Clean French Onion Soup

With a few ingenious swaps and natural substitutions, you can create an old favorite without the guilt.

Serves: 4Hands-on: 10 minutesTotal: 4 hours 15 minutesDifficulty: Easy

Serves: 4


  • 1⁄4 cup olive oil
  • 4 Vidalia onions, sliced
  • 4 cloves garlic, minced
  • 1 Tbsp. dried thyme
  • 1⁄2 cup vegan Worcestershire sauce
  • 4 1⁄2 cups vegetable stock
  • 1 tsp. all-natural sea salt
  • 1 tsp. cracked black pepper
  • 4 slices 100% whole-wheat French bread
  • 4 oz. Swiss cheese


  • In a sauté pan, heat the olive oil over medium-high heat and cook the onions until golden brown, about 3 minutes. Add the garlic and sauté for 1 minute.
  • In a 4-quart slow cooker, pour the sautéed vegetables, thyme, Worcestershire sauce, stock, salt, and pepper. Cover and cook on low heat for 4 hours.
  • While the soup is cooking, preheat the oven to the broiler setting. Lightly toast the slices of French bread.
  • To serve, ladle the soup into 4 broiler-safe bowls, place a slice of the toasted French bread on top of the soup in each bowl, followed by a slice of cheese on top of the bread. Place the soup under the broiler until the cheese has melted.