Vegan French Onion Soup with White Bean Puree

A plant-based take on classic French Onion Soup, featuring deeply caramelized onions, rich vegetable broth, and a creamy white bean puree topping instead of Gruyere cheese. Served with toasted baguette slices.

Prep Time

20 minutes

Total Time

80 minutes

Calories

550 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.71/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

3largeYellow Onions(Thinly sliced)

£1.20

3tablespoonsOlive Oil

£0.30

2tablespoonsVegan Butter(High-quality vegan butter alternative)

£0.25

0.5cupDry Sherry(Or dry white wine)

£1.50

6cupsVegetable Broth(Low sodium recommended)

£0.90

1Bay Leaf

£0.10

2Fresh Thyme Sprigs(Or 1 tsp dried thyme)

£0.35

115-ounceWhite Beans(Canned, drained and rinsed)

£0.70

2tablespoonsNutritional Yeast(For a cheesy flavor)

£0.40

1tablespoonLemon Juice

£0.10

0.5teaspoonGarlic Powder

£0.05

To tasteSalt

To tasteBlack Pepper

1Baguette(Sliced into 1-inch thick rounds)

£1.00

Total Cost

£6.85

£1.71 per serving

Instructions

1.
In a large Dutch oven or heavy-bottomed pot, heat olive oil and vegan butter over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are softened and translucent, about 10 minutes.
2.
Reduce the heat to low and continue cooking the onions, stirring frequently, for 45-60 minutes, or until they are deeply caramelized and a rich brown color. Be patient; this step is crucial for the flavor of the soup. If the onions begin to stick or burn, add a tablespoon or two of water to deglaze the pan.
3.
Add the dry sherry (or white wine) to the pot and deglaze the pan, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the alcohol has evaporated.
4.
Pour in the vegetable broth, add the bay leaf and thyme sprigs. Bring to a simmer, then reduce the heat to low and cover. Simmer for at least 15 minutes to allow the flavors to meld.
5.
While the soup simmers, prepare the white bean puree. In a blender or food processor, combine the drained and rinsed white beans, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy. Add a tablespoon or two of water if needed to reach your desired consistency.
6.
Preheat your oven broiler (or oven to 400F/200C).
7.
Remove the bay leaf and thyme sprigs from the soup. Taste and adjust seasoning with salt and pepper as needed.
8.
Ladle the soup into oven-safe bowls or ramekins. Top each bowl with a generous spoonful of the white bean puree and several slices of baguette.
9.
Place the bowls on a baking sheet and broil (or bake) for 3-5 minutes, or until the white bean puree is lightly browned and the baguette slices are toasted. Watch carefully to prevent burning.
10.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (450g)

550 kcal / 2301 kJ

Carbs

75g

29% of RDA

Fat

20g

29% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

18 g

20% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a richer flavor, use homemade vegetable broth or a high-quality store-bought variety.

The longer you caramelize the onions, the more flavorful the soup will be.

If you don't have an oven-safe bowl or ramekin, you can toast the baguette slices separately and float them on top of the soup with a dollop of the white bean puree after the soup is heated on the stove.

A splash of balsamic vinegar at the end of the caramelization process can add a delicious depth of flavor.