National homemade soup day is February 4 and nothing says soup to me like French onion soup especially when it’s homemade and you add cheese and bread! I would always order this if it was on the menu in my pre-vegan days and would always burn my tongue. Small price to pay. It’s normally made with beef stock but were using vegetable stock and mushrooms to give it that meaty flavor.
There’s a lot of recipes that have you sauté the onions for a very long time (like over an hour) but I don’t find that’s necessary. Speaking of the onions, it’s best to use a Spanish yellow onion if you can for this recipe. Sweet onions will make the soup too sweet overall.
I find this soup is best served the day after it’s made as it gives time for all the flavors to meld. You could also make this in an InstantPot or a slow cooker if you prefer but we usually just use a large stockpot.
Choose a crusty firm bread and make sure to toast it well before assembling the gratin. If you don’t, it will just become mush. I used cheese slices as they melted easier but feel free to use shredded vegan cheese if you prefer. You can also cube the bread like croutons before adding them. It makes it easier to eat overall but didn’t look as good in the pictures! I hope you enjoy this soup. Make sure to rate and comment if you do!
Classic Vegan French Onion Soup au Gratin
8
servings1
hourA delicious and easy vegan French onion soup that’s sure to please!
Ingredients
5 large yellow Spanish onions, sliced thin
8 oz mushrooms, sliced
3 tablespoons vegan butter
1 tablespoon Kosher salt
1 teaspoon sugar
1/4 cup dry sherry
1/4 cup tawny port
2 tablespoons Bragg’s aminos or tamari
1 tablespoon soy sauce
4 cups vegetable broth or stock
4 dried shiitake mushrooms (optional)
crusty bread, well toasted
vegan cheese
Directions
- In a large stock pot melt the vegan butter over medium low heat. When melted add sliced onions, mushrooms, sugar and salt. Cook until onions and mushrooms soften and release their liquid, about 25 minutes.
- Turn the heat up to high and bring the liquid to a boil. Add the sherry, port, Bragg’s and soy sauce. Cook for a minute or two. Then add veggie stock. Turn heat to low and simmer for 45 mins.
- I recommend serving the soup the next day so refrigerate overnight if possible. When ready to au gratin, heat up soup, get some oven-safe bowls and ladle in soup. Add bread and cheese on top and bake at 350° for about 20 minutes. If desired, you can place under the broiler to brown the cheese and bread on top.
Notes
- If you don’t have the alcohol suggested, a sweet red wine will also work in a pinch.
- Use your favorite vegan cheese but choose something that melts well.
- I prefer French or sourdough bread for this recipe.
- If you don’t have Bragg’s aminos, you can use all soy sauce.
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