French onion soup

Who doesn’t like a traditional French onion soup?
Try this plant powered take on an old time classic! The home-made croutons make it all the more special.
Another gem from our workshop in Amsterdam back in January.

30 minutes
preparation time
90 minutes
cooking time
6 bowls
filled with yummy soup


For the soup:

  • 10 small/medium sized onions
  • 2 shallots
  • 6 tablespoons of olive oil
  • 1 teaspoon of salt
  • 2 pinches of sugar to caramelize onions
  • 3 tablespoons of flour
  • 2 l vegetable broth (water + bouillon cubes)
  • 250 ml white wine
  • 1 teaspoon of thyme
  • 2 teaspoons of ‘herbes de Provence’

For the croutons:

  • 250 g bread
  • 6 tablespoons of olive oil
  • 4 cloves of garlic


Pre-cook the onions:

  1. Peel and slice the onions and shallots.
  2. Heat up the olive oil in a large soup pot over medium heat.
  3. Add onions and shallots and stir. Reduce heat to low; cover and cook for 10-15 minutes. Add water if necessary to avoid the onions sticking to the pan.
  4. Uncover onions and stir in salt and sugar. Raise heat to medium-low; cook for 30-40 minutes, stirring often until onions have caramelized to a deep golden brown.

Prepare the croutons:

  1. Preheat oven to 200°C
  2. Cut bread into small cubes.
  3. Line a baking sheet with baking paper and spread bread cubes in a single layer. Bake until crisp and golden brown, for 15- 20 minutes. Remove from oven and set aside.
  4. Heat up olive oil in a pan on low-medium heat and add garlic.
  5. Mix in the baked bread cubes and spread the mixture evenly. Set aside.

Prepare the vegetable broth:

  1. Boil water and add the bouillon cubes. Keep warm.

Turn it all into a soup:

  1. Add flour to onions; cook and stir to coat for 5 minutes.
  2. Add thyme, wine and broth to onion mixture and stir. Increase heat to medium and bring to simmer. Let simmer, stirring occasionally, for approximately 20-30 minutes.
  3. Add salt and pepper to taste.

Enjoy! ❤