Try to use a vegetable broth without tomato, since classic French onion soup doesn’t include it. That said, if tomato-based broth is what you have on hand, it’ll still work just fine—it just may give the risotto a slightly different color and flavor.
French Onion Soup Risotto with Thyme Breadcrumbs
Rich, savory, and deeply comforting, French Onion Soup Risotto with Thyme Breadcrumbs - which is also vegan - turns the classic soup into a creamy, plant-based risotto layered with caramelized onions, melty vegan cheese, and golden thyme breadcrumbs for the perfect cozy-meets-elevated meal.
Equipment
- 12-inch cast-iron skillet or similar large pan
- Saucepan (for warming broth)
- Baking sheet (for breadcrumbs)
Ingredients
Risotto
- 1 cup arborio rice
- 5 cups low-sodium vegetable broth*
- 1 tbsp olive oil
- 2 tbsp plant-based butter
- 2 large sweet onions, halved and sliced into half-moons
- 1 tsp granulated sugar
- 3-4 tbsp water (for deglazing while caramelizing onions, if needed)
- ½ cup dry white wine or ⅓ cup brandy (wine = bright & sharp; brandy = rich & sweet)
- 1 tsp fresh thyme leaves (about 3-4 sprigs)
- ¾ tsp salt, adjusted to taste
- ½ tsp pepper, adjusted to taste
- 1 tsp white miso (optional)
- 1 cup shredded Gruyère-style or Italian-blend plant-based cheese
- 2 tbsp grated vegan Parmesan cheese (plus more for serving)
Thyme Breadcrumbs
- 4-5 inch inch piece day-old French baguette (about 1 cup breadcrumbs once blended; sub gf if wanted)
- 1 tbsp olive oil or melted plant-based butter
- 1 tbsp fresh thyme leaves (or ½ tbsp dried thyme)
- Salt and pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the breadcrumbs: Tear a 4–5-inch piece of day-old French baguette into chunks and blitz in a food processor until fine crumbs form (about 1 cup). Toss the breadcrumbs with 1 tbsp olive oil and 1 tbsp fresh thyme leaves (or ½ tbsp dried thyme). Season lightly with salt and pepper, then spread evenly on the prepared baking sheet.Bake for 9–11 minutes, stirring halfway through, until golden and crisp. Set aside to cool.
- Warm the Broth: In a small pot, heat 5 cups of vegetable broth over low heat. Keep warm (but not boiling) throughout the cooking process.
- Caramelize the Onions: In a large skillet, heat 1 tbsp olive oil and 2 tbsp plant-based butter over medium. Add sliced onions and cook for 35–40 minutes, stirring every few minutes. Halfway through, sprinkle with 1 tsp sugar to deepen caramelization. If onions start sticking, deglaze with 1 tbsp water at a time. Continue until the onions are soft, jammy, and deep golden brown—about 45 minutes total.
- Toast the Rice: Add 1 cup arborio rice to the caramelized onions and stir for 1–2 minutes, until the rice becomes slightly translucent at the edges.
- Deglaze: Pour in ½ cup dry white wine (or ⅓ cup brandy). Stir and scrape the bottom of the pan to lift any brown bits. Cook until most of the liquid evaporates.
- Add Broth & Simmer: Add warm broth about ¾ cup at a time, stirring continuously until absorbed before adding more. When adding the first ladle of broth, stir in 1 tsp fresh thyme (or the thyme sprigs), ¾ tsp salt, and ½ tsp pepper. Continue this process, adjusting the heat to maintain a gentle simmer, until the risotto is creamy and tender—about 25–35 minutes. Taste and adjust seasoning as needed.
- Finish with Cheese: Once the rice is cooked and creamy, stir in 1 cup shredded plant-based cheese and 2 tbsp grated vegan Parmesan until melted and smooth. You can also mix in 1 tsp of white miso, if using. This helps create a deeper umami flavor.
- Serve: Spoon the risotto into bowls, top generously with the thyme breadcrumbs and extra Parmesan. Serve warm and enjoy!
Notes
Vegetable Broth
Gluten-Free Option
Use a gluten-free baguette for the thyme breadcrumbs to keep the dish gluten-free.
Patience is key
Take your time with the onions — true caramelization can’t be rushed. Low and slow cooking brings out that deep, savory sweetness that defines this dish.
White wine vs. brandy
White wine gives a brighter, sharper acidity, while brandy brings warmth and depth with a subtle sweetness. Either works beautifully depending on the flavor you prefer.
Umami boost
For an extra layer of richness, stir in 1 teaspoon white miso paste right at the end before adding your cheese. It enhances the savory, French onion flavor without overpowering.
Storage
Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth or water to loosen the risotto. The thyme breadcrumbs can be crisped again in a dry pan or the oven for a few minutes before serving.
**MadlyDelicious: https://madlydelish.com/french-onion-soup-risotto/**
Nutrition
Serving: 1 portionCalories: 560kcalCarbohydrates: 74gProtein: 9gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 760mgPotassium: 270mgFiber: 3gSugar: 7gVitamin A: 150IUVitamin C: 6mgCalcium: 90mgIron: 2.5mg
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