There’s something deeply comforting about a bowl of rich, slow-simmered onion soup. And when you make it plant-based, with deeply caramelized onions, fresh thyme, and a splash of white wine, you don’t lose any of that comfort—you elevate it. This caramelized vegan onion soup with thyme and wine is everything you love about the French classic, reimagined with a healthy, dairy-free twist. Whether you’re looking to add more vegan soups to your repertoire or need a showstopper for your fall soup recipes collection, this one’s got your name written all over it.
This isn’t just a basic soup—it’s a soul-soothing bowl that delivers depth of flavor with simple ingredients. And if you're a fan of vegan french onion soup but want something a little more nuanced, the combination of wine and fresh thyme will take it to another level. It’s the kind of dish that makes you want to slow down, savor every bite, and then go back for seconds.
Caramelized Vegan Onion Soup with Thyme and Wine
Prep Time 15 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Appetizer
Cuisine French
Heavy-bottomed Dutch oven or large soup pot Essential for even caramelization of the onions.
Wooden spoon For stirring constantly during caramelization without scratching your cookware.
Ladle To serve your soup neatly and evenly.
Soup bowls If you have oven-safe bowls, even better—you can broil the cheese on top for the full French experience.
Baking sheet To toast your baguette slices. A toaster oven works fine too.
For the Soup Base
- 6 large yellow onions thinly sliced
- 3 tablespoons olive oil or vegan butter
- 1 tablespoon balsamic vinegar
- 1/2 cup dry white wine like Sauvignon Blanc or Pinot Grigio
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups vegetable broth low sodium if preferred
- 2 cups water
- Salt and freshly ground black pepper to taste
Optional Garnishes
- Toasted baguette slices gluten-free if needed
- Vegan mozzarella or gruyère-style cheese shredded
- Fresh thyme sprigs for garnish
Prep Your Onions
Peel and thinly slice your onions. This is the most time-consuming part, but it’s worth it. A mandoline slicer can save time and ensure even slices, which help with even caramelization.
Caramelize the Onions
In a Dutch oven or large pot, heat the olive oil over medium-low heat. Add all the sliced onions and a generous pinch of salt. Stir well to coat the onions in oil.
Cook the onions slowly, stirring frequently, for about 30–35 minutes. They’ll first soften, then begin to brown, and eventually turn deep golden and jammy. This slow caramelization is what gives this vegan french onion soup its complex flavor. Don’t rush this part.
Deglaze with Wine and Add Aromatics
Once the onions are caramelized, add the balsamic vinegar and stir to scrape up any fond (those browned bits on the bottom of the pot). Pour in the white wine and let it simmer for about 5 minutes until slightly reduced.
Add the fresh thyme, bay leaf, vegetable broth, and water. Bring everything to a simmer, reduce the heat to low, and let it cook for another 15–20 minutes to let the flavors meld.
Season and Serve
Remove the bay leaf, taste, and adjust the seasoning with salt and pepper. Ladle the soup into bowls.
Optional Broiled Topping
For the full french onion soup recipe effect, toast slices of baguette, top them with shredded vegan cheese, and place under the broiler for 2–3 minutes until melted and bubbly. Place on top of each bowl before serving.
Pairings
This soup is rich and aromatic, which means it pairs well with foods that offer contrast or complement its depth:
- Crisp green salad: Think arugula with lemon vinaigrette or a light shaved fennel salad.
- Crusty bread or garlic toast: Perfect for dunking and soaking up all that oniony broth.
- White wine: Stick with the wine you used in the soup—Sauvignon Blanc is ideal.
- Roasted vegetables: If you’re serving this as part of a larger meal, a tray of vegan roasted fall vegetables makes an excellent side.
Want to turn it into a soup-and-sandwich combo? Pair it with a vegan panini with mushrooms, spinach, and a slather of mustard or cashew cheese.
FAQs
1. Can I use red onions instead of yellow onions?
Technically yes, but yellow onions provide the most classic flavor for onion soup recipes. Red onions will make it slightly sweeter and alter the color of the soup.
2. What kind of wine should I use?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or even a dry vermouth works great. Avoid sweet wines as they can make the soup cloying.
3. Is this soup freezer-friendly?
Absolutely! Just cool it completely and freeze in airtight containers for up to 2 months. Reheat gently on the stovetop.
4. Can I make this a creamy vegan soup?
Yes, you can blend a portion of the soup (after removing the bay leaf) to thicken it, or stir in a splash of unsweetened plant-based cream or oat milk at the end. This gives it a slight creamy vegan soup vibe while keeping the essence of the dish.
5. How does this compare to classic vegetarian french onion soup ingredients?
Traditional vegetarian french onion soup ingredients often include butter and cheese. This recipe swaps in olive oil or vegan butter and dairy-free cheese to maintain the integrity while keeping it plant-based.
