Vegan French Onion Soup

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0.25 cups Margarine

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4 White Onions

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4 Sprigs Fresh Thyme

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2 Bay Leaves

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0.5 tsp Salt

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1 tbsp Flour

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0.75 cups Dry White Wine

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6 cups Vegetable Broth

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0.5 tsp Cracked Black Pepper

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1 Baguette , sliced

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Violife Mozzarella Grated Non-Dairy Cheese

Prep the onions: Cut the onions in half lengthwise, place the cut side down, and trim off the ends. Peel away the tough outer skin. Then, place the onion on one of the end cuts and thinly slice lengthwise. Aim for around 2 pounds of sliced onions (about 8–9 cups).
Cook the onions: In a large pot (at least 4 quarts), heat the vegan butter (or olive oil) over medium heat. Add the sliced onions, fresh thyme, bay leaves, and salt (or salt and pepper). Toss to coat the onions in the fat and cook over medium heat, stirring often, for about 45 minutes (might take up to 1 hour). The onions are ready when they've softened and turned a deep golden brown.
Add the flour and cook for 1 minute, stirring constantly, until no white streaks remain.
Pour in the wine and continue cooking for 10 minutes, stirring occasionally to reduce the wine.
Add the broth and pepper and bring to a boil, then reduce heat and simmer for about 30 minutes, uncovered. Taste and season to your preference.
Ladle the soup into individual oven-safe bowls. Place 1 or 2 slices of toasted baguette on top of the soup, then add a layer of cheese and a sprig of thyme. Place the bowls on a baking sheet. Optionally, you can warm the baguette slices with cheese in the oven for a few minutes until the bread gets crispy on the edges and the cheese melts and browns slightly.
Bake the soup for about 20 minutes in a preheated oven set to 350 degrees F, or place the bowls 5–6 inches away from the broiler for 5–7 minutes. Alternatively, you can enjoy the soup as is with crusty bread on the side for dipping.
The soup is best served warm. Leftovers can be stored in the refrigerator, without the toppings, for 5–6 days. Freeze for 2–3 months for longer storage. Let thaw in the fridge before reheating.

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