Creating a Vegan French Onion Soup certainly made me (Sigourney) nervous because it’s one of Brigette’s favourite and she is quite the soup connoisseur! Well, thank goodness my hard work paid off because Brigette loved it! And now you get to love it too because we’re bringing it to you! It’s time to rejoice because we bring you the best ever Vegan French Onion Soup. Best ever?? Well, we think so!
Our soup has a sneaky ingredient that makes it so tasty! What could that be you ask? Its beer! A pale ale beer to be exact. Brigette loves soup and she loves beer, so when Sigourney was creating this recipe she thought she’d bring the two together and make Brigette one epic meal! Ha, OK a little dramatic but it’s true! (Brigette’s note: I am SOOO glad she did!!)
Of course Brigette had French Onion Soup bowls, and thank goodness because they are kind of necessary. If you don’t have them, any single serving oven proof bowl will work! Make sure they are big enough to fill with lots of soup, a couple slices of baguette, and a generous serving of mozzarella cheese because the soup does boil over in the oven. A trick of the trade is to cook these on the top rack of your oven, place a baking sheet under the bowl and it will catch any soup that bubbles over with a quick an easy clean up.
Make sure to check out our Parmesan cheese recipe because sprinkle of it on top of this Vegan French Onion Soup really does finish this dish of nicely!
Vegan French Onion Soup
- 6 cups Yellow Onions Thinly sliced (appox. 4 large onions)
- 3 tbsp Vegan Butter
- 3 Cloves Garlic Peeled & crushed
- 3/4 cup Pale Ale Beer
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1/4 cup Light Miso Paste
- 5 cups Vegetable Broth
For the Baguette
- 1 tsp Olive Oil
- 1/4 tsp Dried Basil
- 1/4 tsp Dried Oregano
- Mozzarella Cheese Earth Island
- Cashew Parmesan Cheeze
In a large pot add the butter and onions and saute until soft, about 10 minutes. Add in the garlic and saute for 1 additional minute.
Add the beer, oregano, basil, miso paste, vegetable broth and salt. Bring soup to a boil and then reduce heat to a light simmer.
Allow soup to lightly simmer for 30 minutes.
Meanwhile, slice the baguette into 1-inch thick pieces (you will need 2 slices per bowl). Toast the bread until crispy and lightly golden brown.
In a small bowl mix together the olive oil, ¼ teaspoon basil and ¼ teaspoon oregano. Brush onto the baguette.
Preheat oven to 450F.
Once soup is done, scoop it into French Onion soup bowl or other single serving oven safe bowl.
Add 2 pieces of baguette to each bowl, and push them down into the soup so they are mostly submerged. Next sprinkle with a generous serving of mozzarella cheese. Be careful not to overfill as the soup will bubble over when baking.
Place bowls in preheated oven until cheese is nicely melted and starting to golden slightly, about 5-7 minutes. If the cheese is not melting, feel free to broil for 2-3 minutes keeping a close eye to ensure the cheese doesn’t burn.
Serve with a sprinkle of Parmesan cheese.