French Onion Soup Recipe | Jessica in the Kitchen

3 tablespoons vegan butter
2 tablespoons olive oil
4 large yellow onions, 6 cups, thinly sliced
2 garlic cloves, minced
1 tablespoon balsamic vinegar
⅓ cup dry white wine
6 cups vegetable broth
1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
2 bay leaves
1 tablespoon dark brown sugar
salt and pepper to taste
6 baguette slices
1 cup vegan cheese, shredded (like Gruyère, Parmesan, or mozzarella)

In a large pot, heat the olive oil and vegan butter over medium heat.
Add the sliced onions and cook slowly, stirring occasionally, until they become soft and caramelized. This will take about 30-40 minutes. This step is important to get a rich, flavorful soup, so don’t undercook your onions.
Once the onions are golden brown, add the minced garlic and cook for an additional 2-3 minutes until fragrant.
Add the balsamic vinegar and white wine to deglaze the pot, scraping up any browned bits from the bottom.
Pour in the vegetable broth and stir to combine.
Add the thyme, bay leaves, and dark brown sugar. Season with salt and pepper to taste.
Bring the soup to a boil, then reduce the heat and let it simmer for 20-30 minutes to allow the flavors to meld together.
While the soup simmers, preheat your oven to 375°F (190°C).
Place the baguette slices on a baking sheet and toast them in the oven until golden brown, about 10 minutes. Don’t turn off the oven.
Remove the bay leaf from the soup and discard.
Ladle the soup into oven-safe bowls. Place two slices of baguette on top of each bowl of soup. Top with grated vegan cheese.
Place the bowls on a baking sheet and broil in the oven until the cheese is melted and bubbly, about 3-5 minutes. Watch carefully to avoid burning.
Serve hot, garnished with extra thyme.

Refrigerate: Store any leftover soup in an airtight container in the refrigerator for 3-4 days. (It’s best not to store the baguette slices in the soup to keep them from getting mushy.)
Freeze: If you want to freeze this French onion soup recipe, transfer it to a freezer-safe container or zip-top bag without the bread or cheese. It can be stored in the freezer for up to 3 months.

Reheat: Warm up the soup in a saucepan on the stovetop, then ladle it into ovenproof bowls and top with toasted baguette slices and cheese. Follow the instructions in the original recipe for broiling and serving.

Calories: 378kcal, Carbohydrates: 50g, Protein: 7g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.003g, Sodium: 2072mg, Potassium: 260mg, Fiber: 4g, Sugar: 14g, Vitamin A: 868IU, Vitamin C: 11mg, Calcium: 111mg, Iron: 3mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.