Vegan French Onion Noodle Soup

Two of my favorite things on earth are caramelized onions and noodle soups. The idea of marrying these two things has brought the world the most amazingly delicious soup ever. This vegan French onion soup is the ultimate comfort. This recipe takes a little longer than most of my recipes because caramelizing onions takes time. But man is it worth it. After the onions are done, the rest of this recipe is simple and fast. You won’t be able to get enough of this soup. I like to top the soup with herb roasted mushrooms. The whole meal is perfection! 

What You Need For A Cozy Bowl of Goodness:

• Vegan Butter and Olive Oil: These get the caramelized onion party started.
• Sweet Onions: A Pretty important part of French onion soup.
• Shallots: Because we are very fancy.
• Garlic, Bay Leaves, and Thyme: To make those onions taste real nice!
• Agave Syrup: This helps caramelize the onions and gives the soup a little extra sweetness that I love!
• Red Wine: I feel like the wine is important and gives the soup and nice rich flavor.
• All Purpose Flour: To thicken the soup, just a tad.
• Noodles: I know this is probably ridiculous, but I like to use stir fry/lo mein style noodles for this soup.
• Shiitake Mushrooms: The mushrooms are optional, but I highly recommend adding the roasted mushrooms on top of the soup.

This vegan French onion noodles soup is for all my Northerner friends. My two brothers live in New York and they are getting all the snow right now. Honestly, it is starting to warm up in Florida, but that did not stop me from eating this soup non-stop last week. I find caramelizing onions very calming, and super fun. Plus, you end up with soup of the gods. 

Why Is This Soup the Soup for You?

1. Is there really anything better than herby, sweet, caramelized onions?
2. This broth is so good I could drink it.
3. Noods.
4. Roasted mushrooms are bomb.
5. It is just so, so, so delicious!

Vegan French Onion Noodle Soup

Print Recipe

The best caramelized onion broth served with noodles and roasted mushrooms.

Course Main Course, Soup

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings 4

Calories 521

Author Lauren Hartmann

Ingredients

• 1/4 Cup Vegan butter, I used Country Crock Plant Butter
• 1 Tablespoon Olive oil
• 4 Large Sweet onions, sliced thin
• 2 Large Shallots, sliced
• 4 Cloves Garlic, chopped
• 2 Bay leaves, dried
• 2 Sprigs Fresh thyme
• 1 Tablespoon Agave syrup(optional)*
• 1/2 Cup Red wine, vegan**
• 2 Tablespoons All purpose flour
• 8 Cups Vegetable broth
• 12 Ounces Noodles, I used Ka-Me Udon stir fry noodles
• Salt and pepper to taste

Herb Roasted Mushrooms

• 8 Ounces Shiitake mushrooms, sliced
• 3 Tablespoons Olive oil
• 2 Sprigs Fresh Thyme
• A few pinches of salt and pepper

Instructions

• Heat the vegan butter and olive oil on medium high in a large soup pot.
• Once the butter has melted, reduce the heat to medium and add the onions, shallots, garlic, bay leaves and thyme to the pot. Stir to combine everything.
• Begin to sauté for 2-3 minutes, tossing everything together. Then reduce heat to medium low and press all of the onions into the pot as evenly as possible. Season with a pinch of salt and pepper.
• Let the onions sauté without touching them for about 5 minutes, then stir and press back down into the pot. Keep doing this. Once the onions have been sautéing for about 20 minutes, add the agave if using. Stir to combine.
• Continue stirring every 5-10 minutes and pressing the onions back into the pot until the onions are very brown and almost melt in you mouth. This will take about 40-45 minutes.
• When the onions are almost done, preheat the oven to 400 degrees(F), if making the mushrooms.
• Put the mushrooms on a sheet pan, drizzle with the olive oil, add the thyme to the sheet pan and sprinkle with a few pinches of salt and pepper. Toss to coat the mushrooms and roast them for 15 minutes. Toss, then roast for another 10-12 minutes or until they are nice and brown. Remove from the oven when done. Set aside.
• Once the onions are caramelized, add the wine to the pot and stir to combine. Simmer until the wine has been mostly absorbed into the onions. About 3-4 minutes.
• Now, remove the bay leaves and sprigs of thyme. Discard them.
• Add the flour to the pot and stir to combine.
• Now add the broth and a few pinches of salt and pepper. Stir to combine everything, making sure the flour is absorbed.
• Simmer the soup on low for about 10-15 minutes.
• Cook the noodles according to package directions.
• Taste the soup and adjust the seasonings. Add the cooked noodles to the soup.
• Serve the soup hot topped with the roasted mushrooms.

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Notes

*I like the added sweetness from the agave and it helps to caramelize the onions, so it is optional, but I do recommend.

**I like to use a sweet red wine for this recipe, but your favorite red wine will work. Sutter home makes good vegan wine. 

Nutrition

Calories: 521kcal | Carbohydrates: 103g | Protein: 18g | Fat: 28g | Saturated Fat: 4g | Trans Fat: 2g | Sodium: 3023mg | Potassium: 671mg | Fiber: 10g | Sugar: 34g | Vitamin A: 1053IU | Vitamin C: 19mg | Calcium: 85mg | Iron: 2mg