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French Onion Soup

Power up your lunch or dinner and savour National Soup Month with this delectable vegan take on a bistro classic! Silky onions transform a simple broth into soothing richness perfect for cold winter days. Serve with toasted slices of our hearty Big Red’s Bread topped with bubbling vegan cheese for the ultimate in steamy deliciousness.


2 medium red onions, thinly sliced
1 medium white onion, thinly sliced
1 tablespoon olive oil
4 cups vegetable broth
1 tablespoon tomato paste
3 tablespoons balsamic vinegar
2 tablespoons soy sauce or tamari
1 tablespoon vegan Worcestershire sauce
3 sprigs fresh thyme
1 bay leaf
Salt and pepper, to taste
4 slices Big Red’s Bread
1 cup non-dairy mozzarella-style cheese


In a large saucepan, sauté onions in oil with a pinch of salt until they start releasing their juices. Reduce heat to medium low and continue cooking, stirring frequently, until onions are very soft and begin to caramelize. Add tomato paste and cook until the mixture thickens. Add balsamic vinegar and cook until mixture thickens. Add soy sauce and cook until mixture thickens. Add broth, Worcestershire, salt, pepper, thyme and bay leaf and cook 20 minutes. Remove thyme sprigs and bay leaf before adjusting seasonings to taste.

Divide soup among 4 oven-safe bowls, top with toasted bread and ¼ cup of cheese. Broil until cheese is golden and bubbling, approximately 5 minutes. Serve immediately.