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5 from 3 votes

Vegan French Onion Noodle Soup

The best caramelized onion broth served with noodles and roasted mushrooms.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course, Soup
Servings: 4
Calories: 521kcal
Author: Lauren Hartmann


  • 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.
  • 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. 


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