Eat Right with Rouses

Vegan French Onion Soup


2 tablespoons unsalted vegan butter

2 tablespoons Rouses olive oil

2 cups Rouses fresh cut onion seasoning mix

1 container of unsalted vegetable stock

½ teaspoon dried thyme

Salt and pepper to taste

2 slices of vegan sourdough bread

2 slices of vegan cheese (we used Miyokos pepper jack)


  1. Melt together butter and olive oil in a medium sized pot.  Add onions and heat until tender and translucent.
  2. Add vegetable stock and thyme. Simmer for 30 minutes.
  3. Once the soup is done simmering, turn off the heat.
  4. Using ramekins or oven safe bowls, ladle the soup to divide the soup into 6 servings. Leave at least ½ inch space at the top of the bowl.
  5. Place the bowls/ramekins on a cookie sheet. Top each serving with bread then cheese on top.
  6. Set the oven to broil on high about 5 minutes until the cheese is melted.

Ingredients used in this recipe

Nutrition Information

Nutrition Facts

Amount/serving % DV*
Calories 180
Total Fat 10g 15%
Saturated Fat 5g 25%
Trans Fat 0g
Sodium 340mg 14%
Total Carbohydrate 18g 6%
Sugars 5g
Protein 4g 8%

*Percent Daily Values (DV) are based on a 2,000 calorie diet.