Savory French Onion Soup Gets a Healthy Plant-Based Makeover!

This savory plant-based French Onion Soup recipe takes a classic French dish and reimagines it as a healthy and delicious vegan delight. Caramelized onions are simmered in a flavorful vegetable broth, infused with aromatic herbs and spices, and topped with homemade buckwheat bread slices and melted vegan cheese for a truly indulgent experience. With its rich flavors and comforting warmth, this vegan version of French Onion Soup is sure to become a new favorite on your plant-based menu.

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KEY MOMENTS
00:00 Introduction
00:21 Saute Onions
02:27 Cook Down Wine
02:55 Add Spices & Broth
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04:22 Sponsor: Complement
04:56 Prepare Cheese
07:13 Assemble
09:40 Reveal & Taste Test

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Let’s make a plant-based french onion soup welcome back to the whole food plant-based cooking show where we make plant-based cooking easy I’m Jill and today we are going to make this wonderful french onion soup which is a long timec coming suggestion from our membership group so members here you go

I hope you enjoy this recipe so we’re going to Jump Right In first of all I have look at this look at all those onions that is a lot of onions it’s about 3 lbs of a combination of sweet onions and yellow onions you want to make sure you have a pretty

Decent amount of sweet onions in there because uh french onion soup is made with sweet onions some people make them with just the yellow onions but I find that the the flavor is so much milder on the sweet ones and you get just a really full bodied flavor soup so we’re going

To get those cooking first I’ve got my pan already set on medium high just going to get them all in there and I just slic them in half and then I cut them lengthwise like this you kind of get these little long strips just so that you know when you

Get each bite of soup you get at least a couple or three of those pieces like that and it’s pretty manageable to eat all right on there all right so this part is going to take some pap patience it does take a little while uh it takes

About 30 minutes to cook all of this down oops loing onions out the top here you could use a bigger pan which I probably should have used a bigger pan so then you have just more surface area that’s getting covered with the onions and it’ll make the process a little bit

Quicker so you just keep cooking these down until they’re really nice and soft and brown and as you’re cooking we’re not going to use any kind of oil so if it starts sticking just a little bit you can add just a little bit of your vegetable broth at a time maybe about a

Tablespoon at a time as you’re cooking and that anything that’s stuck in there will come right free okay so our onions are cooked and I right before they were done I threw in three cloves of garlic that were finely minced just to cook them lightly so if

You want to come in and take a look what it should look like when you’re done cooking them okay so at this point now I’m going to take this is a four of a cup of white wine a really dry white wine if you don’t want to use white wine

You can use 2 tablespoons of white wine vinegar that will give you the same effect it’s just going to give it a little bit of a brightness so you want to S uh cook this off for between 5 and 10 minutes we’re trying to cook off the

Alcohol part of it so just let that cook before we add in any other ingredients ingredients okay so our onions are finally done so now we’re going to add one bay leaf 1 tbsp of a low sodium tamari 1 teaspoon of fresh thyme leaves you could use dried th leaves also that

Will work just fine and then one liter of a low sodium vegetable broth we go and then I’m just going to add a little bit of Cracked Pepper in there maybe half teaspoon or so okay and we’re going to keep this cooking on medium high just like we had before

Until it’s the consistency that you like if you like it a little bit more brothy probably only about 10 minutes but if you like that broth to be a little bit thicker just let it cook down nice and kind of slow and then I’ll show you the

Next step while we’re waiting for that I’d like to share some background on our show the whole food plant-based cooking show is crowdfunded which means these free weekly recipe videos along with our entire C catalog of free printable recipes on our website plant-based cooking show.com and our plant-based

Cooking Made Easy cookbook series are all made possible in part by the generous patronage of our supporting membership community so if you love our recipes I invite you to join us on our mission to make plant-based cooking easy and follow the link in the description to become a supporting member today

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Order all right our broth has cooked down a bit if you want to in and take a look and then we’re just going to you just got to remove that bay leaf cuz that is not nice to bite into all right now on to our next part we are going to

Make the cheese that’s going to Bubble over the top of this beautiful little pot of soup right so typically it’s uh like girer cheese and some Parmesan so what we’re going to try to do is make that really kind of strong pungent flavor of cheese so we’re going to start

With this is five uh ounz of a firm tofu you could use a silken tofu too that would work just fine we got a teaspoon of low sodium tamari half teaspoon of onion powder 2 tbspoon of white wine vinegar two table or 1 and 1/2 tablespoons of tapioca starch 2 tbspoon of nutritional

Yeast the juice of one lemon that’s just going to give it a little bit more of a brightness a little bit brighter than the vinegar will trying to catch the seeds in my hand here and one clove of garlic and then a four of a cup of

Plant-based milk of your choice but I would really highly suggest you get an unsweetened version of plant milk so all we’re going to do is blend this up until it’s super super [Applause] creamy okay there we go oh beautiful and if you’re not a fan of

Tofu you’re not going to taste it a whole lot in here but if you’re not a fan of tofu you can always use cash shoes or almonds in this uh but I would use probably about A3 of a cup to replace that all right so I’m going to

Clear this stuff out of the way I’m going to get my bowls and then I’ll show you how to put all of this together all right so now let’s assemble these so you’re going to need two containers or four I’m going to use two this is going

To be our whole meal for this evening but if you’re going to use this just kind of as your appetizer for a multi-course meal you’ll want to use a smaller you know half size French onion container of course oven proof um these are all safe for the oven

And you’re going to need some type of bread this is my buckwheat bread I’ll give you that recipe and a link in the details below and then our cheese and of course the soup so I’m going to start by ladling in a good one ladleful into the

Bottom and then we’re going to pour just a little bit of the cheese maybe about a tablespoon or so maybe 2 tablespoons and that’s just going to give you that nice little surprise in the middle of your soup then I’m going to put more soup on the top of

That you want to get it pretty close to the top but enough not too far so that you know your your bread is sticking over the edge it will just a little bit but you don’t want to stick it out so far that the cheese is just going to

Only oze ooze out over the top and you’re going to put your bread on the top and then we’re going to pour that delicious cheese over the top of that and if you know you always see these beautiful pictures like this and it’s kind of oozing over the sides a little bit

Bit okay and you can you can move it around a little bit with a spoon if you want just to make it look a little nicer there we go okay yeah I would say one looks much better than the other all right so now we’re going to

Put this into the oven on broil and you’re going to watch it really carefully and you’re just going to want to pull it out once it starts turning kind of bubbly and brown on the top okay guys they’re out of the oven come on and take a look they smell so

Good so all that’s left really is just kind of garnish I like to garnish it with a fresh piece of thyme on the top and that heat will kind of heat up the oils in that time and kind of give a little bit of that flavor and fuse it

Into to there I’m going to let these cool for a few minutes and then I’ll meet you at the table for a taste all right time to dig in it’s probably still really really hot haven’t waited that long but let’s give it a go here get a

Little of that you got to make sure you eat this over a plate cuz it will ooze out oh yum that bro is nice and Rich those onions are sweet and that cheese is so Tangy you are going to love it come on back next week for another great recipe