Roasted Onion Eucalyptus Vegan Soup Recipe

The Vegan Writer | Bonnie Hearn Hill |

Share this Recipe!

Wake up and smell the onions. Want to cook something wonderful but lack the time? Problem solved. This might be the easiest non-recipe I know, and all you need is a slow cooker. Fragrant onions roast while you sleep, and you can use them for soup or even quinoa pilaf.

I’m lucky to live close to Central California’s San Joaquin River, where I can just walk out to the riverbank and pick a eucalyptus leaf for my soup. If you don’t have access to these leaves, you can substitute a bay leaf.

I don’t have to tell you that the vegan lifestyle is a journey. I began making this soup when I still ate dairy. With some wine in the broth and piled high with parmesan cheese, it was great comfort food back then, especially on chilly days. Choose whatever topping you prefer. The soup is rich and satisfying enough to stand on its own.

LIQUIDS: 1 cup water, 32 oz (2 cups) vegetable stock, and 1 cup white wine or water.


 2 tbsp Olive Oil
 6-8 Yellow OR White Onions, Sliced
 Vegan Parmesan (optional)


 ½ tsp Dry Thyme
 1 Eucalyptus Leaf or 1 Bay Leaf
 Black Pepper
 Himalayan Salt 
 2 Garlic Cloves or ¾ tsp Garlic Powder

INSTRUCTIONS: With paper towel, spread oil in slow cooker. Then add onions, garlic and herbs. Add the rest of the oil and about ¼ cup of broth. The goal is to roast, not stew, the onions. Cover and cook on low about 6 to 8 hours. Onions will be fragrant and caramelized. Add broth and adjust seasonings to taste.

STOVETOP: Add all ingredients. Spice with salt and pepper to taste. Bring the soup to a boil. Reduce heat to a simmer, cover, and cook on low for 6 to 8 hours.

CROCKPOT: Add all ingredients. Stir and cook for 6 to 8 hours on low.

 1 cup quinoa  2 cups of water

For pilaf, stir in two cups of quinoa you have cooked according to package directions. Add broth and cover until pilaf is desired consistency.

For soup, heat and serve.

Be sure to wash your quinoa before cooking via stovetop or rice cooker. Use a fine mesh strainer and rinse quinoa under the faucet. Follow directions on the package.

Assuaged Tip: There are undeniable health benefits associated with raw foods. Essential nutrients are often lost in the process of cooking. For optimal health set aside some extra raw ingredients and top with onions, garlic, and herbs (chopped/diced) just before serving.

Bonnie Hearn Hill’s newest thriller, The River Below, was published by Severn House. She can be reached at or

Share this Recipe!