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

Level

Medium

Yields

4 servings

Cost

£1.71

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

The Method

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.