French Onion Soup With Dairy-Free Cheese Toasts
This French onion soup pairs deeply caramelized onions and savory broth with crisp dairy-free cheese toasts for a cozy, comforting plant-based dinner.
By Nora Bellweather ·
Recipe
French Onion Soup With Dairy-Free Cheese Toasts
By Nora Bellweather · French-inspired
- Prep
- 15 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 45 min
- Serves
- 4
- Level
- Medium
Ingredients
- 2 tbsp olive oil
- 2 tbsp vegan butter
- 2½ lb yellow onions, peeled and thinly sliced root to stem, about 4 large onions
- ½ tsp fine salt, plus more to taste
- ¼ cup water, for loosening browned bits, plus more as needed
- 2 clove garlic, minced
- ½ cup dry white wine labeled vegan
- 6 cup low-sodium vegan beef-style broth or vegetable broth
- 1 tbsp tamari
- 4 sprig fresh thyme
- 1 bay leaf
- ¼ tsp freshly ground black pepper
- 8 slice vegan baguette, cut 1/2 inch thick
- 1 cup shredded dairy-free mozzarella-style cheese labeled for melting
Method
- 1
Heat the olive oil and vegan butter in a wide, heavy 5- to 6-quart pot over medium heat until the butter melts.
- 2
Add the onions and salt, then cover and cook for 10 minutes, stirring twice, until the onions soften and release liquid.
- 3
Uncover and cook over medium to medium-low heat for 40–50 minutes, stirring every 3–5 minutes and more often toward the end, until the onions are deeply amber and greatly reduced. If browned bits build up on the bottom, add water 1 tablespoon at a time and scrape them loose; lower the heat if the onions begin to scorch.
- 4
Stir in the garlic and cook for 1 minute, stirring constantly.
- 5
Pour in the wine and scrape the bottom of the pot with a wooden spoon, then simmer for 3–5 minutes until most of the liquid has evaporated.
- 6
Add the broth, tamari, thyme, bay leaf, and pepper. Bring to a gentle boil over medium-high heat, then reduce the heat to low and simmer uncovered for 20 minutes.
- 7
During the last 10 minutes of simmering, heat the oven to 425°F and arrange the baguette slices in one layer on an unlined, broiler-safe metal baking sheet.
- 8
Bake the bread for 5–7 minutes, turning once, until dry and lightly golden on both sides.
- 9
Divide the dairy-free cheese evenly over the toasts and switch the oven to broil. Broil about 6 inches from the heat for 1–3 minutes, watching constantly, until the cheese is softened and glossy and the bread edges are browned.
- 10
Remove the thyme stems and bay leaf from the soup, then taste and adjust the salt and pepper.
- 11
Ladle the hot soup into four bowls and place two cheese toasts on each portion just before serving.
The story behind it
Deeply browned onions give this French onion soup its rich color and savory sweetness. Crisp baguette toasts with melted dairy-free cheese sit right on top, catching the broth around their edges. The onions need time, but the ingredients are ordinary grocery-store staples.
Give the Onions Time
The foundation of this soup is a generous pot of caramelized onions. Yellow onions work well because they become sweet and deeply golden without losing all their texture. Slice them about 1/8 inch thick, from root to stem, so they soften evenly and remain in distinct strands.
Use color, not just the clock, as your guide. The onions should be a deep amber brown before you add the wine. A wide, heavy pot helps moisture evaporate and gives the onions more contact with the cooking surface. If dark patches develop on the bottom before the onions are ready, a small splash of water will loosen them. Blackened bits, however, can make the broth bitter.
Ingredient Swaps That Work
- Broth: Vegan beef-style broth gives the darkest, most savory result. Low-sodium vegetable broth also works. Check the label on beef-style broth to confirm it contains no animal ingredients.
- Wine: Choose a dry white wine labeled vegan. For an alcohol-free version, replace it with the same amount of vegetable broth and add 1 teaspoon of balsamic vinegar with the broth.
- Dairy-free cheese: Use a shredded vegan mozzarella-style cheese labeled for melting. A vegan provolone-style slice is another practical option.
- Bread: A sturdy baguette supports the cheese without falling apart immediately. Check the ingredient list for milk, butter, or eggs.
- Thyme: Replace the fresh sprigs with 1/2 teaspoon dried thyme if that is what you have.
Make Ahead and Storage
The soup can be made a day ahead; keep the bread and cheese separate until serving. Refrigerate the cooled soup in an airtight container within two hours and use within four days. Reheat in a saucepan over medium heat until simmering, adding a splash of broth or water if needed. Freeze the soup without the toasts for up to three months, then thaw overnight in the refrigerator.
Frequently Asked Questions
Can I caramelize the onions faster?
Turning up the heat usually browns the edges before the onions soften. Moderate heat and occasional stirring give a more even result. Avoid adding sugar; the onions provide enough sweetness on their own.
Why make the cheese toasts separately?
A baking sheet lets you melt the cheese without needing broiler-safe soup bowls. It also keeps the bread crisp until the moment you serve it.
What if my dairy-free cheese does not brown?
Some varieties soften and turn glossy without developing brown spots. Use that softened appearance as your cue rather than leaving the bread under the broiler until it burns.
Can I make this gluten-free?
Use gluten-free baguette slices, certified gluten-free tamari, and broth labeled gluten-free. Toast the bread well so it holds up when placed on the soup.
Serve the soup as soon as the cheese toasts are ready, while their centers are still crisp. A green salad alongside makes a cozy dinner.
