Step 1

Heat a large 4 quart dutch oven or heavy bottomed pot over medium heat. When hot add the olive oil and the onions along with a pinch of salt. Let cook over medium heat until the onions have lost most of their volume, stirring occasionally. Turn the heat down to medium-low and continue to cook the onions until they are caramelized to a deep golden brown. If the onions start to brown at any point from the heat, turn it down. Stir more frequently as the onions get more caramelized to prevent them from sticking and burning to the bottom of the pan. Caramelizing the onions will take about 1 hour.

Step 2

When the onions are caramelized, add the vegan butter, garlic, bay leaves, dried thyme, and 1/2 teaspoon of salt. Let cook 1-2 minutes, until the garlic loses its raw smell. Add the flour and stir to coat the onion mixture, letting cook for about 1 minute.

Step 3

Slowly pour in the wine while stirring to deglaze the bottom of the pan. Let it come to a simmer then add the broth, vegan Worcestershire sauce, and fresh thyme. Turn the heat up and bring the soup to a low boil. Lower the heat to maintain a simmer and cover the pot. Let simmer for 20-30 minutes, adding salt and pepper to taste.

Step 4

At the end of cooking the soup, add in the sherry vinegar and taste for any final adjustments of seasoning.

Step 5

Make the croutons: top the bread with the vegan cheese and place under the broiler. Let broil until the cheese has melted and the edges of the bread have browned.

Step 6

Pour the soup into bowls, then top with the croutons and a garnish of fresh thyme. Enjoy!