Ingredients
3 Tbsp olive oil or melted vegan butter
6-7 small-medium yellow onions, thinly sliced
2 large rolls (kaiser or any other large round thick-crusted roll)
1 tsp salt
1/4 tsp sugar
2 Tbsp flour
2 cups veggie broth
1 cup white wine
1 tsp fresh thyme leaves
1/2 cup Daiya shreds

Instructions
Heat olive oil in a large saucepan over medium heat. Add sliced onions and stir to coat. Cover and cook on low for 15 minutes. Preheat oven to 400 degrees. Using a serrated knife, cut a round hole in the top of each roll, careful not to puncture the bottom, and remove the inside of the roll to leave a bowl shape. Cut the removed pieces of bread into squares and place on a baking sheet. Bake for 15 minutes or until they are crispy croutons. Remove from oven and set aside. Uncover the onions and stir in salt and sugar. Raise heat to medium-low and cook about 30 more minutes, stirring frequently until onions have caramelized to a golden brown color. Add flour and stir for 2 minutes. Stir in thyme, wine, and veggie broth, and increase to medium heat to bring to simmer. Let simmer for 30 minutes, stirring occasionally. Preheat broiler. Ladle soup into bread bowls, add a few croutons to the soup, and top with Daiya shreds. Place bowls on a baking sheet and put under broiler until cheese is melted and starting to brown. Serve immediately.

Serves 2