Step 1

Melt the butter and the oil in a deep saucepan or cast-iron pot over low-medium heat. Once hot, add the sliced onions and sauté for 3-5 minutes.

Step 2

Season with a pinch of salt and continue cooking the onions for 30-35 minutes, stirring regularly, until the onions are golden brown. Be patient, you want to caramelize the onions slowly.

Step 3

Next, add the minced garlic and cook for one more minute.

Step 4

Sprinkle the flour over the onions and stir to coat.

Step 5

Deglaze the pot with the white wine and increase the heat to medium. Cook for about 3 minutes.

Step 6

Pour in the vegetable broth, ground black pepper, and salt. Cover the pot with a lid and let it simmer for about 30 minutes. Taste and adjust seasoning if needed.

Step 7

Preheat your oven with the broiler on. Divide the soup between 4 small bowls or mini cocottes. Top each bowl with a thick slice of bread and drizzle with 2-3 tablespoons of vegan cheese sauce.

Step 8

Place under the broiler for 1-2 minutes or until the bread is toasted. Top with chopped scallions and serve immediately!

Step 9

Drain the raw cashews and transfer them to a blender. Add all the other ingredients and blend for 10-15 seconds or until smooth.

Step 10

Transfer to a small saucepan and heat over low-medium heat, constantly whisking until it thickens. Remove from heat and use immediately.