Recipe + Photos by Samantha Scott

This vegan take on the classic French Onion soup is hearty and full of flavor.  Enjoy a bowl for a satisfying lunch or along with your favorite bread and vegan cheese for a rich dinner. 


  • 2 tablespoons extra virgin organic olive oil
  • 3 large onions, sliced into thin half-moons. – White, yellow or sweet onions all work great for this recipe.
  • 3 fresh thyme sprigs – leaves stripped OR ½ teaspoon dried thyme 
  • 4 cups vegetable broth 
  • 2 cups of filtered water
  • 1 bay leaf
  • 2 tablespoons balsamic vinegar
  • 3 teaspoons sea salt (plus more to taste if needed)
  • ½ teaspoon freshly ground black pepper


  • Your favorite bread for dipping 
  • Vegan cheese melted on top of your soup


  • In a large soup pot, heat 1 tablespoon of olive oil over medium heat.
  • Add the sliced onions, thyme, 1 teaspoon salt, and drizzle 1 tablespoon olive oil over the onions.
  • Reduce the heat to medium-low. The onions may be filling the pot but they will cook down to about ⅓ of their starting size.
  • Cook uncovered, stirring occasionally until the onions caramelize and turn light golden brown. This will take about 50-60 minutes. 
  • Add the balsamic vinegar and cook until it’s absorbed. This will take about 15 more minutes. The onions will be a richer, deeper brown.
  • Add the vegetable broth, water, bay leaf, remaining salt and pepper, then bring to a rolling boil.
  • Turn the heat to low and simmer the soup for at least 30 minutes. Remove the bay leaf. 
  • Serve as is or along with the optional ingredients above and enjoy!!

Suggested Vegan Action Certified Products to try with this recipe:

  • Better Than Bouillon Seasoned Vegetable Base Premium