Deeply caramelized onions are the whole point here, cooked low and slow until they turn a rich mahogany-brown and take on that unmistakable sweet, savory depth. A splash of coconut aminos and apple cider vinegar deglazes the pot and builds a rich, savory broth base, simmered with garlic, fresh thyme, and a bay leaf until every spoonful tastes deeply of onion. Homemade cassava flour croutons bring a sturdy, golden crunch, baked until firm before they get floated right on top of the soup. A generous layer of shredded dairy free cheese goes over the croutons and under the broiler, bubbling and browning into that classic melty crust everyone digs their spoon through first. It's a comforting, from-scratch bowl that fits neatly into a vegetarian kitchen without losing any of the deep, slow-cooked flavor the dish is known for. Serve it bubbling hot straight from the broiler for the full effect.
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Heat 3 tbsp olive oil in a large Dutch oven over medium heat until shimmering. Add the sliced onions and 1/2 tsp salt, stirring to coat. Cook uncovered, stirring every 5–7 minutes, for 45–55 minutes, until the onions are deeply golden-brown and reduced to about one-quarter of their original volume. If the onions begin to stick or darken too quickly, reduce the heat to medium-low and add a splash of water.
Add the minced garlic and thyme to the caramelized onions and cook, stirring constantly, for about 1 minute, until fragrant.
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