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Thinly slice the onions.
In a large pot, melt the vegan butter and oil over medium heat.
Add the sliced onions and cook for 20-25 minutes, stirring occasionally, until the onions are very soft and caramelized.
Add the vegetable broth, balsamic vinegar, bay leaves, and thyme. Season with salt and pepper to taste.
Bring the soup to a boil, then reduce heat and simmer for 20-30 minutes.
Preheat the oven to 400°F (200°C).
Place the bread slices on a baking sheet and toast in the preheated oven for 5-7 minutes, or until lightly golden brown.
Ladle the soup into oven-safe bowls or ramekins.
Top each serving with a toasted bread slice, then sprinkle with the vegan mozzarella and parmesan.
Return the bowls to the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.