top down view of freshly made vegan french onion soup just pulled from the oven.

5 from 5 reviews

Warm and cozy, Vegan French Onion Soup simmer with caramelized onions, thyme and dry wine is perfect as a light entree or starter soup! Whole food plant based recipe and super easy to make!


  • 1/4 cup vegan butter or olive oil (I used Miyoko’s Butter)
  • 4 white onions (about 2 lbs)
  • 34 sprigs of fresh thyme (or 1 1/2 teaspoons dried)
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1 tablespoon flour (or arrowroot powder)
  • 3/4 cup dry white wine (can sub with red for full-bodied flavor)
  • 6 cups low-sodium vegetable broth
  • 1/2 teaspoon pepper, fresh cracked black or white
  • 1 baguette, sliced
  • vegan cheese (I used Miyoko’s Mozzarella)


Prep the onions. Cut the onions lengthwise, lay cut sides on flat surface and trim the ends. Peel away the outer skin, first thin layer of the onion. Place onion on one of the end cuts and slice lengthwise into thin strips. You should end up with about 2 lbs of sliced onions (about 8 – 9 cups).

Caramelize the onions. In at least a 4 qt. pan, heat vegan butter or olive oil over medium heat, add the onions, thyme, bay leaves, and salt (or salt + pepper). Cook the onions over medium heat, stirring frequently, for about 45 minutes (could take up to 1 hour). Onions are ready when they have softened and turned a deep golden brown.

Add the flour. Sprinkle in the flour, stirring well to incorporate until there are no white streaks, cook for about 1 minute.

Add the wine. Pour in the wine, continue to cook for 10 minutes, stirring occasionally, to reduce the wine.

Add the vegetable broth. Lastly, add the broth and pepper, bring to a boil, reduce heat and simmer, uncovered, for about 30 minutes. Season to taste.

Assemble soup bowls. Ladle soup into individual, oven safe, bowls. Add 1 or 2 slices of the baguette on top of the soup, and add a layer of cheese and sprig of thyme. Place bowls on a rimmed baking sheet as shown above right. Alternatively, warm toast the baguette slice with cheese separately following instruction below, adding to the top of the soup when serving.

Bake or broil. Place in a preheated oven set to 350 degrees F. for about 20 minutes. Alternatively, place 5 or 6 inches away from the broiler for about 5 – 7 minutes. The bread should get crispy on the edges, and the cheese will melt and may turn golden and slightly char.

Serve: Soup is best served right away while it’s warm. Alternatively, enjoy the soup as is with crusty bread on the side for dipping.

Serves 4

Store: Leftovers can be stored in the refrigerator, without the toppings, for 5 – 6 days. To store longer, freeze for up to 2 – 3 months. Let thaw in the refrigerator before reheating.


Add extra depth of flavor. Try adding 1 – 2 teaspoons of vegan Worcestershire sauce when adding the vegetable broth. Or at the end, add 1 – 2 tablespoons of balsamic vinegar.

Cook caramelized onions faster: You can cut the caramelization time in half by using this quick method. Simply caramelize the onions over medium-high to high heat for 20 – 25 minutes, stirring frequently and adding 1/4 cup water or broth as needed every 5 minutes or so to deglaze the pan so the onions don’t stick to the bottom.

Alcohol free: Omit the wine if you prefer, there is no need to add anything in its place.

Homemade Cashew Ricotta Cheese: This homemade cashew cheese will work too, simply dollop or spread on the sliced baguette before baking.

Vegan wine guide: To check and see if your favorite wine is vegan or to research and find new ones, check out this guide that covers worldwide: Barnivore Vegan Wine Guide

Nutritional values are estimates only. See our full nutrition disclosure here.