Deeply caramelized onions are the heart of this soup, slow-cooked in vegan butter and olive oil until they turn jammy and deep amber, then built into a rich broth with garlic, thyme, a splash of white wine, and a savory hit of tamari. The whole pot simmers down into that dark, deeply savory base classic French onion soup is known for, no shortcuts taken on the slow caramelization that gives it real depth. Crisp broiled bread slices float on top of each bowl, piled high with melted vegan cheese and broiled again until it's bubbling and golden-spotted. It's a cozy, restaurant-style bowl you can pull off entirely at home, and it fits neatly into a dairy free kitchen without sacrificing that gooey, cheesy finish. Serve it straight from the oven while the topping is still bubbling for the best effect.
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Melt the vegan butter with 1 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until the butter is fully melted and the mixture is shimmering.
Add the sliced onions and 1 tsp salt, stirring to coat. Cook over medium heat, stirring every 5–7 minutes, until the onions have softened and collapsed, about 20 minutes.
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