

French onion soup is a classic that gets its flavor from deeply caramelized onions. This vegan version has every bit of the flavor, with only a fraction of the fat. Topped with sourdough bread and vegan mozzarella, you will be amazed by its incredible texture and rich taste.
Health Benefits – low sugar
Prep: 30 minutes | Cooking time: 35 minutes | Servings: 5
Ingredients
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
Method
- In a large pot, saute onions in ½ cup of veggie broth until they begin to take on a deeply brown color.
- Add ¼ cup red wine and garlic.
- 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.
- 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.
- 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.
- While the soup is cooking, begin making the vegan mozzarella.
- Pour the soup into oven-safe bowls. Top each with pieces of sourdough bread and a large dollop of the vegan mozzarella topping.
- 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
- In a blender, process all the ingredients on high until smooth.
- In a saucepan, slowly heat the mixture while whisking continuously. It will thicken pretty quickly, so do not leave it unattended.
- Continue whisking until it reaches the desired thickness and stretchiness of mozzarella cheese.
Cooking Tips
- For the mozzarella cheese, you can use cornstarch or tapioca flour instead of the arrowroot powder.
- For the mozzarella cheese, you can use rolled oats or white beans instead of the cashews.
- 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.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 21 Dec, 2023.
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