This easy vegan French onion soup recipe is hearty, comforting, and very tasty. Caramelized onions, red wine, and fresh thyme add lots of flavors. The soup is topped with the most delicious plant-based cheese baguette


2 tbsp extra virgin olive oil or plant-based butter

5 yellow onions sliced

1/2 shallot sliced

2 tbsp flour

6 cups vegetable broth

1 cup dry red wine

t tbsp pure maple syrup

1 tbsp soy sauce

1 sprig rosemary

1 bay leaf

salt + pepper to taste


1/2 cup dry white wine

1/2 cup Farm Fresh Nut Raw Cashews soaked for six hours or boiled for 20 minutes (if you don’t have a high-powered blender)

1/2 cup water

1 tsp onion powder

1 tsp nutritional yeast

1 tsp pure maple syrup

2 tsp tapioca flour


add the sliced onions and shallot to a stock pot over medium heat and saute with oil or butter, stirring every three minutes or so, until the onions caramelize – this will take about 45 minutes

while waiting for the onions to caramelize, put all of the ingredients for the vegan gruyere into a blender and blend until it’s completely smooth. then transfer the mix to a sauce pan over medium heat and whisk until it’s thick and bubbly (about five minutes), then set it aside

once the onions caramelize, coat the onions with the flour, then add the red wine to the stock pot and turn the heat to high, allow the wine to reduce to half (about five minutes) and turn the heat back down to medium

add the rest of the broth, spices, soy sauce, rosemary, and bay leaf

simmer for 15 minutes and turn on the broiler

remove the rosemary sprig and bay leaf, then ladle the soup to soup crocks on a baking tray and top with crusty bread + a dollop of the cheese

broil until the cheese is toasty and bubbly

serve immediately

Download Recipe Here

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