Name: Vegan French Onion Soup with Crispy Cheesy Baguette Toppers Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: French
Ingredients: 6 large yellow onions; 4 tablespoons olive oil; 1 teaspoon granulated sugar; 1 teaspoon salt; 5 cloves garlic, minced; 3 tablespoons all purpose flour; 1/2 cup dry white wine (or broth); 6 cups vegetable broth; 1 tablespoon fresh thyme leaves (or 1 tsp dried thyme); 1 bay leaf; 1/2 teaspoon ground black pepper; additional salt, to taste; 1 baguette, sliced; 1/2 cup raw cashews; 1 1/2 cups water; 2 tablespoons lemon juice; 1 teaspoon salt; 4 tablespoons tapioca starch

Introduction

Vegan French Onion Soup offers the rich, caramelized flavors of classic French onion soup without any animal products. This comforting dish features sweet, slow-cooked onions in a savory broth, topped with crispy baguette slices and a stretchy, dairy-free cheese alternative. Perfect for chilly evenings or anytime you’re craving a warm, soulful meal.

A white bowl filled with dark, clear onion soup containing soft, translucent cooked onions, topped with two toasted, golden-brown bread slices. Each bread slice is covered with a thick, creamy white layer of melted cheese, sprinkled with small fresh green thyme leaves. The soup and bowls sit on a white marbled surface, with some fresh thyme sprigs next to the soup with a blue and white striped cloth partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large yellow onions

4 tablespoons olive oil

1 teaspoon granulated sugar

1 teaspoon salt

5 cloves garlic, minced

3 tablespoons all purpose flour

1/2 cup dry white wine (or broth)

6 cups vegetable broth

1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

1 bay leaf

1/2 teaspoon ground black pepper

Additional salt, to taste

1 baguette, sliced

1/2 cup raw cashews

1 1/2 cups water

2 tablespoons lemon juice

1 teaspoon salt

4 tablespoons tapioca starch

Instructions

Step 1: Peel and thinly slice the onions. In a large pot, heat the olive oil over medium heat, then add the onions and toss to coat. Cook, stirring often, for about 15 minutes until softened. Increase heat to medium-high and continue cooking, stirring every few minutes, until the onions start to brown, around 30 minutes. Sprinkle sugar and salt over the onions, and cook for another 10–15 minutes until caramelized.

Step 2: Add the minced garlic to the pot and sauté for 1–2 minutes. Stir in the flour, then pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Add the vegetable broth, thyme, bay leaf, and black pepper. Stir well, bring to a boil, then reduce heat and simmer for 15 minutes. Remove the bay leaf and season with additional salt to taste.

Step 3: Preheat the oven to 400°F. Slice the baguette and place the slices on a parchment-lined baking sheet. Toast in the oven for 5–7 minutes until golden. Remove and set aside.

Step 4: Soak the cashews in about 1 cup of boiling water for at least 5 minutes. Drain the cashews, then add them to a blender with the 1 1/2 cups water, lemon juice, salt, and tapioca starch. Blend until smooth. Pour the mixture into a small pot over medium-high heat, stirring constantly until it thickens and becomes stretchy and gooey. Remove from heat immediately.

Step 5: Spoon a generous amount of the cashew cheese onto each toasted baguette slice placed on the parchment-lined baking sheet. Broil in the oven for a few minutes until the cheese starts to bubble and brown. To serve, ladle the soup into bowls and top with one or two cheesy toasts. Alternatively, use oven-safe bowls: ladle the soup into bowls, add a toast and a scoop of cheese on top, then place on a baking sheet and broil for a few minutes before serving.

Tips & Variations

Use a high-quality vegan white wine for a richer flavor or substitute with extra vegetable broth if avoiding alcohol.

For a deeper flavor, cook the onions low and slow, stirring frequently to avoid burning.

You can swap the tapioca starch for arrowroot starch but the cheese may be less stretchy.

Add fresh parsley or chives on top for a pop of color and freshness.

Use gluten-free bread if you prefer a gluten-free version.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the toasted bread and cashew cheese topping separate to maintain texture. Reheat the soup gently on the stove, stirring occasionally. Reheat toasted bread and cheese under the broiler for a few minutes to refresh before serving.

FAQs

Can I make this soup without the cashew “cheese” topping?

Yes, you can enjoy the soup as is or topped simply with toasted bread. The cashew cheese adds a creamy texture and stretchiness that mimics melted cheese but isn’t necessary for delicious flavor.

How do I caramelize onions without burning them?

Cook the onions slowly over medium to medium-high heat and stir frequently to prevent sticking and burning. Adding a pinch of sugar helps with caramelization, and patience is key to developing their sweet, rich flavor.