Sep 29, 2013

Vegan French Onion Soup + a Secret Ingredient

So I got these ADORABLE soup crocks online at World Market. I love that store. I looked and looked for some different crocks instead of the old, tired brown ones with the ugly nub handles sticking out on one side that everyone’s grandmother has. And I finally found the perfect item. If you’re looking for some crocks, these are just great. They’re bigger than the traditional ones so they hold an actual bowl of soup instead of a cup. And they have some different, fun colors, too!

Have you ever ordered French Onion Soup at a restaurant and felt as though you were served a bowl of pure SALT? I have. Almost every time. Why? Why do chefs feel the need to over-salt onion soup??? I don’t get it. Well, I say JUST MAKE YOUR OWN. It’s so easy. This recipe does have some sodium added from the tamari and also from miso. But nowhere NEAR the amount that I’ve endured in restaurant versions.

Okay, I’m going to share with you my secret ingredient for vegan French Onion Soup. Traditionally, onion soup is made with a rich, beef broth, so it’s got all this deep, rich flavor and a nice brown color, too. It’s also usually finished with a little wine. So, I found a perfect alternative for flavor and color… DARK BEER. The darker the better. I used a dark stout and it really made such a difference in the taste… deep and luxurious. If you give my secret away, you must tell the person to come and check out my blog… just kidding. It’s no strings. I just want you to enjoy tasty, nutritious, plant-strong food!


  • 3 large, sweet onions
  • 2 TBS tamari (adjust to taste)
  • 3 TBS mellow white miso
  • 2 TBS Bragg Organic Sprinkle seasoning (no exceptions… this creates the flavor profile! You can find this in most supermarkets or online)
  • 1 TBS fresh or dried thyme
  • 1 TBS low-sodium veggie base
  • 1 TBS date or coconut sugar
  • ¾ cup dark beer
  • 3 slices Daiya brand provolone-style cheese (You can use more if you like. I try to minimize my use of processed foods.)
  • 3 slices whole grain bread, toasted and cut into squares
  • Black pepper, fresh thyme and paprika for garnish


  1. Slice onions thinly and place in a soup pot.
  2. Add water, just enough to cover the onions.
  3. Add the tamari, Bragg seasoning, veggie base and sugar and simmer until the onions are very tender.
  4. Add the beer and simmer another 10 minutes to cook off the alcohol.
  5. Turn the heat off and take the pot off the burner.
  6. Toast and slice the bread.
  7. Add the miso to the soup when it has cooled off some. Hot is okay, but not boiling hot. This is to not destroy the beneficial probiotics in the miso.
  8. Portion the soup into 3 large soup crocks.
  9. Top each with the toast pieces and a slice of the “cheese.”
  10. Sprinkle some paprika and freshly-grated black pepper on the cheese and place the crocks under a broiler until the cheese is all melty and bubbly.
  11. Serve. Be careful! Those guys are hot.

Makes 3 bowls. Enjoy!

Healthy trails,

7 responses to “Vegan French Onion Soup + a Secret Ingredient”

  1. Love the idea of using dark beer in the soup. Looking forward to Pumpkin Week!

  2. Helyn says:

    Thanks, Karen! 🙂

  3. This French Onion Soup is incomparable! I've had French Onion Soup at five-star restaurants. Not one of them compares to the rich, satisfying flavor like this one. You and your family will love it!! Guaranteed.

  4. This looks amazing! French Onion soup is one of the dishes my hunny really misses, will definitely be trying this one.

  5. Stephanie says:

    Wow! This looks so amazing. I admire how you keep yourself so inspired! 🙂

  6. Helyn says:

    Thank you, Stephanie! 🙂

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