2Tbl Vegan Margarineif doing stovetop, also add 1 Tbl Oil
6sprigs of fresh Thyme
1-2fresh Bay Leaves
About 5-6 largesuch as Vidalia, sweet Onions
6CMushroom Stockor, you could do half Mushroom Stock, half Vegetable Stock, source in blog post
2Tbl Red Wine Vinegar
Slicesof French Bread
Slicesof vegan Provolone-style cheesesource in blog post
The onions are placed into the slow cooker with the vegan margarine, thyme and bay leaf. I like to add 1 Tbl of sugar which helps the onions caramelize. Cover and cook on high for 8 hours.
After 8 hours, remove the thyme and bay leaf. Add the mushroom broth, vinegar, salt and pepper. Cook covered on high for 30 minutes.
If you'd like to add the baguette and cheese slices, preheat your oven or toaster oven to 350 degrees. Be sure your bowls are oven-safe! I toasted the bread first, then served up the soup, placing the bread and cheese on top. Back into the oven until the cheese is melted and golden. Serve immediately with a garnish of fresh thyme.