Savory Vegan Onion Broth

“Savory Vegan Onion Broth” came into my kitchen one cold winter’s night, right when I needed a warm, comforting meal that was also light and nourishing. I remember wanting something that filled the room with a rich aroma but was simple to make. The idea of “Savory Vegan Onion Broth” hit me while I was peeling a few onions, and as I slowly caramelized them in a large pot, I knew this was going to be a recipe I’d make again and again. There’s something about the slow cooking of onions that feels like magic—releasing sweetness and depth into the broth with just a few basic ingredients.

Crafting the Perfect Flavor

The heart of “Savory Vegan Onion Broth” lies in the onions. I chose a mix of yellow and red onions to bring a balanced flavor, along with garlic and a splash of apple cider vinegar to enhance the taste. Adding a touch of miso paste gave the broth a slight umami punch without overpowering the delicate sweetness of the onions. I let the broth simmer for nearly an hour, watching the flavors slowly meld into one warm, savory harmony. Each time I stirred the pot, the aroma filled the room, wrapping me in the cozy scent of earthy onions.

Adding a Touch of Herbs

For this recipe, I included a handful of fresh herbs—thyme, bay leaves, and a hint of rosemary. These herbs gave the broth a fragrant touch that balanced perfectly with the onion base. I found that leaving the herbs in while the broth simmered allowed the flavors to develop fully. When I finally tasted it, it felt like a bowl of comfort, and I realized just how much flavor could come from something so simple. For a little extra body, I added a bit of nutritional yeast, which rounded out the savory notes beautifully.

What I love about this “Savory Vegan Onion Broth” is its versatility. It’s perfect as a starter, a base for other soups, or even sipped as a nourishing drink on its own. This broth has become one of my go-to recipes when I want to create something warm and inviting without a lot of fuss. Knowing that this vegan onion broth is easy on the stomach and full of flavor makes it even more special to me, and I hope it brings the same warmth to anyone who tries it.

Chef’s Notes- Savory Vegan Onion Broth

• Take your time here! Cooking the onions on medium-low heat for the full 40-50 minutes is key to achieving that rich, deep caramelization. Stir regularly and scrape the pan to prevent sticking or burning.
• When adding red wine, be sure to scrape up any brown bits from the bottom of the pot, as these add depth and richness to the soup’s flavor.
• For a smooth, stretchy cashew cheese, use a high-speed blender. Ensure the cashews are fully soaked (at least 2 hours) for easier blending.
• Adding a splash of balsamic vinegar during the onion caramelization can give the broth a hint of sweetness and complexity, which pairs beautifully with the savory base.
• Watch closely when broiling the cashew cheese-topped baguette. The cheese should just turn golden without burning, which brings out a rich, nutty flavor.
• Using alternative oils or nut-free ingredients (like sunflower seeds) won’t sacrifice flavor and keeps the soup versatile for different dietary preferences.

Savory Vegan Onion Broth

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Dive into the rich, comforting flavors of our Savory Vegan Onion Broth! This delightful soup combines deeply caramelized onions with a robust vegetable broth, topped with a luscious cashew “cheese” that melts to perfection. Perfect for cozy nights or elegant gatherings, this recipe transforms simple ingredients into a gourmet masterpiece. Experience the magic of vegan cooking with every spoonful—it’s sure to become a favorite in your culinary repertoire!

Course: Main Course, SoupCuisine: FrenchDifficulty: Medium

Print

Servings

4

bowls

Prep time

15

minutes

Cooking time

1

hour 

10

minutes

Calories

323

kcal

Total time

1

hour 

25

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1/4 cup plant-based butter or extra virgin olive oil blend Vegan Spread

• 4 medium yellow onions thinly cut

• 3/4 tsp white sugar Sweetener

• 4 cloves garlic finely chopped

• 1 1/2 tsp dried thyme leaves Herbs

• 3/4 cup vegan red wine Liquids and Thickeners

• 3 tbsp all-purpose flour Flour

• 2 quarts low-sodium vegetable stock Broth

• 2 whole bay leaves Seasonings

• 1 1/2 tsp sea salt adjust to preference

• Freshly cracked black pepper to taste

• 1 baguette sliced and toasted

• 1/4 cup raw cashews soaked for at least 2 hours

• 1 1/4 cup unsweetened plant-based milk heated

• 2 tbsp tapioca flour

• 1 tbsp nutritional yeast flakes

• 2 tsp fresh lemon juice

• 1/2 tsp garlic powder

• 3/4 tsp sea salt

• Alternative Ingredients:

• Vegan Butter/Olive Oil: Can substitute with coconut oil or avocado oil for different flavor profiles.

• Onions: Sweet onions or shallots can be used for a milder taste.

• Red Wine: Substitute with vegetable broth or grape juice for a non-alcoholic version.

• All-Purpose Flour: Use gluten-free flour blends if gluten-free is required.

• Baguette: Replace with gluten-free bread or gluten-free croutons for dietary restrictions.

• Cashews: Almonds or sunflower seeds can be used as a nut-free alternative.

• Plant-Based Milk: Oat milk or soy milk can be used if avoiding certain allergens.

• Tapioca Flour/Starch: Arrowroot powder or cornstarch can be used as a thickening agent.

• Nutritional Yeast: Omit or use a savory herb blend if nutritional yeast is not available.

• Sea Salt: Regular table salt can be used as a direct substitute.

Directions

• Caramelizing Onions – In a sizable pot, warm the plant-based butter or oil over medium-low heat. Introduce the thinly sliced onions and sprinkle with white sugar. Cook slowly, stirring frequently to prevent burning, until the onions achieve a deep, golden brown color and become tender, approximately 40-50 minutes.
• Adding Aromatics – Once the onions are caramelized, incorporate the minced garlic and dried thyme. Sauté the mixture for about 30-60 seconds until the garlic becomes fragrant.
• Deglazing and Simmering – Pour in the vegan red wine, increasing the heat to bring the mixture to a simmer. Allow it to reduce gently on medium-low heat for 10-15 minutes, letting the wine evaporate and concentrate the flavors.
• Thickening the Soup – Sprinkle the all-purpose flour over the onion mixture, stirring continuously to avoid lumps. Lower the heat and cook for an additional minute to blend the flour into the base.
• Building the Broth – Gradually add the low-sodium vegetable broth, followed by the bay leaves, sea salt, and freshly ground pepper. Raise the heat to bring the soup back to a gentle boil, then reduce to a simmer for another 10-15 minutes to meld the flavors.
• Preparing Cashew Cheese – Drain the soaked cashews and place them in a high-speed blender. Add the heated plant-based milk, tapioca flour, nutritional yeast, lemon juice, garlic powder, and sea salt. Blend until smooth and creamy.
• Cooking the Cheese – Transfer the blended mixture to a small saucepan over medium heat. Stir frequently to prevent sticking, scraping down the sides as needed. Cook until the mixture thickens and becomes stretchy, about 3-5 minutes, then remove from heat.
• Assembling the Soup – Preheat the broiler to high. Ladle the soup into oven-safe bowls, filling them halfway. Top each with toasted baguette slices, then pour additional soup over the bread without overfilling. Add a generous portion of cashew cheese on each slice.
• Broiling to Perfection – Place the bowls on a baking sheet lined with parchment paper to catch any overflow. Broil for 2-3 minutes until the cheese is golden and bubbly. Keep a close eye to prevent burning.
• Final Touches – Remove the bay leaves from the soup, adjust seasoning if necessary, and serve hot. Enjoy your rich and comforting Vegan French Onion Soup!

Equipment

• large pot
• blender
• baking sheet
• oven
• broiler
• oven-safe bowls

Nutrition Facts

• Calories: 323kcal
• Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 0mg
• Sodium: 577mg
• Potassium: 397mg
• Carbohydrates: 35g
• Fiber: 1g
• Sugar: 1g
• Protein: 11g
• Vitamin A: 0.7IU
• Vitamin C: 0.7mg
• Calcium: 115mg
• Iron: 2.8mg

FAQ- Savory Vegan Onion Broth

Can I make this recipe ahead of time?

Yes, the soup base can be made up to 2 days in advance. Store it in an airtight container in the fridge and reheat gently. Make the cashew cheese and add the toasted baguette right before serving.

Is there a way to make this soup gluten-free?

Absolutely! Swap the all-purpose flour with a gluten-free blend or cornstarch for a thickener. Additionally, choose a gluten-free baguette or bread option for the topping.

Can I freeze this vegan onion broth?

Yes, you can freeze the soup without the baguette and cheese topping for up to 3 months. Thaw in the refrigerator and reheat gently on the stove. Prepare the cashew cheese and bread topping fresh for serving.

What can I use instead of cashew cheese?

If you need a nut-free alternative, try sunflower seeds or silken tofu for the cheese topping. Both create a creamy consistency and can be flavored similarly.

Can I make this without the wine?

Yes, simply replace the wine with more vegetable broth or a splash of grape juice for added depth. This keeps the soup alcohol-free without compromising flavor.