French Onion Soup

Learn how to make this classic French onion soup. Decadent, tasty and a perfect dinner party starter!

Ingredients
4 Tbsp extra-virgin olive oil
2 tbsp Vegan Butter
6 medium yellow onions, halved and thinly sliced
1 teaspoon sea salt and pepper
1½ tablespoons balsamic vinegar
1 tsp worchestire
1½ tablespoons fresh thyme leaves
3 tablespoons all-purpose white flour
½ Cup Sherry cooking wine
6 cups vegetable broth
Topping
Baguette slices
Parmesan cheese
Fresh thyme

Instructions
Heat the oil and butter in a large pot or Dutch oven over medium heat. Add the onions, salt, and several grinds of pepper and toss to combine. Put a rid on it, reduce the heat to low
and cook for about 20 minutes, stirring every few minutes, or until the onions are very soft.
Increase the heat to medium and cook 15 to 20 more minutes, stirring often, until golden brown. Optional to add 2 tbsp of water increments to the onions to speed up the browning process. Continue adding water until evaporated. Your onions should be a rich, brown color.
Once the onions are cooked, deglaze the pan by adding the sherry, stirring it until it evaporates.
Add the vinegar, worchestire, thyme, and stir. Sprinkle the flour on the onions, stir, and cook for 2 minutes. Add the broth and simmer over medium heat for 10 minutes.
Preheat the oven to 425 and line a baking sheet with parchment paper. Place the baguette slices, topped with cheese, on the baking sheet and bake until the slices are toasted and the cheese is melted, 8 to 10 minutes.
Ladle the soup into ramekins or bowls and top each with a toasted baguette piece, and fresh thyme.