Makes: 6-8 servings
Total Time: 90 mins-2 hours
5 cups of thinly sliced yellow onions, about 1 1/2-2 lbs
2 garlic gloves, minced
3 tablespoons Rich & Creamy Melt Organic or Melt Organic Buttery Sticks
1 tablespoon olive oil
1 teaspoon sea salt
1/4 teaspoon granulated sugar
2 tablespoons almond flour or other gluten free flour
1 teaspoon dried thyme or 2 sprigs
1 bay leaf
8 cups mushroom broth (or other vegetable stock)
1/2 cup dry white wine

Add Melt Organic and olive oil to a large saucepan or Dutch oven and turn the heat on to low. Add in the sliced onions and let them steep for about 15 minutes. After 15 minutes of cooking the onions on low, slightly raise the heat to medium low and stir in the salt, pepper and sugar. Cook the onions for 30-40 minutes more until they are deeply golden and caramelized. Do not skimp on this. Give them more time if they need it! This step is what makes the soup delicious.

Stir the minced garlic into the caramelized onions and cook for 1 minute. Sprinkle with flour and cook for about 3 minutes, stirring constantly. Add in wine and herbs and then little by little the broth, stirring regularly. Bring the soup to a boil then reduce to a simmer. Simmer partially covered for 30-40 minutes.
For the optional toppings!

Preheat oven to 350°F. Place soup in oven proof bowl. Float toasted and cubed gluten-free bread and top each bowl with 2 tablespoons of vegan mozzarella. Bake in the oven at 350°F for 15 minutes, then start the broiler. Finish under the broiler for 1-2 more minutes, or until the cheese is golden brown. Enjoy!