• 3 pounds yellow onions about 6 onions
  • 4 tablespoons vegan butter
  • 3 cloves garlic minced
  • ⅓ cup dry white wine optional, sub veg stock if needed
  • 6 cups vegetable stock
  • 2 teaspoons Worcestershire sauce
  • 2 bay leaves
  • ½ teaspoon sage
  • ½ teaspoon thyme
  • ¼ teaspoon black pepper
  • salt to taste
  • 4 slices baguette (or other crusty bread)
  • 1 tablespoon olive oil
  • vegan cheese


  • Peel and thinly slice the onions (about ¼ inch thick.)
  • In a large, wide pan, melt the butter on medium-high heat. Add the onions and give them a good toss with the butter.
  • Saute for about 30 minutes, or until caramelized. Stir frequently.
  • Add in garlic and saute for an additional 2 minutes.
  • Stir in the wine. Deglaze the pan and scrape up any brown bits stuck to the bottom. Add the onions into a large soup pot.
  • Stir in the vegetable stock, Worcestershire sauce, bay leaves, sage, thyme, pepper, and salt.
  • Bring to a boil and simmer for 15 minutes. Remove the bay leaves.
  • In the meantime, pre-heat the oven to 400°F. Brush each slice of baguette with olive oil. Place on a baking sheet and bake for about 12 minutes, flipping halfway, or until brown and toasted.
  • Ladle the soup into individual oven-safe bowls. Place a toasted baguette on top and then add vegan cheese.
  • Broil until cheese is melty and browned, about 2-3 minutes.


Calories: 421 kcal Carbohydrates: 58g Protein: 7g Fat: 17g Saturated Fat: 4g Sodium: 1881mg Potassium: 579mg Fiber: 7g Sugar: 18g Vitamin A: 1285IU Vitamin C: 27mg Calcium: 120mg Iron: 2mg