Vegan French Onion Noodle Soup (2024)

• 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

• 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.

  See Also

  Caramelized Onions in the Instant Pot

• 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.

*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.