French Onion Soup (Vegan)
Submitted by scoobeydew3
Vegan French onion soup built on deeply caramelized onions, garlic, and tamari for rich umami depth. No beef broth needed, just patience and good browning for a soul-warming bowl.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
1 hrsThis vegan take on French onion soup gets its deep, savory backbone from one place: properly caramelized onions. Eight cups of them, cooked down in batches until they hit that dark amber stage where the natural sugars have broken down into something intensely sweet and complex.
Browning the onions in two batches is smart. Crowding a skillet with too many onions at once releases too much moisture, and you end up steaming them instead of caramelizing. Work in halves, and add water just a splash at a time to prevent sticking without washing away the fond building on the pan.
Tamari stands in for the beef broth that traditional recipes rely on. Combined with four whole bulbs of garlic and vegetable stock powder, it creates a broth with enough umami punch that you won’t miss the meat. The 20-minute simmer melds everything together, but honestly, this soup tastes even better reheated the next day.
Kitchen Tips
- Use yellow onions for the best balance of sweetness and flavor. Sweet onions like Vidalias caramelize faster but can turn too sugary.
- Don’t rush the caramelization. Medium-low heat and patience will get you that deep brown color without any burnt, bitter spots.
- Top with vegan cheese and croutons or a thick slice of crusty French bread broiled until bubbly.
Variations
- Rich version: Add butter and use regular cheese if you’re not strictly vegan. The recipe notes this option for a reason.
- Wine deglaze: Splash in some dry white wine after caramelizing the onions to add another layer of acidity and depth.
Ingredients
Directions
For a richer soup, you may add 4T butter and use regular cheese in hot soup.
In a large non stick skillet sauté half the onions until they are a deep brown but not burned.
The trick is to cook them until they are well browned and tender yet still have a little firmness.
Add a little water at a time to keep onions from sticking.
If you have chosen to use butter then you can sauté the onions in butter.
Repeat with remaining onions.
In a 3 to 4 quart pot mix the sautéed onions, garlic and water.
Bring to a boil reduce heat and simmer covered about 20 min or until soup broth is quite flavorful.
Turn burner to lowest heat.
Add tamari and vegetable broth powder.
Add a little more water if desired.
Serve hot topped with cheese and croutons or French bread.
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