 months without the bread and cheese. Allow cooling fully before transferring to multi-use freezer containers to freeze. Before reheating, let the soup defrost in the refrigerator overnight.


That’s all for now! It takes around 1 and a half hours to make this simple French Onion Soup, but it’s well worth it!


French Onion Soup Recipe:

French Onion Soup

This lovingly made vegan French Onion Soup is done with a thick, flavorful plant-based broth with unique seasoned croutons instead of artificial cheese. 
Prep Time20 minutes
1 hour 45 minutes
Total Time1 hour 50 minutes
Course: Appetizer, Soup
Cuisine: French
Keyword: french onion soup, french onion soup recipe, vegan french onion soup
Yield: 9 Servings
Calories: 509kcal


  • 1 oz olive oil extra virgin
  • 3 large onions white or yellow, sliced into thin half-moons
  • 3 large thyme sprigs fresh
  • 1 quart vegetable stock no salt added (If not vegan Beef Broth/Chicken Broth)
  • 16 ounces water filtered
  • 1 bay leaf
  • 1 oz balsamic vinegar good-quality
  • ½ tsp black pepper freshly ground
  • 1 tbsp sea salt divided (plus more to taste if needed)


  • whole-grain bread sprouted
  • vegan cheese melted

(Non-Vegan Version):

  • cheese grated


  • In a large soup pot, heat 3  tsp olive oil over medium heat.
  • Reduce the heat to medium-low and add the onions, thyme, salt, and olive oil to the pan.
  • Cooked without cover for 60 minutes or until the onions caramelized and turn light golden brown.
  • Cook until the balsamic has been absorbed and the onions have turned a darker brown, about 15 minutes more.
  • Put the stock, water, bay leaf, remaining salt, and pepper to a boil.
  • In medium heat continue to simmer for at least 30 minutes.
  • Before serving, remove the bay leaf.



  • Instead of balsamic vinegar, use 1/4 cup of excellent quality, robust red wine. If you prefer to use wine instead of balsamic vinegar, I recommend a burgundy or cabernet sauvignon.
  • Onion soup also makes a great base for a vegetable soup- consider trying it with your favorite vegetables and perhaps tofu or seitan added.


Calories: 509kcal | Carbohydrates: 60g | Protein: 5g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Sodium: 10810mg | Potassium: 723mg | Fiber: 8g | Sugar: 31g | Vitamin A: 2179IU | Vitamin C: 38mg | Calcium: 147mg | Iron: 2mg




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French onion soup. See my other works in portfolio royalty free stock images

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