Vegan French Onion Soup

French Onion Soup meets pasta in this cozy, one-pot dinner! This Vegan French Onion Soup uses pasta instead of bread and is loaded with deeply caramelized onions, garlic, fresh thyme, and tender pasta simmered in a rich, savory vegan beef broth. A splash of Champagne, miso, and balsamic vinegar give it that classic French onion flavor without meat or dairy. Finish with melty vegan cheese or crusty bread for dipping!

Course Main Course, Soup

Cuisine American, French

Keyword dairy free, french onion, gluten free, meal prep, plant based

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 227kcal

Author Jackie Akerberg

Equipment

stove

Ingredients

3 large yellow onions thinly sliced
2 tbsp vegan butter optional but recommended
5 cloves garlic minced
1 tbsp fresh thyme leaves or 1 tsp dried thyme
½ cup dry Champagne or dry white wine
6-8 cups water for desired thickness
3-4 cubes vegan “beef” bouillon
1.5 tbsp white miso paste
2 tbsp nutritional yeast
2 tbsp coconut aminos
½ tbsp balsamic vinegar
1 bay leaf
8 oz dry small pasta like shells gluten-free if desired - I love a brown rice pasta
salt and freshly cracked black pepper to taste
optional: dairy-free mozzarella or parmesan-style cheese, toasted sourdough, and additional fresh thyme for serving

Instructions

Heat a large Dutch oven over medium-low heat and add a splash of water or, preferably, 2 tbsp dairy-free butter and melt. Add in the onion and cook it low and slow for about 30-40 minutes until very tender and caramelized. Skipping this low-and-slow cooking process will compromise the deep, umami, sweet, and savory depth of classic French onion soup.
Add in the garlic and thyme and sauté for a couple of minutes until tender and fragrant before deglazing with the wine or champagne. Allow the liquid to simmer and reduce by about half.
Pour in the water, then add the bouillon, miso, nutritional yeast, coconut aminos, balsamic vinegar, and bay leaf. Bring to a gentle simmer and add the pasta. Cook according to the package of pasta until noodles are al dente.
Season with salt and pepper, and add more water if desired for a thinner soup. Optional: add more miso or coconut aminos for a more savory flavor.
Serve hot, topped with dairy-free cheese if desired, a sprinkle of thyme, and toasted bread for dunking.

Nutrition