Soupe à l'Oignon Gratinée (VG)

1. Slice onions thinly. In a large pot, melt vegan butter over medium-low heat. Add onions and cook for 45-60 minutes, stirring occasionally, until deeply caramelized and soft. 2. Sprinkle flour over the onions and stir for 1 minute. 3. Deglaze the pot with white wine, scraping up any browned bits. Cook until almost evaporated. 4. Pour in vegetable broth, add bay leaf and thyme. Bring to a simmer, then reduce heat and cook for 20-30 minutes for flavors to meld. 5. Toast baguette slices. Ladle soup into oven-safe bowls, top with a baguette slice, and then a generous amount of vegan cheese. 6. Broil until cheese is melted and bubbly. Serve immediately.