Vegan French onion soup

Vegan French onion soup

Total: 1 hr 30 min. | Active: 1 hr 20 min.
vegan, lactose-free
Nutritional value / people: 528 kcal
, Fat: 27 g
, Carbohydrate: 56 g
, Protein: 10 g

French onion soup is the ultimate feel-good meal in winter. It's a hearty dish with a strong and wonderfully sweet flavour. Who says that the vegan version can't be just as tasty? In this recipe, I'll show you how to make a vegan French onion soup that won't disappoint.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 tbsp vegan butter
4 tbsp olive oil
700 g onions, cut into thin slices
700 g red onions, cut into thin slices
1 tsp sugar
½ tsp salt


1 ¾ litres vegetable bouillon
1 dl white wine
2 pieces garlic cloves, squeezed
½ bunch thyme
2 pieces bay leaves


8 slices baguettes
150 g vegan cheese, coarsely grated
3 sprigs thyme, leaves torn off
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How it's done

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Heat the butter and oil in a non-stick frying pan. Add the onions, cover and cook for approx. 10 mins., stirring occasionally. Add the sugar and salt, cover and continue to cook for approx. 50 mins., stirring occasionally until the onions caramelize.


Pour in the stock and wine. Add the garlic, thyme and bay leaf, bring to the boil. Reduce the heat, cover the soup and simmer over a medium heat for approx. 30 mins., season.


Pour the soup into the mugs, place the slices of baguette on top. Sprinkle with the cheese and thyme.

To bake:

Approx. 10 mins. in the centre of an oven preheated to 220°C. Remove, serve the soup hot.

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