Vegan French Onion Soup
The rich, deep flavors of slowly caramelized onions and garlic are the stars of this wonderful peasant soup. The crunchy, grilled bread soaks up some of the broth, adding texture and body to the dish.
Serves: 6Hands-on: 20 minutesTotal: 1 hour 40 minutesDifficulty: Medium
- 4 Tbsp. olive oil, divided
- 6 large yellow onions, sliced
- ¼ tsp. sugar
- 4 cloves garlic, divided
- 8 cups vegetable stock or broth
- ½ cup dry white wine
- ¼ tsp. dried thyme
- 1 bay leaf
- 1½ tsp. sea salt
- ½ tsp. cracked black pepper
- 3 Tbsp. vegan margarine
- ¼ cup all-purpose flour
- 6 slices day-old French bread
- Heat 3 tablespoons olive oil over medium heat in a large saucepan. Add onion and sauté for 10 minutes. Add sugar and continue to cook for 40 minutes, or until onions are very browned, without being burned. Crush 2 cloves of garlic. Add to onions and sauté for 2 minutes. Add the vegetable stock, wine, thyme, and bay leaf. Partially cover the pan with a lid and simmer for about 30 minutes. Discard bay leaf and stir in salt and pepper.
- Melt vegan margarine in a small saucepan over medium-low heat. Add flour and cook for 5–10 minutes, stirring constantly until flour is browned. Add ½ cup of the soup broth to the browned flour and whisk until smooth. Stir flour mixture into the soup until well blended. Simmer soup for 10 minutes.
- Brush French bread with remaining olive oil and grill or toast bread on both sides. Rub warm bread on both sides with remaining raw garlic cloves. Garlic will melt into the bread. Ladle soup into bowls and top with bread.