French Onion Soup

We have always enjoyed French onion soup when we have gone out to eat, but if is very often very high in fat. So I decided to try my hand at a reduced fat version and I think this one works quite nicely. The only problem was that the kids came back for seconds so there were no leftovers. I think I may double the recipe next time!


  • 1 tablespoon vegan butter  (I like Earth Balance)
  • 1 teaspoon extra-virgin olive oil
  • 1 1/2 pounds yellow or white onions, peeled, halved, and thinly sliced,  (about 3-4 large onions)
  • 6 shallots, thinly sliced, (1 3/4 cups)
  • 1 leek, white and light green part thinly sliced, washed well, and dark green top reserved
  • salt and freshly ground black pepper, to taste
  • 3 to 4 fresh thyme sprigs
  • 1 fresh rosemary sprig
  • 1 tablespoon all-purpose flour (gluten free if desired)
  • 4 cups vegan beef broth (made from vegan beef bouillon – I like McKay’s)
  • 2 cups water
  • 2 teaspoons vegan Worcestershire sauce
  • 1/4 cup dry sherry
  • 8 (1/4-inch thick) slices baguette (2 ounces), toasted (gluten free, if desired)
  • 1/2 cup shredded or very thinly sliced vegan mozzarella
  • 1 tablespoon chopped fresh chives


  1. Heat the butter and oil together in a Dutch oven over medium heat. Add the onions, shallots and leek, and season with salt and pepper, to taste. Stir to combine and cover. Cook, without stirring until the onions are soft and beginning to brown, about 10 to 15 minutes.
  2. Uncover, and continue to cook, stirring often, until the onions are a rich brown color and well caramelized, about 25 to 30 minutes. (If the onions begin to stick to the bottom of the pan or burn add about 1 tablespoon water at a time.) Meanwhile, tie the reserved leek top with the thyme and rosemary using a piece of kitchen twine.
  3. Sprinkle the flour over the onions and cook, stirring about 2 to 3 minutes. Stir in the broth and 2 cups water, scraping any browned bits from the bottom of the pan; add the herb bundle. Reduce the heat and simmer until thickened, 20 to 25 minutes. Stir in the Worcestershire and remove from the heat. Discard the herb bundle, stir in the sherry and season, to taste, with salt and pepper.
  4. Preheat the broiler. Divide the soup between 4 (16-ounce) oven proof bowls and arrange them on a baking sheet. Top each bowl evenly with 2 baguette slices and top with the cheese. Put under the broiler until the cheese is melted and lightly browned, about 1 minute. Sprinkle with the chives and serve.


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