BEST French Onion Soup with “cheesy” Garlic Bread

Okay. This soup is so good… like soooo good. It’s savory and indulgent tasting, yet has surprisingly clean and nutritious ingredients. I’m a huge balsamic person, so this is ideal for me. Of course, I got the recipe from our friends over at Love&Lemons — you know the drill, check them out. This recipe is relatively easy to make, great for meal prepping, and packed with flavor. It’s no secret that I’m a big fan of soup, and this one will truly feed your soul. The “cheesy” garlic bread is just a bonus, but amazing in its own right. Don’t let the cashew cheese throw you off, it’s comforting and rich in flavor all the same.


  • 6 tbsp olive oil
  • 4 medium yellow onions
  • ¾ tsp sea salt
  • 1½ tbsp balsamic vinegar
  • 1½ tbsp tamari
  • 1½ tsp dried thyme
  • 3 garlic cloves
  • 3 tbsp  flour
  • 1 c white wine
  • 6 c vegetable stock/broth
  • freshly ground black pepper
  • baguettes (or bread/crackers/croutons of choice)
  • “mozzarella” (see recipe below)

Peel and thinly slice your onions, and mince your garlic. Heat the olive oil in a large pot over medium heat. Add the onions, salt, and pepper to taste, then lower heat to a simmer. Cook for about 40 minutes until the onions are very soft and becoming transparent. Increase the heat to medium and continue to cook until starting to brown, about 20 more minutes. Add balsamic, tamari, thyme, and garlic, stirring to combine. Add flour and cook for at least 2 minutes to cook off the flavor. Stir in wine and cook for about 2 more minutes. Finally, add your broth and cook on medium heat for about a half hour longer.

Preheat oven to 400 F. Slice your baguettes and drizzle with olive oil. You can add a little roasted garlic if you’re into it. Toast baguettes on a sheetpan for about 10 minutes, then remove from oven and add “mozzarella.” Turn your broiler on and roast for about 4 more minutes, carefully watching to ensure that your bread doesn’t burn. Ladle soup into bowls, topping with baguette slices, and serve.


  • ¼ c cashews
  •  1 ¼ c almond milk
  • 2 tbsp tapioca starch (or 1 tbsp cornstarch + 1 tbsp gluten free flour) 
  • 1 tbsp nutritional yeast
  • 2 tsp lemon juice
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Boil the cashews for about 25 mins in a small pot, or soak them in water overnight. Place all the ingredients (including drained cashews) in a blender and blend until smooth and creamy. Transfer to a small pot over medium heat, whisking continuously for about 3 mins. Your mixture should become thick and almost stretchy. Remove from heat.

Tips/Things I Would Change:

  • I used Vidalia onions and really liked their subtle, sweet flavor. I would assume you can use any onion here, just get about 3 lb worth.
  • Tamari is ground sesame seeds, so a good replacement would be any type of neutral tasting nut butter.
  • This is even better a couple days after you make it since the flavor has time to develop. You can also freeze it for a future easy meal.
  • To roast garlic, simply place whole, unpeeled cloves in tinfoil and place in the oven at 425 for about 25-30 mins. The inside should be soft and the spicy flavor should be gone.

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