Step 1

Heat a Dutch oven or heavy bottomed soup pot (that will hold at least 4 litres/quarts) over medium heat. Add the vegan butter. Once melted add the sliced onions and stir well. Cook for 45 minutes to an hour, stirring frequently until they have turned a deep mahogany brown color. Turn the heat down a touch if they start catching. Don't rush this step or use any shortcuts. The time is important for the best flavor.

Step 2

Once the onions are caramelized add the garlic and allow to cook for 1 minute before adding the flour. Stir well and allow to cook for another minute.

Step 3

Add the white wine and stir, scraping the bottom of the pan well to remove any cooked on residue from the onions.

Step 4

Pour in the stock, then add the bay leaf, thyme, salt, and pepper, Stir well then allow the soup to heat through.

Step 5

Taste the soup and add more salt and pepper as necessary. The amount you need will vary depending on the stock you use. At this point you can continue to the next step, or leave the soup simmering on low for a bit longer if convenient.

Step 6

Before you take the soup off the heat, cut the baguette into thick slices, lay them on a small baking tray and toast on just one side.

Step 7

Ladle the soup into individual soup bowls. Don't fill them right to the top. Leave at least ½ an inch. Place as many pieces of baguette that will fit on top of the soup toasted side down then sprinkle the top of the bread very generously with shredded cheese.

Step 8

Broil (grill in the UK) until golden, melty, and bubbly. If you have a water spray bottle, spray the top of the cheese with water before you put it under the broiler. After a couple of minutes under there give it another quick spray. The moisture really helps the cheese melt.

Step 9

Serve immediately.