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Vegan French Onion Soup

Serves 8
Time 1 hr 20 min
This simple, flavorful onion soup is a classic for good reason. Buck tradition and keep the soup vegan with a topping of toasted whole wheat bread and nut-based “cheese.” Watch our how-to video.
Ingredients
  • 4 large sweet onions (about 3 pounds) thinly sliced
  • 2 tablespoons red wine vinegar
  • 6 cloves garlic thinly sliced
  • 2 bay leaves
  • 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dry)
  • 1/2 teaspoon ground black pepper
  • 1 whole wheat demi-baguette or about 6 inches full-sized baguette cut to fit soup bowls
  • 1/2 cup Cashew Nut Cheese
  • Fresh chives or green onions for garnish
  • 1/2 teaspoon fine sea salt
Method

Heat a medium pot over high heat. Add onions and cook over high heat, stirring often until onions are dark brown and caramelized, about 15 minutes. Add water as needed to prevent burning. Add vinegar and use a wooden spoon to scrape up any bits from the bottom of the pan. When vinegar has evaporated, add garlic, bay leaves, thyme, salt, pepper and 6 cups water. Reduce heat to medium-low and simmer about 40 minutes and then remove bay leaves.

Ladle onion soup into oven-safe bowls. Top with a slice of baguette and spread each slice with 1 tablespoon of cashew cheese. Place in a hot oven or under the broiler for 5 to 7 minutes, or until cheese is warmed and golden. Garnish with chives or green onions and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 large sweet onions (about 3 pounds) thinly sliced
  • 2 tablespoons red wine vinegar
  • 6 cloves garlic thinly sliced
  • 2 bay leaves
  • 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dry)
  • 1/2 teaspoon ground black pepper
  • 1 whole wheat demi-baguette or about 6 inches full-sized baguette cut to fit soup bowls
  • 1/2 cup Cashew Nut Cheese
  • Fresh chives or green onions for garnish
  • 1/2 teaspoon fine sea salt