Vegan French Onion Soup

Vegan French Onion Soup Healthy Recipe

4 Servings 70 min Cook

Macros/Serving: 370 Calories


3 Tbsp Coconut Oil
4 Medium (2-1/2" dia) Onions
2 Cloves, minced Garlic
1/2 Tsp Sugar
1 Tsp Salt
1 Dash Pepper
1 Tsp, ground Thyme
0 Grams Bay Leaf
6 Fl oz Red Wine
3 Tbsp Wheat Flour
8 Cup Organic Vegetable Stock
1 Tsp Lemon Juice
4 Slice, small (2" x 2-1/2" x 1-3/4") Sourdough Bread
2 Cup Vegan Mozzarella Style Shreds


In a large pot, heat the coconut oil over medium heat.

Chop onions, and add to pot with, thyme, bay leaves, sugar, salt and pepper.

Sauté until the onions are very tender & caramelized, about 20-30 minutes.

Stir often to avoid the onions sticking to the pot.

If they start to stick, you can add a few splashes of water and turn heat a little lower.

Keep pot uncovered.

Mince garlic and add to pot, cooking for an additional 1-2 minutes, careful to not burn garlic.

Add the red wine and bring to a boil, reduce heat and simmer on low for about 10-15 minutes, or until the wine has evaporated.

Remove the bay leaves and stir the flour into the onions.

Turn the heat down to medium-low and cook for another 2-3 minutes.

Stir often so the flour doesn't burn.

Add the vegetable stock and lemon juice.

Simmer for for 10-15 minutes.

Taste the soup to see if it needs anymore salt or pepper and add if needed.

Heat the broiler to high.

Carefully ladle the soup into oven-safe crocks or bowls.

(small Pyrex bowls work great).

Fill half way, and place a slice of toasted baguette into each bowl.

Now, add more soup, pouring directly over bread.

Make sure not to overfill the bowls.

Now top each baguette slice with a portion of the vegan cheese and place the bowls in the oven.

Broil for 2-3 minutes to slightly brown and melt the cheese.

Be careful not to burn the cheese.

Remove carefully and serve immediately.


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