Step 1

The onions are placed into the slow cooker with the vegan margarine, thyme and bay leaf. I like to add 1 Tbl of sugar which helps the onions caramelize. Cover and cook on high for 8 hours.

Step 2

After 8 hours, remove the thyme and bay leaf. Add the mushroom broth, vinegar, salt and pepper. Cook covered on high for 30 minutes.

Step 3

If you'd like to add the baguette and cheese slices, preheat your oven or toaster oven to 350 degrees. Be sure your bowls are oven-safe! I toasted the bread first, then served up the soup, placing the bread and cheese on top. Back into the oven until the cheese is melted and golden. Serve immediately with a garnish of fresh thyme.