Recipes » Soups » Vegan French Onion Soup
T. Colin Campbell Center for Nutrition Studies


  • 3 large yellow onions, sliced
  • ½ cup vegetable broth
  • 3 cloves garlic, diced
  • ½ cup red wine, divided
  • 4 cups water
  • 2 Tbsp soy sauce
  • 2 Tbsp balsamic vinegar
  • 1 bay leaf
  • 2 tsp ground or fresh thyme
  • ½ tsp salt, or to taste
  • ¼ tsp fresh ground pepper
  • Sourdough bread
  • Vegan mozzarella (optional)

Vegan Mozzarella

  • ¾ cup water
  • ¼ cup raw cashews
  • 1 Tbsp white wine vinegar
  • 1 Tbsp nutritional yeast
  • 1 Tbsp arrowroot powder
  • ½ tsp salt


  • 1. In a large pot, saute onions in ½ cup of veggie broth until they begin to take on a deeply brown color.
  • 2. Add ¼ cup red wine and garlic.
  • 3. Continue to brown the onions for about 3-5 minutes on low heat. Add a little more broth or water if needed. Scrape down the bottom of the pan to release all the flavor of the caramelized onions.
  • 4. Add the other ¼ cup red wine and continue cooking for approximately 3-5 minutes. The onions should continue to cook down and become darker brown but not stick to the bottom of the pan.
  • 5. Add the remaining ingredients to the pot: 4 cups water, soy sauce, balsamic vinegar, bay leaf, thyme, salt, and pepper. Cover and cook on low for approximately 15-20 minutes.
  • 6. While the soup is cooking, begin making the vegan mozzarella.
  • 7. Pour the soup into oven-safe bowls. Top each with pieces of sourdough bread and a large dollop of the vegan mozzarella topping.
  • 8. Place the soup crocks on a baking sheet and broil in the oven for approximately 3 minutes, or until the tops are brown and bubbly.

Vegan Mozzarella

  • 1. In a blender, process all the ingredients on high until smooth.
  • 2. In a saucepan, slowly heat the mixture while whisking continuously. It will thicken pretty quickly, so do not leave it unattended.
  • 3. Continue whisking until it reaches the desired thickness and stretchiness of mozzarella cheese.

Cooking Tips

  • 1. For the mozzarella cheese, you can use cornstarch or tapioca flour instead of the arrowroot powder.
  • 2. For the mozzarella cheese, you can use rolled oats or white beans instead of the cashews.
  • 3. If you don’t have a high-powered blender and you are using cashews, soak the cashews in hot water for at least 30 minutes before blending them to ensure a smooth consistency.

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