1-Pot French Onion Soup (Vegan!)


Fresh thyme sprig on a bowl of vegan french onion soup

After cracking the code on oil-free caramelized onions, we discovered ourselves craving French Onion Soup!

So we started working making a 1-pot, plant-based model that doesn’t skimp on taste. Spoiler alert? Main success! Allow us to present you the way it’s completed!

Onion, vegetable broth, mushrooms, arrowroot starch, sourdough bread, miso, coconut aminos, avocado oil, bay leaves, garlic, and thyme

Origin of French Onion Soup

Because the title suggests, French onion soup originated in France. Particularly, it’s believed that King Louis XV created it for a celebration when he was working low on components (thank goodness for onions). Historically, this soup is made with a beef and onion base and topped with cheese and bread. The next is our plant-based tackle the idea that doesn’t skimp on taste or heartiness!

Sliced onions in a Dutch oven

Vegan French Onion Soup

The flavorful base for this soup begins with caramelizing the onions in both oil, vegan butter, or water (if oil-free). This technique of cooking onions low and sluggish maximizes their pure sweetness and creates tender texture. And including a pinch of salt and pepper whereas cooking helps infuse them with much more taste.

Partially caramelized onions in a Dutch oven

Subsequent, we added garlic and mushrooms to deepen the flavors and add an umami element. Optionally, arrowroot starch or cornstarch could be added at the moment to assist the soup grow to be a thicker consistency (nevertheless it’s not vital).

Dutch oven filled with caramelized onions

For earthiness and a few natural notes, we added bay leaves and recent thyme.

As a substitute of the normal beef broth, we used vegetable broth to maintain this vegan. It’s equally nearly as good (if not higher), nevertheless it’s necessary to decide on a wealthy and flavorful broth, similar to our DIY vegetable broth or Pacific Meals for a store-bought choice. Coconut aminos and miso paste are the ultimate layers of taste that add much more umami and take this soup to the following degree. Swoon!

Pouring vegetable broth over caramelized onions and herbs

The ultimate (elective) step is to prime the soup with croutons. Do-it-yourself croutons are extremely straightforward to make (see recipe notes for directions) and pair completely with this soup. We go for a pleasant sourdough for max taste and texture.

Need in on a secret? We like saving one of the best bites for final: A bit onion soup and the previous couple of croutons that stay crisp in elements however are barely tender in others from soaking within the broth. SO satisfying!

Homemade croutons in a cast iron skillet

We hope you LOVE this vegan French onion soup! It’s:

Infused with caramelized onions
Fast & straightforward
& So scrumptious!

It makes a satisfying entrée when topped with home made croutons. And it’s additionally good as an appetizer or aspect, particularly paired with different French-inspired recipes similar to our Vegan Nicoise Salad (30 minutes!) or Vegan Zucchini Gratin.

Two bowls of vegan French onion soup topped with fresh thyme

Extra Comforting Soup Recipes

Should you do this recipe, tell us! Go away a remark, price it, and don’t neglect to tag a photograph #minimalistbaker on Instagram. Cheers, associates!

Vintage spoon in a bowl of caramelized onion French onion soup

Prep Time 5 minutes

Prepare dinner Time 1 hour

Whole Time 1 hour 5 minutes

Servings 2 (Bowls)

Course Entree

Delicacies French-Impressed, Vegan

Freezer Pleasant 1 month

Does it preserve? 4-5 Days

  • 2 Tbsp oil or vegan butter (or sub twice the quantity in water, plus extra as wanted to forestall sticking)
  • 2 medium yellow onions, peeled + sliced into barely bigger than 1/4-inch rounds
  • 1 wholesome pinch every salt and black pepper, plus extra to style
  • 2 cloves garlic, minced
  • 1 cup thinly sliced shiitake mushrooms (provides depth of taste and a little bit of texture // okay to omit)
  • 1 Tbsp arrowroot starch or cornstarch (elective // or all objective flour if not gluten-free)
  • 2 bay leaves
  • 1 ½ tsp recent thyme leaves, evenly chopped (or sub 3/Four tsp dried thyme)
  • 4 cups vegetable broth (we desire Pacific model or DIY)
  • 1 Tbsp coconut aminos (or sub half the quantity with tamari because it’s saltier)
  • 2 tsp miso paste (if soy-free, use chickpea miso // we like Miso Grasp model)

FOR SERVING elective

  • Croutons (see notes for directions)
  • Warmth a big pot, saucepan, or Dutch oven over medium warmth. As soon as sizzling, add oil, butter, or water and the sliced onions (they need to be ~1/Four inch thick so the soup has good texture). Stir and canopy.
  • Prepare dinner the onions over medium warmth for 3-Four minutes or till they begin to very barely brown. Then flip warmth to low and cook dinner for a complete of ~30-40 minutes, opening the lid and stirring each 5 minutes. The secret with caramelizing onions is to cook dinner sluggish and low. NOTE: If cooking with out oil, make sure to cowl the pot with lid after stirring — this helps them cook dinner extra evenly. And add 1 Tbsp water extra at a time as wanted to forestall sticking/ burning.

  • How lengthy you cook dinner your onions is determined by how deeply you need them caramelized. We discovered 30 minutes to supply a lightweight golden brown colour and candy taste, and 35-40 minutes to yield a deeper brown colour and richer caramelized taste. Watch out to not burn by preserving warmth on low and including a little bit of water or broth as wanted to forestall sticking.

  • Add a wholesome pinch of salt and pepper whereas sautéing, plus extra to style later as you season the soup.

  • When your onions are near being caramelized, add minced garlic and mushrooms and sauté for 2-Three minutes extra. Then add arrowroot starch (elective, for slight thickness) and stir to completely mix (it ought to take in totally into the onion combination). Use a picket spoon to disperse any clumps.

  • Add bay leaf, dried or recent thyme, vegetable broth, and coconut aminos (reserve the miso for later).

  • Cowl and simmer soup for about 20 minutes to develop and meld the flavors. Then simmer uncovered for one more 5-10 minutes so it thickens barely (the flavors will intensify much more). Guarantee it isn’t boiling — solely a delicate simmer. If serving with croutons, put together at the moment (see notes beneath).

  • To include the miso, add it individually to a small dish and prime with ~1/Four cup of the nice and cozy broth. Use a spoon or whisk to completely mix, making certain there are little to no clumps. Then add again to the pot and switch off warmth (this ensures you don’t cook dinner the miso, which might dampen its dietary advantages). Stir to mix.

  • Style and alter flavors as wanted, including extra salt or pepper to style, coconut aminos for depth of taste, or miso for umami taste.

  • Serve sizzling topped with toasted croutons (elective) and extra herbs and black pepper. Retailer cooled leftovers within the fridge as much as 4-5 days, or within the freezer for as much as 1 month. Retailer croutons individually (loosely lined) at room temperature as much as 1-2 days.

*To make croutons, slice desired quantity of day-old bread (we like sourdough) into cubes utilizing a serrated or bread knife (use scissors in case your bread is tough to slice with a knife). Add to a baking sheet and toss to coat with a bit oil, salt, pepper, and garlic powder. Bake for 8-10 minutes at 400 levels F (204 C), or till golden brown and toasty. If oil-free, omit the oil and dry roast with the beneficial seasonings. They gained’t get as browned, however they may nonetheless be crispy.
*Diet info is a tough estimate calculated with avocado oil and with out elective components or croutons.

Serving: 1 bowl Energy: 230 Carbohydrates: 23.5 g Protein: 2.7 g Fats: 14 g Saturated Fats: 1.7 g Polyunsaturated Fats: 9.7 g Monounsaturated Fats: 1.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 1374 mg Potassium: 316 mg Fiber: 5.2 g Sugar: 12 g Vitamin A: 49.7 IU Vitamin C: 10.5 mg Calcium: 76.6 mg Iron: 1.4 mg


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