Prep the onions. Cut the onions lengthwise, lay cut sides on flat surface and trim the ends. Peel away the outer skin, first thin layer of the onion. Place onion on one of the end cuts and slice lengthwise into thin strips. You should end up with about 2 lbs of sliced onions (about 8 – 9 cups).

Caramelize the onions. In at least a 4 qt. pan, heat vegan butter or olive oil over medium heat, add the onions, thyme, bay leaves, and salt (or salt + pepper). Cook the onions over medium heat, stirring frequently, for about 45 minutes (could take up to 1 hour). Onions are ready when they have softened and turned a deep golden brown.

Add the flour. Sprinkle in the flour, stirring well to incorporate until there are no white streaks, cook for about 1 minute.

Add the wine. Pour in the wine, continue to cook for 10 minutes, stirring occasionally, to reduce the wine.

Add the vegetable broth. Lastly, add the broth and pepper, bring to a boil, reduce heat and simmer, uncovered, for about 30 minutes. Season to taste.

Assemble soup bowls. Ladle soup into individual, oven safe, bowls. Add 1 or 2 slices of the baguette on top of the soup, and add a layer of cheese and sprig of thyme. Place bowls on a rimmed baking sheet as shown above right. Alternatively, warm toast the baguette slice with cheese separately following instruction below, adding to the top of the soup when serving.

Bake or broil. Place in a preheated oven set to 350 degrees F. for about 20 minutes. Alternatively, place 5 or 6 inches away from the broiler for about 5 – 7 minutes. The bread should get crispy on the edges, and the cheese will melt and may turn golden and slightly char.

Serve: Soup is best served right away while it’s warm. Alternatively, enjoy the soup as is with crusty bread on the side for dipping.

Serves 4

Store: Leftovers can be stored in the refrigerator, without the toppings, for 5 – 6 days. To store longer, freeze for up to 2 – 3 months. Let thaw in the refrigerator before reheating.