Recipe
1. Slice the onions into quarter-inch slices.
2. In a small pot, melt the vegan butter over medium heat. Add the sliced onions and sugar. Cook for approximately 30 minutes, stirring occasionally, until the onions are reduced and slightly caramelized.
3. Once the onions are caramelized, add the minced garlic and dried ground thyme. Sauté for 1 minute until fragrant.
4. Pour in the red wine and bring it to a simmer. Reduce the heat to medium-low and cook for about 10 minutes to allow the flavors to meld.
5. Sprinkle in the flour, stirring constantly to ensure it's completely incorporated into the mixture. Cook for an additional minute to cook out the raw flour taste, continuing to stir to prevent clumping.
6. Pour in the vegetable broth and add the bay leaves and salt. Increase the heat to bring the soup to a gentle boil.
7. Once boiling, reduce the heat to low and let the soup simmer for 15-20 minutes, stirring occasionally to prevent sticking.
8. Preheat the oven broiler to 500°F (260°C). Place a slice of toasted baguette bread in each oven-safe bowl. Pour the hot soup over the bread. Top each bowl with a square-shaped wedge of vegan mozzarella cheese.
9. Place the bowls under the broiler until the cheese is golden and bubbly, about 2-3 minutes.
10. Carefully remove the bowls from the oven and place another piece of baguette bread in each bowl, allowing it to stick out of the soup. Serve the French onion soup warm, being cautious of the hot bowls. Enjoy!
