SOUP

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7 (1.5kg) onions (large, sliced into long pieces)

3 Tbsp olive oil

3 Tbsp butter dairy-free

½ tsp salt

3 cloves garlic

2 litres vegetable stock

1 cup white wine

1 Tbsp flour

2 bay leaves

1 Tbsp fresh thyme

½ tsp black pepper

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TO THICKEN

¼ cup cornstarch

¼ cup water

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MELTY CHEESE SAUCE TOPPING

½ cup cashews (soaked)

0.5 silken tofu

½ cup greek yogurt dairy-free

1 Tbsp neutral oil

1 tsp miso paste

3 Tbsp nutritional yeast

1 Tbsp lemon juice

1 tsp dijon

½ tsp salt

2 Tbsp tapioca starch

1 ¼ tsp agar powder

½ cup water

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TO SERVE

10 slices baguette

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STARTING THE SOUP

1. Melt butter in a heavy bottomed pot or dutch oven over medium heat. Add onions and salt, stir to coat with butter and lid on for 5 mins to soften onions. Lid off and caramelise onions, stirring often over 20-30 minutes, although this will depend on the size and thickness of your pot.

2. Add garlic and stir through for a minute. Add in wine to deglaze pan, stir in flour and allow to thicken for a minute. Add stock, bay leaves, thyme and simmer for 30 minutes uncovered.

   MAKE THE CHEESE SAUCE

3. If making the cheese, blend all cheese ingredients except water and agar in a blender until very smooth and not grainy. If you don't have a high-speed blender this may take a whole minute or more.

4. In a small pan, heat the water and agar til agar has dissolved. Have a whisk ready and add in the cheese mix, whisking immediately. Whisk until the sauce thickens and set aside.

   THICKEN THE SOUP

5. If your soup isn't thick enough after 30 minutes you may like to thicken it. Mix ¼ cornstarch with ¼ cup water. Add 1tbsp of the cornstarch slurry to the soup at a time, stirring for a minute to gauge how thick you want your soup. Stop when it's thick to your liking

   TO SERVE

6. Preheat the oven broiler to 180-200ºC. Spread your slices of baguette with some of the cheese sauce. (if you don't use it all, you can refrigerate it and it will firm up like a soft cheese for later use). Fill a few oven proof bowls, ¾ ways with onion soup and top with the baguette. Broil for around 5 mins, keeping a close watch on the cheese to make sure it doesn't burn. Top with some extra fresh thyme and season with pepper and serve IMMEDIATELY and enjoy :)