This vegan French onion soup with baguette and dairy-free cheese is tangy, savory and made with a handful of simple ingredients! Served either as a starter or main course, it's guaranteed to be a crowdpleaser.
Caramelize the onions. Turn down the heat to low-medium and cook for around 40-45 minutes, stirring every 5 minutes or so, until the onions are lightly browned and translucent. De-glaze the pan using vegetable stock or water if necessary.
4 large onions
Add balsamic vinegar, soy sauce, 1/2 cup vegetable stock, flour and lemon juice. Stir for around 5 minutes, until the mixture starts to thicken.
1/4 cup balsamic vinegar, 3 tbsp soy sauce, 3 cups vegetable stock, 1/4 cup flour, 1 large lemon
Pour in the rest of the vegetable stock together with the bay and sage leafs and simmer, stirring occasionally, for 10 minutes.
3 cups vegetable stock, 3 bay leafs, 2 sage leafs
In the meantime, preheat the oven to 350 degrees F (180 degrees C).
Divide around 3/4 of the soup between oven-safe soup bowls or large ramekins. Now add two small baguette slices to each bowl, before adding the rest of the soup. Sprinkle the vegan cheese on top.
4 slices baguette, 1/2 cup vegan cheese
Placee in the oven for 5-7 minutes, until the cheese melts and browns slightly. Serve and enjoy the soupy deliciousness!