This vegan french onion soup with homemade mozzarella is everything french onion soup should be: packed with caramelized onions, salty, savory, and topped with a thick crouton and generous mound of melted cheese.
Cuisine: plant-based, Vegan
Author: Ashley Melillo | Blissful Basil
For the Soup
4largeyellow onions, peeled and thinly sliced into rounds
3/4cupdry white wine
1/2cupreduced-sodium soy sauce or tamari or to taste*
1small bundlefresh thyme springs bound by kitchen twine
Thick slices of regular, multigrain, or gluten-free baguette, toasted
For the French Onion Soup
Preheat oven to 425F.
Melt the coconut oil in a dutch oven or large oven-safe pot over medium heat. Add the sliced onions to the pot, cover, and cook for 25-30 minutes, stirring occasionally.
Transfer the pot to the oven and keep the lid slightly ajar. Bake the onions for 45 minutes to 1 hour, stirring occasionally to prevent sticking and burning.
Carefully remove the pot from the oven and return it to the stove.
Before turning on the heat, add in the white wine to deglaze the pan. Scrape at the bottom and sides of the pan to release all of the flavorful onion bits (that's the good stuff).
Turn the heat on medium-low and simmer for 5 minutes to cook off the alcohol.
Add the water, soy or tamari, balsamic vinegar, thyme bundle, garlic, and sea salt. Bring the mixture to a boil, reduce heat, and simmer (partially covered) for 40-45 minutes..
When the soup has nearly finished simmering, make the cashew mozzarella.
To Top + Finish Soup
Heat broiler to high.
Once the soup has finished simmering, turn off heat, and carefully remove the thyme stems.
Ladle the soup into small, oven-safe crocks, top with 1-2 pieces of toasted baguette, place a large dollop of vegan mozzarella on top (reheat the cheese, whisking in a small splash of water, if it has become too thick to easily dollop on top). Transfer the crocks to a rimmed baking sheet.
Broil for 2-3 minutes, or until the cheese is golden brown and bubbly, making sure to watch carefully to avoid burning.
Remove from oven, carefully transfer hot crocks to individual plates, garnish with a thyme sprig, and serve immediately.
*Use tamari for a gluten-free option. **If you don't have a high-powered blender, be sure to soak the cashews in hot water for 30-45 minutes before blending.