French Onion Soup with a Cheesy Crouton Topping

French Onion Soup with a Cheesy Crouton Topping

Servings: 6 - 8

Vegan Allergen Friendly
Recipe Directions
Nutrition Information


  • 2 tablespoons non-dairy butter
  • 3 medium brown onions, thinly sliced
  • 2 cloves garlic, finely chopped
  • 5 cups vegetable broth (low-sodium)
  • 1⁄4 cup vegan red wine
  • 1 tablespoon light miso paste
  • 1 cup toasted walnuts, roughly chopped
  • 1⁄2 teaspoon sea salt
  • 1⁄2 teaspoon finely ground black pepper
  • 1 bay leaf 1 tablespoon fresh lemon juice
  • 2 sprigs fresh thyme, finely chopped
  • 1 organic French baguette
  • 1 cup shredded vegan GO Veggie! Mozzarella Shredded Cheese


Preheat a large (6-quart) pot. Add butter and sauté onions and garlic over low heat for about 7-10 minutes. Add vegetable broth, red wine, miso, walnuts, sea salt, black pepper, bay leaf, lemon juice and thyme.

Cook partially covered for about
20 minutes at a simmer, or until onions are very tender.

Turn on broiler (high setting preferred).

Slice baguette into 1-inch-thick rounds and set aside.

Ladle soup into heat-tolerant ramekins or cocottes. Place one round of bread on each serving of soup and top with about 2 tablespoons cheese. Place ramekins on a large baking dish with sides and broil for about
2 minutes, or until cheese on top
of soup is bubbling.

Serve on an appetizer plate, because ramekins will be very hot!

Note: One container of veggie broth usually has 4 cups, so buy 2 containers if making this recipe! Also, not all
red wine is animal-friendly, so to find out if your fave wine is vegan, visit, or call the winemaker and ask!

Created by: Spork Foods,,

©Spork Foods 2014