Vegan French Onion Soup

This is my vegan take on the classic French onion soup. The caramelised onions give this such a rich flavour, and although it takes a fair amount of time to caramelise them, it’s well worth it

Yield; 4-6 servings Cook time; 1 hour 15 minutes

You’ll need;

  1. Two tablespoons of dairy free “butter”
  2. 1kg of brown onion, peeled, tops and bottoms removed, thinly sliced from root to top
  3. Two cloves of garlic, minced
  4. Two tablespoons of plain, all purpose flour
  5. 1.2 litres of hot vegetable stock
  6. One teaspoon of both dried parsley and thyme
  7. Optional; bread and dairy free cheese for topping


  • Start by heating the “butter” in a large pan over a medium heat. Once it’s warmed up, add the onion. I found that it generally take around 50 to caramelise them, so sprinkle over a good pinch of salt and sugar, and leave them to do their thing, stirring every now and then
  • Once the onion has become very soft and golden you can add the garlicDSC_0011-picsay.JPG
  • Give the garlic a couple of minutes to cook, then add the flour. Mix the flour through the onion, ensuring it gets evenly distributed. Give the mix about three or four minutes to cook
  • Next add the stock, herbs, and season with a pinch of salt and black pepper. Give it a good stir to lift anything from the bottom of the pan. Increase the heat to medium high, and allow the soup to simmer for ten or fifteen minutes
  • Now it’s ready to serveDSC_0020-picsayry.JPG
  • Alternatively, top the soup with toasted bread and a small handful of grated dairy free grated cheese. Then pop the soup under a warm (but not hot) grill until the cheese melts, then serve


Tip; In the traditional version, it’s generally beef stock that is used, giving it a darker colour. If you want to replicate this look, just add small amount of gravy browning. You don’t need much, a little goes a long way

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.